Instant Pot Vegetable Tortellini Soup

Ingredients

• Vegetables
• ▢ 1/2 cup – Carrots
• ▢ 1 cup – bell pepper I used red and yellow
• ▢ 1/4 cup – Broccoli florets
• ▢ 1 cup – chopped spinach
• ▢ 1/4 cup – celery
• ▢ 1/2 cup – onion
• ▢ 1 tsp – grated garlic
• Spices and herbs
• ▢ 1 tsp – Italian seasoning
• ▢ 1/2 tsp – black pepper powder
• ▢ 1 tsp – salt or to taste
• ▢ 1 – bay leaf
• ▢ 1 string – Thyme
• Other Ingredients
• ▢ 255 grams – fresh cheese tortellini 9 oz. (I have used plant-based, Kite hill brand tortellini)
• ▢ 1 cup – heavy cream for vegan – use coconut cream or coconut milk
• ▢ 3 cup – vegetable stock
• ▢ 1 tbsp – oil

Steps

1. Turn on the instant pot on saute normal mode. Once hot, add oil, garlic, onion, and celery. Saute for a minute.
2. Now add carrots and bell peppers. Saute for a few seconds.
3. Add tortellini, Italian seasoning, black pepper, salt, and vegetable stock. Scrape the bottom with a spoon and make sure nothing is stuck.
4. Now add bay leaf and thyme strings.
5. Secure Instant Pot lid, making sure the valve is set to “sealing”. Cancel the saute function, and Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 2 minutes.
6. Once the timer beeps, let the pressure release naturally for 10 minutes and let out the remaining pressure by carefully moving the valve to “venting” to perform a quick release.
7. When the pin drops, remove the lid and set aside. Take out the bay leaf and thyme string.
8. Now add spinach, broccoli, and heavy cream. Give the soup a good stir and heat for about 1 minute on saute mode.
9. Serve warm with crusty bread and a good salad.