I actually enjoy standing over the stove and preparing homemade soups and stews in my Staub, however, with two kiddos in school I usually don’t have time to spare. Enter the Instant Pot Ultra (scored a sweet deal over Labor Day weekend). This is the first dish I’ve prepared in the Instant Pot and it’s going into weekly rotation which means two things: it’s easy to make and my husband and kids gobbled it up.
Something to note – if you’re familiar with me and my site, you know I try to avoid toxins including in my cook and bakeware. Click here to read about Instant Pot safety.
I hope you enjoy this recipe as much as we do!
1 onion, diced
2 stalks celery, diced
4 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
⅓ cup dry white wine
2 carrots, diced
5-6 tomatoes, peeled and diced (or 1 15-ounce can diced tomatoes)
8 cups vegetable stock
1 teaspoon basil
1 teaspoon oregano
½ teaspoon parsley
3 cups chopped spinach
1 pound fresh 3-cheese tortellini
Grated Parmesan cheese for garnish
Select sauté function on Instant Pot and set to high.
Add onion and celery and cook for 3-4 minutes. Stir in minced garlic, sea salt and freshly ground black pepper. Cook for another 2-3 minutes. Add the white wine and scrape up any bits on the bottom of the pan, cooking until it evaporates. Add the carrots, diced tomatoes and vegetable broth. Add basil, oregano, parsley and stir. Cover with lid and set the Instant Pot to the slow cook setting function on low for 3 hours.
Add the tortellini and spinach, cook for 5 minutes. Ladle into bowls and sprinkle with parmesan cheese. Serve with crusty bread for dunking. Drink rest of wine, if desired 😉