1 poundground chicken sausage or ground pork sausage
1 medium diced onion
3 garlic clovesminced
1/4teaspoon dried thyme
1large zucchinichopped (optional)
1 16 ounce package frozen or fresh tortellini
1/2cup grated parmesan cheese
1cupcoarsely chopped spinach or kale
1/2cup half and half or heavy creamwarm
salt and pepper to taste
Set your Instant Pot to sauté, add your oil and start heating it up. Put your sausage in to brown it while breaking it into small chunks. Add in the onion and sauté for 3 minutes. Next, add in the garlic and sauté for an additional minute. Add in the thyme.
Now, deglaze the pot with your chicken broth. This is important to not get a burn warning. Add in your zucchini, if using, and tortellini. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 0 minutes (zero). It should be on high pressure.
While the pot is coming to pressure, chop your spinach and warm up your dairy. Tip: just heat the cream in the microwave for 30 seconds.
Once the Instant Pot comes to pressure your timer will go off. Just let the pressure release naturally for 10 minutes. Once done, move the valve to venting and remove the lid.
Finally, mix in the parmesan cheese, chopped spinach, and half and half. Turn the pot back on to the sauté setting. In a small bowl, stir together the cornstarch and water and then mix into pot. This will thicken the soup to a nice consistency. Once soup is thickened turn off the sauté function and turn the pot to the keep warm function. Salt and pepper the soup to taste. Enjoy!
There are zero minutes of actual cooking time. The recipe just needs time to come to pressure and then use a natural pressure release (NPR).Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!