Ingredients
1 Tbsp vegetable oil
1 lb hot Italian sausage
1 medium yellow onion diced
4 cloves garlic minced
2 tsp dried Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
4 - 5 cups reduced sodium chicken broth
15 oz tomato puree (or tomato sauce if you can't get puree)
15 oz crushed tomatoes
9 oz package fresh tortellini (3 cheese, or chicken and herb variety)
1 cup baby spinach
1/2 cup heavy whipping cream
1/4 cup grated Parmesan cheese (plus more for garnishing if desired)
fresh parsley/basil (for garnish - optional)
Directions
1
Press the saute button on Instant pot. Add vegetable oil and heat until hot. Add sausage and brown, stirring and breaking apart into crumbles as it cooks.
2
After sausage has cooked about halfway through, add the onion and cook another 3-4 minutes, until onion is soft. Add garlic and cook until fragrant, about 30 seconds.
3
Drain grease if needed, and return sausage mixture to the pot.
4
Add Italian seasoning, salt, pepper, and chicken broth, using a wooden spoon to scrape the bottom of the pot to ensure no browned bits are stuck on there.
5
Add tomato puree and crushed tomatoes, and give it a quick stir.
6
Cancel the saute function, and secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 5 minutes.
7
Once the timer beeps, let out the pressure by carefully moving the valve to “venting" to perform a quick release.
8
When the pin drops, remove lid and set aside. Press the saute button once again, and add tortellini, spinach, heavy cream, and Parmesan cheese.
9
Stir and heat for about 2-3 minutes, or until tortellini is warmed through and they've floated to the top.
10
Serve warm, garnished with a sprinkle of extra Parmesan cheese and fresh parsley/basil.