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.