Creamy Beef Tortellini
Tags: Beef Dinner Instant Pot Pasta
Yield: 6
- 1 pound ground beef
- 3 garlic cloves
- 1 onion, diced
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 16 ounces frozen cheese tortellini
- 3 cups beef broth
- 1/2 cup heavy cream
- 2 cups shredded Italian cheese blend
- Fresh parsley, for garnish
- Set the pressure cooker to saute and brown the ground beef.
- Add the diced onion and garlic and cook with the beef.
- Crumble the beef and then drain any grease and deglaze the pot.
- Press cancel to turn off the saute function.
- Sprinkle the seasonings onto the ground beef and top with the frozen cheese tortellini in an even layer.
- Pour the beef broth on top of the tortellini, making sure the tortellini is submerged completely.
- Close the lid and pressure cook on HIGH PRESSURE for 2 minutes on the MANUAL/HIGH PRESSURE setting.
- Release the pressure manually by performing a quick release. Do this step intermittently to prevent steam from spewing from the valve.
- Set the pot to Saute, and add the heavy cream and the shredded cheese. Stir until the cheese is melted and the beef tortellini becomes creamy. Press cancel to stop sauteing.
- Serve with fresh parsley and additional cheese.
- Always refer to your pressure cooker's manual for how to safely perform its functions.
