I heart my electric pressure cooker, in fact, it is my Instant Pot. The most coveted and most used appliance in my kitchen. Cooking is a passion and an at, but not for everyone. Cooking a delicious meal should not take a lot of time and effort. In my world, cooking has to be easy, fast and the end result is incredible taste.
Tortellini and escarole are incredible together, offering you healthy greens, as well as a meatless dining option. Allow your busy nights to be less pressure-filled by using your Instant Pot. Take the pressure off the cook (pun intended) and keeps it in the pot!
My best Instant Pot tortellini and escarole soup allows you to easily substitute other ingredients in addition to my own. Pressure cooking the tortellini and escarole soup keeps the timing down to minutes rather than hours. Lavishly live food out loud with my easy to recreate the best Instant Pot tortellini and escarole soup made.
Best Instant Pot Tortellini and Escarole Soup
First of all, you need an electric pressure cooker and I have used many different brands. Guess which pressure cooker I keep on coming back to because of its stellar performance? If you guess Instant Pot you are right.
The recipe is applicable to all models of the Instant Pot and honestly, probably any pressure cooker, but you will have to figure out the cook time in a different brand if you use a different one.
Things You Want To Know
First of all, you don’t have to use escarole, you could use a power green like Kale, albeit the flavor will be a tad different. If you cook with Kale you know that you will need a pinch of sugar to fix the taste. Naturally, as you would expect, adding sugar changes the healthiness but, a pinch won’t kill you.
I used boxed, chopped spinach and it was frozen when I tossed it in the Instant Pot. (think, no time to plan ahead and grabbed from the freezer, that’s how most of us are right?) The proof of last-minute ability is in this recipe, never worry about what you did not make, because Instant Pot lets you prepare food fast!
Recipe For Best Instant Pot Tortellini and Escarole Soup
32 Oz of Vegetarian Organic Broth + 64 Oz of Water
8 Oz Ricotta and Spinach Tortellini (pasta aisle – uncooked and hard – NOT REFRIGERATED)
1/2 C Plain Tomato sauce
A 15 oz Can of Cannellini beans, drained and rinsed.
Use a small Parmesan Cheese Rind
4 Garlic Cloves (peeled, and left whole)
4 TBSP Of Olive Oil
1 Pound Fresh Escarole, rinsed and chopped into bite-size pieces
9 oz box of Frozen chopped spinach
*Optional**** I thawed 12 fully cooked shrimp and chopped them
Place inside of stainless steel insert: olive oil, garlic, beans, and a frozen cube of spinach.
Do mix and saute until spinach is thawed.
Once thawed, and mixed, turn off saute.
Now add in broth, water, tortellini’s topped off with escarole.
Mix all but make sure tortellini are covered with escarole.
Add Sauce and Parmesan Rind.
Mix just a bit, enough to cover the tortellini and to get the beans slightly off the bottom.
Select soup and decrease time to 5 minutes.
Pressure will build fast (about 5 minutes) and soup will cook in 5.
Natural release method.
Remove lid and ladle into bowls and add in Shrimp if you chose this or just serve.
Lavishly live food out loud, with the simple to recreate recipe the Best Instant Pot Tortellini and Escarole Soup. The soup turns out perfect each time and the taste in incredible. ~Dana
Need more Pressure Cooker Recipes?
Best Sausage and Tortellini Soup, Pressure Cooker Vegetable Soup, Easy Pressure Cooker Cheddar Cheese Soup, Easy Pressure Cooker Recipes, Pressure Cooker Meatballs, Pressure Cooker Sausage and Peppers
Just search pressure cooker recipes on my site you are sure to find plenty!
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