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Instant Pot Creamy Hamburger Tortellini Soup

  • Author: Karen Petersen
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x


A creamy soup with ground beef, spinach, carrots and cheesy tortellini. Make it all in one pot and in just a few minutes with your electric pressure cooker.


  • 1 pound lean ground beef
  • 1 white or yellow onion, diced
  • 1 tsp garlic powder
  • 1 Tbsp Italian seasoning
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 3 carrots, sliced into 1/2 inch slices
  • 2 celery ribs, sliced into 1/4 inch slices
  • 4 cups beef broth
  • 10 ounces frozen cheese tortellini (or fresh)
  • 2 cups half and half, warmed
  • 1/4 cup cornstarch
  • 3 cups coarsely chopped spinach or kale
  • Salt and pepper to taste


  1. Turn your Instant Pot to the saute setting. When the display says HOT add in the beef and onion. Brown the beef for about 5 minutes. If there is excess grease spoon it off or drain it with a colander. Add in the spices (garlic powder, Italian seasoning, salt and pepper) and stir them into the beef. Add in the carrots, celery and broth. Stir a little.
  2. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the soup button to 5 minutes (or the manual/pressure cook button). When the time is up let the pot sit for 5 minutes (display will say L0:05) and then move the valve to venting.
  3. Remove the lid. Press the cancel button and then press the saute button. Add in your tortellini. Usually if the liquid is boiling it only takes 2 minutes for frozen tortellini to cook (for fresh it will take longer).
  4. Stir your cornstarch into your warmed half and half until it is smooth and creamy. Stir the mixture into the Instant Pot. The cornstarch will help thicken the soup in a couple of minutes.
  5. Stir in the spinach.
  6. Taste test and then add salt and pepper to taste. Ladle into bowls and serve.
  • Category: Soup
  • Method: Instant Pot