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- 1 tablespoon olive oil - 1 small onion, diced - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 can (14 oz) crushed tomatoes - 4 cups vegetable broth - 12 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - 1 cup fresh spinach - Salt and pepper to taste - Grated Parmesan cheese for serving These ingredients create a rich, creamy sauce packed with flavor. The cheese tortellini gives it a delightful texture. You can use fresh or frozen tortellini based on what you have. Fresh spinach adds a nice pop of color and nutrients. - Red pepper flakes for heat - Fresh basil for garnish - Italian sausage for extra protein - A splash of balsamic vinegar for tang Adding red pepper flakes can give your dish a spicy kick. Fresh basil enhances the aroma and taste. Italian sausage offers a meaty option, making this dish heartier. A splash of balsamic vinegar adds depth to the sauce. - Olive oil can be replaced with butter for a richer taste. - Vegetable broth can be swapped for chicken broth if you prefer. - Heavy cream can be replaced with half-and-half for a lighter version. - Spinach can be substituted with kale for a different green. These substitutes allow you to customize the dish based on your pantry. They also help to accommodate dietary needs. Always taste as you go when making substitutions to get the right balance. First, set your Instant Pot to 'Sauté' mode. Add one tablespoon of olive oil. When the oil is hot, add one small diced onion. Cook the onion for 3 to 4 minutes until it turns translucent. Next, stir in three minced garlic cloves. Add one teaspoon of dried oregano and one teaspoon of dried basil. Sauté this mixture for about one minute. You want to smell those lovely herbs! Now it’s time to add more flavors. Pour in one can of crushed tomatoes and four cups of vegetable broth. Stir everything well to combine. Press 'Cancel' to turn off the sauté mode. Then, add twelve ounces of cheese tortellini. Gently stir to make sure the tortellini is submerged. Close the lid tightly. Set the Instant Pot to 'Manual' on high pressure for four minutes. Make sure the valve is in the sealing position. When the timer goes off, perform a quick release. Carefully turn the valve to venting. Keep your hands safe from the steam! Once all steam is gone, open the lid. Stir in one cup of heavy cream and one cup of fresh spinach. Mix until the spinach wilts and the sauce looks creamy. Finally, season with salt and pepper to taste. If you use frozen tortellini, the cooking time remains the same. The Instant Pot will take a bit longer to reach pressure, but the four minutes cook time works perfectly. Just make sure to stir gently before sealing the lid. This ensures the tortellini cooks evenly. Enjoy your creamy tomato tortellini! To create a rich, creamy sauce, you need to add heavy cream at the right time. Stir it in after cooking the tortellini. This keeps it smooth and avoids curdling. Use fresh spinach for vibrant color and taste. It wilts nicely into the dish. You can also mix in some grated Parmesan cheese for extra flavor. This makes the sauce even creamier! One common mistake is overcooking the tortellini. They only need 4 minutes under pressure. If you cook them too long, they can turn mushy. Another mistake is not using enough salt. Taste the dish before serving. Adjust salt and pepper to make the flavors pop. Lastly, don’t forget to release the pressure carefully. Use a kitchen towel to avoid steam burns. If you like it spicy, add a pinch of red pepper flakes. You can mix this in with the garlic and herbs. For a milder dish, skip the red pepper. If you want a touch of sweetness, add a teaspoon of sugar. This balances out the acidity from the tomatoes. Adjust the spice level based on your taste, and enjoy! {{image_2}} You can boost this dish with protein. Adding chicken or sausage makes it heartier. For chicken, use bite-sized pieces. Sauté them in the pot before adding other ingredients. Cook until they are no longer pink. For sausage, slice it and brown it in the pot first. This adds great flavor to the sauce. You can also use cooked shrimp for a seafood twist. Just add them in at the end, so they don’t overcook. This recipe is easy to adapt for vegetarians and vegans. To make it vegetarian, just skip the meat and use vegetable broth. For a vegan option, replace the heavy cream with coconut milk or cashew cream. You can also use vegan cheese tortellini. This keeps the dish creamy and delicious without dairy. Don’t forget to check the labels on the tortellini to ensure they are vegan. You can change up the flavors by using different herbs and spices. Try adding fresh basil or parsley for a burst of freshness. A pinch of red pepper flakes gives it a nice kick. You can also use thyme or rosemary for a different taste. Experiment with garlic powder or onion powder for depth. The fun is in trying new things, so don’t be afraid to mix it up! To store your creamy tomato tortellini, let it cool first. Then, place it in an airtight container. Make sure to seal it well. You can keep it in the fridge for up to 3 days. When ready to eat, check for any changes in smell or texture. If it looks or smells off, throw it out. If you want to freeze your tortellini, it's best to do this right away. Place it in a freezer-safe container or bag. Make sure to remove as much air as possible. Your tortellini can last in the freezer for about 2 months. When you're ready to eat, thaw it in the fridge overnight before reheating. To reheat your tortellini, use a pot on the stove for even heat. Add a splash of broth or water to keep it creamy. Heat it over medium-low heat, stirring often. You can also use the microwave, but be careful not to overcook it. Heat in short bursts, stirring in between. This way, you ensure a tasty meal again! Yes, you can use non-dairy options. For the heavy cream, try coconut cream or cashew cream. They add a rich taste. Use almond milk or oat milk for a lighter option. Just remember, these choices may change the flavor a bit. Store tortellini in an airtight container. If you have leftovers, keep them in the fridge. They last about three days. For longer storage, freeze them in a single layer. Once frozen, move them to a freezer bag. This keeps them fresh for up to three months. To make this in a slow cooker, start by sautéing the onion and garlic in a pan. Then, add them to the slow cooker with the other ingredients. Set it to cook on low for 6-8 hours or high for 3-4 hours. Stir in the heavy cream and spinach just before serving. This blog post covers easy steps to make a tasty tortellini dish in the Instant Pot. We went over the main ingredients and how to cook them. I shared tips for a creamy sauce and how to avoid common mistakes. You learned about protein options and how to store leftovers. Now, you can enjoy making your tortellini just the way you like it. Experiment with flavors and enjoy delicious meals!

Instant Pot Creamy Tomato Tortellini

Craving a delicious meal in no time? Try this Instant Pot Creamy Tomato Tortellini recipe! It combines vibrant flavors and creamy richness, all in under 30 minutes. With just a few simple ingredients like cheese tortellini, crushed tomatoes, and fresh spinach, you'll have a comforting dish that's perfect for any night of the week. Click to explore the recipe and bring warmth to your dinner table today!
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 can (14 oz) crushed tomatoes

4 cups vegetable broth

12 oz cheese tortellini (fresh or frozen)

1 cup heavy cream

1 cup fresh spinach

Salt and pepper to taste

Grated Parmesan cheese for serving

Instructions
 

Set your Instant Pot to 'Sauté' mode and add the olive oil. Once hot, add the diced onion and cook for about 3-4 minutes, until translucent.

    Stir in minced garlic, dried oregano, and dried basil, sautéing for another minute until fragrant.

      Add the crushed tomatoes and vegetable broth; stir well to combine.

        Press 'Cancel' to turn off the sauté mode. Add the cheese tortellini to the pot and stir gently to ensure they are submerged in the liquid.

          Close the lid and set the Instant Pot to 'Manual' on high pressure for 4 minutes. Make sure the valve is set to the sealing position.

            When the cooking time is up, perform a quick release by turning the valve to venting. Be cautious of steam—use a kitchen towel or handle with care.

              Once all the steam is released, carefully open the lid. Stir in the heavy cream and fresh spinach, and mix until the spinach wilts and the sauce becomes creamy.

                Season with salt and pepper to taste.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve hot in bowls, garnished with freshly grated Parmesan cheese and a sprinkle of basil for an appealing look.