Directions
- Set your Instant Pot to “Sauté” mode. Add olive oil and sauté the diced onion and minced garlic for 2–3 minutes until fragrant and softened.
- Add the Italian sausage, breaking it apart with a spatula. Cook until lightly browned, about 4–5 minutes.
- Pour in the tomato sauce and chicken stock (or dissolved bouillon). Stir to combine and scrape the bottom to prevent burning.
- Close the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 5 minutes.
- Once the cooking cycle is complete, carefully quick release the pressure. Open the lid and stir.
- Add the cheese tortellini and baby spinach to the pot. Switch to “Sauté” mode and cook for 3–5 minutes until the tortellini are tender and the spinach has wilted.
- Stir in the heavy cream and adjust seasoning with salt, pepper, or Italian herbs as needed. Heat through for another 2–3 minutes.
- Serve hot, sprinkled with grated Parmesan cheese if desired. Enjoy immediately.
Recipe Details
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Difficulty: Easy
Variations & Substitutions
- For a more tomato-forward flavor, double the tomato sauce or add 2 tablespoons tomato paste.
- Add a 28-oz can of diced tomatoes for a chunkier texture.
- Include 2–3 cups of cooked, diced chicken for extra protein. Add raw chicken in step 4 and increase pressure cooking time to 8 minutes if using uncooked.
- Swap spinach for kale, arugula, or other greens, and add fresh herbs like rosemary or thyme for extra aroma.
Serving Suggestions
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