Pressure Cooker Creamy Sausage and Tortellini

By Sprig Originals ✓ · cooked up in Sprig

Everything cooks in one pot in a single 3-minute pressure cycle: browned Italian sausage, cheese tortellini and marinara turn into a creamy, spoon-coating dinner finished with spinach and Parmesan. Weeknight fast, no draining, no second pan.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cups chicken broth
• 2 cups marinara sauce
• 20 oz refrigerated cheese tortellini
• 1/2 cup heavy cream
• 4 oz baby spinach
• 1/2 cup grated Parmesan
• 1/2 tsp black pepper

Instructions

1. Set the pressure cooker to Sauté on high. Add the sausage and break it up with a wooden spoon, cooking 6 to 7 minutes until browned in spots and cooked through. Do not drain the fat.
2. Add the onion and garlic and cook 2 minutes, stirring, until the onion softens. Pour in the chicken broth and scrape the bottom of the pot clean, letting it bubble for 1 minute. Press Cancel.
3. Stir in the black pepper, then add the tortellini in an even layer and press them down into the liquid. Pour the marinara over the top and spread it out, but do not stir it in — leaving it on top helps prevent a burn warning.
4. Lock the lid, set the valve to Sealing, and pressure cook on High for 3 minutes. When the timer ends, carefully quick-release the pressure, keeping hands clear of the steam.
5. Open the lid and stir well; the sauce will look loose at first. Stir in the heavy cream, spinach and Parmesan until the spinach wilts, about 1 minute.
6. Let it stand uncovered 5 minutes to thicken, then taste and add salt if needed. Serve in bowls with extra Parmesan.

Chef's tips

Nutrition (per serving, estimated)

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