Instant Pot Mini - Tortellini Soup
Instant Pot Mini - Tortellini Soup is flavorful, with rosemary, thyme, & mushrooms. Easy to make in the 3 quart electric pressure cooker. Makes 5 cups.
Servings: 5 cups
Ingredients
- ½ lb Lean Ground Beef or Turkey* (93% lean)
- ½ 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 ¼ 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
- ½ tsp Kosher Salt (or 1/4 tsp table salt)
- ¼ tsp Pepper
- 1 15 oz can White Beans, drained & rinsed
- 1 cup Refrigerated Tortellini
Optional
- ¾ cup Sweet Potato, cubed
Garnish
- Grated Parmesan Cheese
Instructions
- 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.
Notes
*Omit meat and use vegetable broth for vegetarian version.
Nutrition
Calories: 198kcal
