Instant Pot Tortellini Soup
Ingredients
The soup
-
½
lb
Lean Ground Beef or Turkey
-
½
small
Sweet Onion, chopped
-
2
small
Carrots, chopped
-
2
small cloves
Garlic, pressed or finely minced
-
1
tsp
Fresh Ginger, grated
-
3 ¼
cups
Chicken or Vegetable Broth, low sodium
-
1
each
Bay Leaf
-
1
sprig
Fresh Thyme
-
1
sprig
Fresh Rosemary
-
1
cup
Mushrooms, thickly sliced
-
½
tsp
Kosher Salt
-
¼
tsp
Pepper
-
1
15 oz can
White Beans, drained & rinsed
-
1
cup
Refrigerated Tortellini
Optional ingredients
-
¾
cup
Sweet Potato, cubed
Garnish
Instructions
- 1. Turn on the Sauté function and add the meat, cooking until almost done.
- 2. Add onion and carrots, cooking until the onion is translucent.
- 3. Stir in garlic and ginger.
- 4. Add broth and stir.
- 5. Add bay leaf, thyme, rosemary, mushrooms, salt, pepper, and beans (and sweet potato if using).
- 6. Stir in the tortellini.
- 7. Lock the lid in place and set the steam release knob to Sealing.
- 8. Cancel the Sauté function and set to Pressure Cook for 5 minutes.
- 9. After cooking, let the pot sit for 5 minutes, then release the remaining pressure.
- 10. Open the lid, stir the soup, and adjust salt if needed.
- 11. Garnish and serve.
Nutrition Facts (estimated)
Servings
5 cups
Calories
198
Total fat
7g
Total carbohydrates
22g
Total protein
18g
Sodium
600mg
Cholesterol
50mg
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