This Instant Pot Creamy Beef Tortellini is comfort in a bowl. It's creamy, cheesy, and full of cheese-filled pasta goodness. This Instant Pot recipe is great for busy weeknights and comes together and is ready to eat in less than 20 minutes.
Homemade Hamburger Helper
This recipe is much like hamburger helper but much better! This recipe is just as easy to make at home as the prepackaged mixes but it tastes much better!
Cheese tortellini adds more flavor and texture to this pasta dish and it's incredibly easy to make in the Instant Pot.
This Instant Pot recipe is not only kid-friendly but it's also ready to eat in less than 30 minutes and so so good!
RELATED: Instant Pot Peppers and Cheese Tortellini Salad
What's in Instant Pot Creamy Beef Tortellini
- Ground beef
- Garlic cloves
- Onion
- Paprika
- Ground black pepper
- Salt
- Garlic powder
- Onion powder
- Red pepper flakes
- Dried oregano
- Frozen cheese tortellini
- Beef broth
- Heavy cream
- Shredded Italian cheese blend
- Fresh parsley
How to Make Beef Tortellini in the Instant Pot
It's easy to make Instant Pot Creamy Beef Tortellini in an electric pressure cooker and it's quick, too!
Saute the ground beef - Saute the ground beef until no longer pink. Add the diced onion and the minced garlic and crumble the beef. Drain any grease and deglaze the pot. Once this is done, press cancel.
TIP: A garlic press is an easy way to mince fresh garlic.
Season the beef - Sprinkle the seasonings onto the ground beef.
Add the pasta - Add the frozen cheese tortellini to the pot evenly. Adding frozen tortellini is ideal because adding fresh pasta or even dried will change the pressure cooking time.
Add the liquid - Pour the beef broth on top of the tortellini, making sure the tortellini is submerged completely. Close the lid and pressure cook on HIGH PRESSURE for 2 minutes on the MANUAL/HIGH-PRESSURE setting.
RELATED: Instant Pot Lazy Lasagna
Quick Control Release - Release the pressure manually by performing a quick release. Do this step intermittently to prevent steam from spewing from the valve. Keep faces away from the vent as the steam escapes.
*Refer to your pressure cookers manual for how to safely perform its functions.
Saute - Set the pot to Saute, and add the heavy cream and the shredded cheese. Stir until the cheese is melted and the beef tortellini becomes creamy. Press cancel to stop sauteing.
Garnish and serve - Garnish with parsley if desired and serve with additional cheese.
Can You Reheat Creamy Tortellini?
Yes, you can! Since pasta absorbs liquid as it cools, to reheat this Instant Pot Creamy Beef Tortellini and still have a delicious creamy sauce, it's a good idea to add a splash of heavy cream or milk before reheating on the stovetop or in the microwave.
As it reheats, you can add a little milk or cream as needed to achieve the same creaminess that the pasta had when it was freshly made.
Tips for Making Tortellini in the Instant Pot
Use frozen tortellini - Using frozen tortellini slows down how quickly the pasta will cook and it won't be mushy.
Submerge the pasta - One of the biggest complaints about pasta in a pressure cooker is that the pasta isn't evenly cooked or is crunchy. Layer the tortellini pasta evenly and make sure that the pasta is submerged completely before pressure cooking.
Don't overcook - All pasta cooks quickly in the Instant Pot. A good rule of thumb when pressure cooking pasta is to take the time it takes on the pasta and then divide it in half. Take the number you came up with and then subtract one minute.
Quick control release - When pressure cooking pasta, release the pressure from the pot right after the timer goes off. Carefully and safely release the pressure by intermittently releasing the pressure by turning the pressure release knob on top of the pressure cooker.
📖 Recipe
Instant Pot Creamy Beef Tortellini
Ingredients
- 1 pound ground beef
- 3 garlic cloves
- 1 onion - diced
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried oregano
- 16 ounces frozen cheese tortellini
- 3 cups beef broth
- ½ cup heavy cream
- 2 cups shredded Italian cheese blend
- Fresh parsley - for garnish
Instructions
- Set the pressure cooker to saute and brown the ground beef.
- Add the diced onion and garlic and cook with the beef.
- Crumble the beef and then drain any grease and deglaze the pot.
- Press cancel to turn off the saute function.
- Sprinkle the seasonings onto the ground beef and top with the frozen cheese tortellini in an even layer.
- Pour the beef broth on top of the tortellini, making sure the tortellini is submerged completely.
- Close the lid and pressure cook on HIGH PRESSURE for 2 minutes on the MANUAL/HIGH PRESSURE setting.
- Release the pressure manually by performing a quick release. Do this step intermittently to prevent steam from spewing from the valve.
- Set the pot to Saute, and add the heavy cream and the shredded cheese. Stir until the cheese is melted and the beef tortellini becomes creamy. Press cancel to stop sauteing.
- Serve with fresh parsley and additional cheese.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Barbara says
Can this be made via stovetop or oven?
Dana says
Yes it can! You can make it on the stovetop by browning the beef together with the diced onion and garlic in a skillet. Once the meat is back in the skillet, sprinkle in the seasonings, add just 1 cup of beef broth and bring it to a boil. Once is boiling, stir in the frozen tortellini and cover. Boil for 3-4 minutes or until the tortellini is tender. Once the pasta is heated tender, remove it from the heat and stir in the cheese and the broth. I hope that helps!
Linda J says
Can you substitute frozen ravioli for the pasta in this recipe? This recipe sounds amazing and don’t have any tortellini on hand. Any suggestions?
Dana says
You can! When I pressure cook frozen ravioli, I cook for 4 minutes using the High Pressure setting. Everything else will remain the same. 🙂 I hope you enjoy it!
Sean says
Now this right here is some good comfort food. It is like a hug in a bowl.
Andrea says
I love a good, quick meal. Can you use frozen tortellini? Do you need to add extra time or does it cook the same? Thank you!
Dana says
Yes! I use frozen tortellini in this recipe.
Joanna Solomon says
Made beefy tortellini, delicious and simple.
Penny says
How do I make this on my stove top?
Dana says
Hi, Penny! You can make it on the stovetop by browning the beef together with the diced onion and garlic in a skillet. Once the meat is back in the skillet, sprinkle in the seasonings, add just 1 cup of beef broth and bring it to a boil. Once is boiling, stir in the frozen tortellini and cover. Boil for 3-4 minutes or until the tortellini is tender. Once the pasta is heated tender, remove it from the heat and stir in the cheese and the broth. I hope that helps!
Allee Souza says
@Dana, add what broth? Add more broth?
You said add 1 cup
Of broth to boil and then at the end “from the heat and stir in the cheese and the broth. I hope that helps!”
Dana says
Hi Penny! It was meant to say stir in the cheese and the heavy cream. 🙂
Christine S says
Can you make this recipe without an Instant Pot?
Dana says
You can! You can make it on the stovetop by browning the beef together with the diced onion and garlic in a skillet. Once the meat is back in the skillet, sprinkle in the seasonings, add just 1 cup of beef broth and bring it to a boil. Once is boiling, stir in the frozen tortellini and cover. Boil for 3-4 minutes or until the tortellini is tender. Once the pasta is heated tender, remove it from the heat and stir in the cheese and the broth. I hope that helps!
Maura says
This this was absolutely delicious and easy to make
Bridget says
Family loved it. We added spinach at the end too.
Mary O’Brien says
@Bridget,
Saw your post on the Tribe and I love this idea. Hubby was just saying today that we should start making inexpensive meals like Hamburger Helper. This is as close to the boxed version as I want to get. I am trying this for sure. Glad I stopped by!
Jess says
I want to cook the beef ahead of time then do the final pressure cook later. Would the cook time remain the same if it’s not already warmed up from the sauté step?
Dana says
Yes, the cook time will remain the same 🙂
Dana says
Can you use tortellini that is not frozen?
Dana says
Fresh tortellini will cook very fast and will result in mushy pasta.
Becca says
@Dana, yes you can. Just 0 pressure - quick release - then sauté to add your cream & cheese then serve or switch to keep warm.
Linda H says
I used dried cheese tortellini and changed the time to half of what the bag said then subtracted 1 minute. Perfect!! Very good and easy. Will definitely make again!!
Dana says
Thanks for your feedback Linda, I'm so happy you liked the recipe!
Allie says
Could I use milk in place of the heavy cream to cut calories?
Dana says
Yes, you can do that. It may not be as thick as milk has a different fat content.
Wendi says
Hi Dana
Thank you for this recipe. I made it last night and it was very tasty. My only problem was when I opened the instant pot at the end it was very soupy. I used baking powder to thicken it but ruined the tortellini in the process. It was still yummy though. Any tips to avoid this? Thanks
Dana says
Pressure cooking retains liquid so it's completely normal for there to be liquid at the end of cooking. Baking powder isn't the way to go when thickening soups and sauces, the ideal ingredient for thickening them is cornstarch. It doesn't change the flavor or alter the dish. I"m glad you thought the recipe was tasty!