Tuscan Tortellini

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

On the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. Put in the butter and wait until it melts. Add the shallots and mushrooms and sauté, stirring, for about 3 minutes. Add the garlic and sauté for 1 minute longer

Step 2

Add the broth, pepper, and nutmeg and stir well. Add the tortellini and use a wooden spoon to gently submerge it in the broth, but do not stir. Top off with the spinach, but, again, do not stir. (It’s going to feel like there’s a lot of spinach in there and it will come up to the brim of the pot, but don’t worry—it cooks down to nothing!)

Step 3

Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel, then, Manual or Pressure Cook on High Pressure for 0 minutes for slightly firmer pasta and 2 minutes for softer. When done, use a quick release.

Step 4

Remove the lid, hit Keep Warm/Cancel and Adjust so it’s on the More or High setting, then add the frozen peas (no need to defrost beforehand) and stir to combine

Step 5

Add the Parmesan, heavy cream, pesto (if using), and Boursin or cream cheese. Cook, stirring occasionally, until completely melted (2-3 minutes). Hit Keep Warm/Cancel and let sit for a few minutes, until thickened.

Step 6

Serve drizzled with truffle oil, if desired.