Delicious Instant Pot Mini – Tortellini Soup is the next recipe in my “Mini Series” of Recipes for the 3 Quart Electric Pressure Cooker.”
Instant Pot Mini – Tortellini Soup
Making a meal for just one or two people is one of the biggest cooking challenges for me. In my family I’m known for cooking “for the Seventh Army,” which I never quite understood the meaning of! What about the First through sixth? The gist of it was that I make a lot of food. Now that it is just Paul and I most of the time (since our youngest son got his car) I find myself scaling back my normally large vats of food so we don’t end up with leftovers for days.
The new 3 quart Mini electric pressure cooker is forcing me to make smaller quantities since it doesn’t hold as much as the standard 6 quart models. I’m actually having a lot of fun scaling my recipes, and coming up with new ones, like this Instant Pot Mini – Tortellini Soup! This recipe makes about 5 cups, and is very flavorful and filling.
With this soup you can play with the ingredients. You may not always have these exact items laying around, so you can throw in what you like: zucchini, corn, celery, to name a few. If you can, try to keep the herbs the same, as they impart the wonderful flavor that makes this so delicious! Have fun with it!
Instant Pot Mini – Mac and Cheese
Instant Pot Mini – Sweet Potato Chili
Instant Pot Mini – Jerk Thighs and Rice
Instant Pot Mini – Tasty Black Beans
Instant Pot Mini – Spaghetti
Instant Pot Mini - Tortellini Soup is flavorful, with rosemary, thyme, & mushrooms. Easy to make in the 3 quart electric pressure cooker. Makes 5 cups.
- 1/2 lb Lean Ground Beef or Turkey* (93% lean)
- 1/2 small Sweet Onion, chopped
- 2 small Carrots, chopped
- 2 small cloves Garlic, pressed or finely minced
- 1 tsp Fresh Ginger, grated (or 1/4 tsp powdered)
- 3 1/4 cups Chicken or Vegetable Broth, low sodium
- 1 Bay Leaf
- 1 sprig Fresh Thyme (or 1/2 tsp dried)
- 1 sprig Fresh Rosemary, about 3-4 inches long
- 1 cup Mushrooms, thickly sliced
- 1/2 tsp Kosher Salt (or 1/4 tsp table salt)
- 1/4 tsp Pepper
- 1 15 oz can White Beans, drained & rinsed
- 1 cup Refrigerated Tortellini
- 3/4 cup Sweet Potato, cubed
- Grated Parmesan Cheese
Turn the pot on to the Sauté function (Normal/Med heat). When the display reads "Hot" add the meat (add a little oil if using ground turkey). Cook, stirring occasionally, until almost done.
Add the onion and carrots and stir. Cook a few minutes, stirring occasionally, until onion starts to turn translucent.
Add the garlic and ginger. Stir.
Add broth and stir.
Add bay leaf, thyme, rosemary, mushrooms, salt, pepper, and beans (also sweet potato, if using).
Stir in the tortellini.
Put the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
Cancel the Sauté function.
Press Pressure Cook (Manual) and then the + or - to choose 5 minutes.
When the cooking cycle ends, let the pot sit for 5 minutes (natural release). Then turn the steam release knob to the Venting position to release the remaining pressure/steam.
When the pin in the lid drops, open the lid and stir the soup. Taste and adjust salt, if needed.
Garnish as desired and serve.
*Omit meat and use vegetable broth for vegetarian version.
Resources to Make This Recipe and More
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