Instant Pot Tortellini with Basil and Parmesan
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 mins
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Additional Time
8 mins
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Total Time
15 mins
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Servings
3 servings
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Calories
416 kcal
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Course
Main Course
Instant Pot Tortellini with Basil and Parmesan
Description
This Instant Pot Tortellini recipe features uncooked refrigerated cheese tortellini cooked alongside a broth made from vegetable stock, crushed fire-roasted tomatoes, tomato paste, garlic, oregano, red pepper flakes, salt, and pepper. The short high-pressure cooking time quickly cooks the pasta through, infusing it with the savory tomato and spice flavors.
Once pressure cooking is complete, heavy cream and grated Parmesan cheese are stirred in off heat, creating a rich and creamy sauce that coats the tortellini. The dish is finished with a topping of fresh basil or dried basil if fresh is unavailable. The blend of tangy tomato, mild heat from red pepper flakes, and aromatic herbs pairs well with the creamy cheese-filled pasta.
This meal is best enjoyed hot and fresh from the pot, making it a convenient one-pot dinner choice that balances creamy and acidic flavors in a comforting pasta dish.
This recipe was adapted from "Quick Prep Cooking with your Instant Pot" and uses easy pantry ingredients and fresh garnishes to bring out vibrant flavor swiftly.
Ingredients
- 1 cup vegetable stock
- 1 cup crushed fire roasted tomatoes canned
- 1 TBSP tomato paste
- 3 cloves garlic (peeled + minced)
- ½ tsp oregano dried
- 1/2-1 tsp salt
- ¼ tsp black pepper freshly ground
- ¼ tsp red pepper flakes crushed
- 9 oz tortellini any variety; I used cheese filled, uncooked, refrigerated
- 1/4-1/3 cup heavy cream
- ⅓ cup Parmesan Cheese freshly grated
- basil dried basil works in a pinch, fresh, for topping
Instructions
- In a 6-Quart Instant Pot combine the stock, tomato paste, crushed tomatoes, red pepper flakes, garlic, salt, pepper, and oregano. Mix in tortellini.
- Secure the lid and place the vent in the sealing position. Set to "MANUAL" or "PRESSURE COOK" mode on "HIGH" pressure. Use the +/- button to adjust the cook time to 2 minutes.
- When the Instant Pot beeps and the countdown has finished (about 8 minutes to come to pressure and 2 minutes to cook) quick release the pressure by flipping the valve to venting position. Stand back as the steam releases. Once the pin drops and the lid unlocks, remove the lid and mix in the heavy cream and Parmesan cheese.
- Top with fresh basil and feel free to add some extra parm and/or cracked black pepper. Dive in while it's hot!
Notes
- This recipe is adapted from "Quick Prep Cooking with your Instant Pot" by Stefanie Bundalo.
- Nutrition facts are estimates and can be adjusted as needed.
- Use fresh basil as a topping when possible for best aroma and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 67mg | 22% |
| Sodium | 1407mg | 59% |
| Potassium | 317mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 9.5mg | 11% |
| Calcium | 298mg | 30% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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