Few things are as comforting as a rich, creamy bowl of pasta, and when it’s infused with Tuscan flavors, it’s impossible to resist.
This instant pot tortellini dish brings together savory mushrooms, tender pasta, and a luscious sauce in a single pot, making it one of the easiest recipes you’ll ever try.
If you’re looking for a quick weeknight meal or something indulgent for a cozy night in, this recipe has you covered.
Why This Instant Pot Recipe Works
The instant pot is a game-changer for pasta lovers. It locks in flavors, reduces cooking time, and makes clean-up a breeze.
Traditional creamy pasta dishes often require multiple steps, but this method allows everything to cook in one pot. The pressure cooking process intensifies the mushroom and garlic flavors while keeping the tortellini perfectly al dente.
Unlike stovetop recipes, where pasta can sometimes turn mushy, using the pressure cook setting ensures that the texture is just right. The combination of baby bella mushrooms, Parmesan cheese, and a hint of nutmeg gives this dish its signature Tuscan richness.
Plus, the addition of Boursin or cream cheese elevates the creaminess without making the sauce too heavy.
Substitutions & Variations
One of the best things about instant pot recipes is their flexibility. Here are a few ways to customize this dish:
- Make it vegetarian-friendly: If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
- Add protein: For extra protein, toss in cooked chicken or crumbled Italian sausage at the end.
- Try different cheeses: Swap out Boursin for goat cheese, ricotta, or mascarpone for a unique twist.
- Use different greens: If you’re not a fan of spinach, kale or arugula are excellent substitutes.
- Turn it into a soup: Add extra broth and a bit more cream for a rich tortellini soup.
Tips for Perfectly Cooked Tortellini
Cooking pasta in the instant pot requires a few adjustments to get the best results. Since fresh tortellini cooks quickly, using a zero or low-minute pressure setting ensures it doesn’t overcook.
If you’re using frozen tortellini, a slightly longer pressure cook time—about five minutes—will yield perfect results.
It’s also important to avoid stirring the pasta too much before pressure cooking. Instead, gently press it into the broth to ensure even cooking.
The same goes for spinach—just pile it on top, and it will wilt beautifully once the lid is closed.
Serving Suggestions
This Tuscan-inspired tortellini is a complete meal on its own, but it pairs wonderfully with a few side dishes. A crisp green salad with balsamic vinaigrette balances out the richness, while garlic bread is perfect for soaking up every last drop of the creamy sauce.
For a heartier dinner, serve it alongside roasted chicken or grilled shrimp. And if you’re enjoying a cozy night in, a glass of white wine—like Pinot Grigio or Chardonnay—complements the flavors beautifully.
Leftovers & Storage
Like most creamy pasta dishes, this recipe is best enjoyed fresh, but leftovers can be just as delicious.
Store any extras in an airtight container in the refrigerator for up to three days. When reheating, add a splash of broth or cream to loosen up the sauce.
Since tortellini can absorb a lot of liquid over time, avoid freezing this dish, as the texture may change when thawed.
A Quick, Flavorful Dinner in Minutes
If you’re looking for an easy yet indulgent meal, this Tuscan tortellini is a must-try. With just a handful of ingredients and a few simple steps, it’s one of those instant pot recipes that will quickly become a favorite.
Instant Pot Tuscan Tortellini Recipe
Ingredients
- 4 tablespoons ½ stick salted butter
- 1 large shallot diced
- 1 pound baby bella mushrooms sliced
- 6 cloves garlic minced or pressed
- 3 cups mushroom broth or chicken broth
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 24 ounces fresh tortellini any variety
- 5 ounces baby spinach
- 5 ounces frozen peas
- ¾ cup grated Parmesan cheese
- ½ cup heavy cream or half-and-half
- ¼ cup pesto sauce optional
- 1 5.2-ounce package Boursin spread (any flavor) or 4 ounces cream cheese (cut into cubes)
Optional Garnish:
- Truffle oil for serving
Instructions
- Sauté the Aromatics: Set the Instant Pot to Sauté mode on More or High. Melt the butter, then add the diced shallot and sliced mushrooms, stirring occasionally for about 3 minutes. Add minced garlic and continue sautéing for another minute.
- Add Broth & Tortellini: Pour in the mushroom (or chicken) broth, followed by black pepper and nutmeg. Stir gently to combine. Add the tortellini but do not stir—just press them down into the broth slightly. Layer the baby spinach on top without mixing.
- Pressure Cook: Secure the lid and ensure the valve is in the sealing position. Set the Instant Pot to Manual or Pressure Cook on High Pressure for 0 minutes (for firm pasta) or 2 minutes (for softer pasta). Once done, perform a quick release.
- Incorporate Peas & Finish Cooking: Open the lid and switch the Instant Pot back to Sauté mode. Stir in the frozen peas (no need to defrost) and cook for a minute.
- Melt in the Cheeses & Pesto: Stir in Parmesan cheese, heavy cream, pesto (if using), and Boursin or cream cheese. Stir occasionally until the cheese has fully melted and the sauce has thickened (about 2-3 minutes). Cancel the Sauté function and let the dish rest for a couple of minutes.
- Serve & Garnish: Plate the tortellini and, if desired, drizzle with truffle oil for an extra layer of richness.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.