Instant Pot Sausage Tortellini Soup Food

INSTANT POT TORTELLINI SOUP

Steps:

• Remove the sausage from the casings and set aside.
• Set the Instant Pot on SAUTE and keep it on NORMAL. Add olive oil and when the oil becomes hot gently release the ground sausage and brown them nicely.
• Once, the sausage is nicely browned add the chopped onion and garlic and saute for 1 minute.
• Next, pour the chicken stock, the water, add the diced tomatoes, tomato paste and all the seasonings. De-glaze the pot very well with the help of a spatula so that there are absolutely no bits and crumbs stuck at the bottom of the pot.
• Throw in the tortellinis and give everything a good stir. CANCEL the SAUTE.
• Close the lid of the Instant Pot. Seal the valve and press the PRESSURE COOK button and set it on HIGH for just 2 minutes.
• When the cooking cycle is over the Instant Pot will begin to beep. Immediately perform a quick pressure release by moving the valve from the SEALING to the VENTING position.
• Open the pot. Turn off the Instant Pot.
• Add the heavy cream and the parmesan cheese and gently stir to fully incorporate them into the soup.
• Once the cream and the cheese is fully incorporated add the baby spinach and mix well.
• Wait for 1-2 minutes and than serve the creamy Tortellini Sausage Soup hot. The residual heat will wilt the spinach and the soup will taste amazing. Enjoy!

INSTANT POT TORTELLINI SOUP WITH SAUSAGE

Steps:

• Press the 'SAUTE' button, and set it to 'NORMAL'. Once it displays 'HOT', add olive oil. Add the sausage, cook, breaking it into crumbles, until no longer pink and lightly browned. Drain off excess grease, if any.
• Add diced onions along with minced garlic, saute until the onions soften and turn translucent. As the onions sweat, it will release the browned bits at the bottom of the pot.
• Add the seasoning mix, and saute for another minute.
• At this point, you should not have any browned bits stuck at the bottom, if you do, de-glaze the pot with 1/4 cup of the chicken stock, and scrape the bottom to remove the browned bits. Add the tomato sauce and chicken stock, give everything a good mix.
• Press 'CANCEL', close the lid of the Instant Pot. Set the valve to 'SEALING'. Pressure cook on high for 5 minutes. It will take some time for the pressure to build up (about 15 minutes), after which the timer will begin.
• Let the pot depressurize for 5 minutes. Then do a quick release of the remaining pressure as per the manufacturer's instructions. Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
• Press the 'SAUTE' button, set it to 'NORMAL', bring the soup to a boil. Add the fresh tortellini, mix well. Let it cook, stirring occasionally, for about 5 minutes or until they float to the top.
• Stir in the spinach mixing it until it wilts.
• Finally, add the heavy cream, and give everything a good mix. Check for seasoning and adjust with more salt and pepper if required.
• Dish out, sprinkle grated parmesan (optional), serve alongside grilled cheese sandwiches or homemade crusty bread. Leftovers can be refrigerated in an air-tight container for up to 3 days. Reheat in the microwave or in a saucepan over medium-low heat, stirring occasionally, add some stock to adjust the consistency of the soup.

INSTANT POT SAUSAGE TORTELLINI SOUP

Steps:

• Turn the instant pot to sauté function. Let it heat up for 3 minutes.
• Add pork sausage and onions and cook until sausage is cooked through and onions are soft and translucent.
• Add garlic and cook for 1 more minute.
• Hit the Cancel button to turn the sauté feature off.
• Add beef broth, tomatoes, carrots, basil, oregano, tomato sauce, zucchini and tortellini to cooked sausage. Stir.
• Place the lid on the instant pot.
• Turn the venting spout to the closed position.
• Cook on high for 3 minutes. Instant pot will take 10 minutes to pressurize.
• After 3 minutes, flip the release valve for a quick release.
• Once steam has released, open the instant pot and stir.
• Serve with a sprinkle of shredded parmesan cheese over the top.