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.
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 ¼ tsp powdered)
- 3 ¼ cups Chicken or Vegetable Broth, low sodium
- 1 Bay Leaf
- 1 sprig Fresh Thyme (or ½ tsp dried)
- 1 sprig Fresh Rosemary, about 3-4 inches long
- 1 cup Mushrooms, thickly sliced
- ½ tsp Kosher Salt (or ¼ 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
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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.
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Add the onion and carrots and stir. Cook a few minutes, stirring occasionally, until onion starts to turn translucent.
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Add the garlic and ginger. Stir.
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Add broth and stir.
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Add bay leaf, thyme, rosemary, mushrooms, salt, pepper, and beans (also sweet potato, if using).
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Stir in the tortellini.
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Put the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
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Cancel the Sauté function.
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Press Pressure Cook (Manual) and then the + or - to choose 5 minutes.
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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.
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When the pin in the lid drops, open the lid and stir the soup. Taste and adjust salt, if needed.
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Garnish as desired and serve.
Recipe Notes
*Omit meat and use vegetable broth for vegetarian version.