Instant Pot Vegetable Tortellini Soup is a vegetarian delight! This Vegetable Tortellini Soup is full of healthy veggies in a rich and flavorful broth. The cheese tortellini has a nice texture.
Add the garlic and cook for 30 seconds, stirring constantly.
Add the broth, garbanzo beans, mushrooms, zucchini, and tortellini. Stir.
Press the Pressure Cook (or Manual) Button, or dial on Ultra. Set time to 3 minutes using the + or - button, or dial.
When cook cycle ends, let pot naturally release pressure for 5 minutes. Then manually release the remaining pressure by turning the knob to Venting (or push the button on the Ultra).
When the pin in the lid drops down, open the lid and stir the soup. Taste and adjust salt, if needed.
If using, stir in the baby spinach leaves and let them sit a minute to wilt in the hot soup.
*There are different types of tortellini. The type used in this recipe
is found in the refrigerated section of the store. There is also a
dried version, which takes longer to cook. I don’t use the dried, I think it would need too much time and the veggies would get too soft. Frozen would also work.