When I stumbled upon this recipe from Betty Crocker, I couldn’t wait to try it. It seemed simple enough – slow cook the broth and veggies all day, then add the tortellini and cream cheese at the end. Well of course I was running late for work, and forgot to get my slow cooker together before I left the house!
I had a nice girls night planned, and really wanted to make something different, so I thought all day about how I could still make this recipe when I got home, and not have it take almost 8 hours. My solution: The Instant Pot!
I think I’m in favor of this version better, since you get a lot of extra flavor from sautéing the vegetables first – give it a try and let me know what you think!
Photo: Bettycrocker.com
I used the same ingredients in the same proportions as the original recipe, just changed the steps to make an 8-hour meal take just 45 minutes!
- 1 package (8 oz) white button mushrooms, thinly sliced
- 1 cup thinly sliced yellow onions
- 4 tablespoons butter
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups vegetable broth
- 1 package (20 oz) refrigerated cheese-filled tortellini
- 1 package (8 oz) cream cheese, softened and cubed
- 3 cups fresh baby spinach leaves, lightly packed
- 1/2 cup shredded Parmesan cheese (2 oz)
- 1/4 cup shredded fresh basil leaves
How To:
- Turn on Instant Pot to SAUTE mode and add butter, allow to melt.
- When the Instant Pot reads HOT, add mushrooms, onions, soy sauce, salt and pepper in cooker. Saute until vegetables are soft and lightly browned.
- Pour vegetable broth over vegetable mixture and turn off SAUTE mode. Stir and scrape to pick up brown bits on the bottom of pot.
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Add tortellini and cream cheese to pot. Stir and cover, and select SLOW COOK for 30 minutes.
- Open Instant Pot when done and stir in fresh spinach. Let stand 5 minutes (sauce will thicken). Top with Parmesan cheese and basil.
Crock Pots & Coffee Cups 