3 cups chicken broth
4 cups frozen cheese tortellini
28 oz can crushed tomatoes
1 tsp dried minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 cup chopped fresh basil
1 cup heavy whipping cream
1/2 cup shredded parmesan cheese
Pour chicken broth and tortellini into Instant Pot.
Pour tomatoes on top of tortellini. Do not stir.
Add garlic, salt, pepper and chopped basil.
Secure lid, turn knob to sealing and cook on manual at high pressure for one minute. At conclusion of cycle, allow a natural pressure release before quick releasing rest of the steam.
Once pressure valve drops, take off lid and put pot into saute mode.
Stir in heavy cream and bring to a boil.
Slowly add in parmesan cheese and stir.
Once cheese is melted, turn off saute mode. Serve and enjoy!
This recipe lets off an EXTREME amount of condensation and steam. Make sure that you properly empty and clean condensation cup if your model of Instant Pot has it. Original recipe by Cooking with Karli.