Instant Pot Creamy Tomato Tortellini Soup

How To Make Instant Pot Creamy Tomato Tortellini Soup

Prep Time 1 minute
Cook Time 21 minutes
Total Time 22 minutes
Calories 435kcal


  • 3 cups chicken broth
  • 4 cups frozen cheese tortellini
  • 28 oz crushed tomatoes
  • 1 tsp dried minced garlic
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup fresh basil, roughly chopped
  • 1 cup heavy whipping cream
  • 1/2 cup shredded parmesan cheese


  • Pour the chicken broth and frozen tortellini into the Instant Pot.
  • Pour the can of crushed tomatoes on top of the tortellini, do not stir.
  • Add the garlic, salt, pepper and chopped basil to the pot.
  • Secure the lid, make sure the knob is set to sealing.
  • Cook on Manual HIGH for 1 minute, allow for a 3 minute NPR before quick releasing the pressure.
  • After taking the lid off, turn the Instant Pot onto saute.
  • Stir in the heavy cream.
  • Once the soup is boiling, slowly add in the parmesan cheese.
  • Serve and enjoy!



If using dried, uncooked tortellini I would suggest trying to cook it on Manual HIGH for 5 minutes with a 3 min NPR.
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