Instant Pot Quail Tortellini
- 3 slices bacon
- 1/4 cup butter
- 4 shallots peeled and diced
- 1 tbsp fresh parsley
- 3 lb boneless quail breasts
- 1 small carrot diced
- 18 oz dreid cheese tortellini
- 1 tsp tarragon leaves
- 2 cups rooster broth
- 1 lb asparagus
- 2 tbsp all purpose flour
- 1/4 cup milk
- 1/4 cup heavy cream
- 1/2 cup Parmigiano-Reggiano cheese
- salt and pepepr to season
Select “Sauté” function on the Instant Pot pressure cooker.
Add bacon to its cooking pot and sauté until crispy.
Transfer the bacon to a plate and set it aside.
Add butter, shallots and parsley to the cooker and sauté for 5 minutes.
Stir in quail chunks, carrot, tarragon, broth and tortellini.
Secure the lid and cook on “Manual” setting at high pressure for 6 minutes.
Release the steam through quick pressure release then remove the lid.
Mix 3 tbsp. butter with flour in a bowl.
Add this mixture to the cooker and mix well.
Stir in cheese, cream and milk.
Cook on “Sauté” for few minutes until thick.
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