When it is hot, cook sausage, breaking it up with a wooden spoon.
Add onions and garlic when sausage is almost cooked through. Stir until onions start softening (~2 minutes).
Add chicken stock to deglaze the Instant Pot insert.
Add tomato paste, tortellini, basil, oregano, and parsley. Stir.
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>4 minutes.
When the Instant Pot has finished cooking, it will beep and switch to ”keep warm". Allow it to sit with the lid on for 5 minutes and then do a manual release with the nozzle set to venting.
In a small bowl mix cornstarch and a bit of the broth to create a slurry.
Press saute and add the cornstarch slurry. Stir until thickened (~3 minutes).
Add cream and then spinach. Stir, sat & pepper to taste, and serve.
We have tested this recipe with both fresh/refrigerated and frozen tortellini. You do not need to adjust the cooking time for different types. If using frozen, just a head’s up that the final texture will be a bit softer.Stovetop Instructions:
Cook sausage in a heavy-bottomed saucepan (like a dutch oven).