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Instant Pot Cheesy Salami Tortellini
Course
Main Course
Cuisine
American
Keyword
asparagus, bacon, Cheesy Salami Tortellini, Parmigiano-Reggiano cheese, shallots
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
512
kcal
Author
Corrie
Ingredients
3
slices
bacon
crisp and crumbled
¼
cup
butter
4
shallots
peeled and diced
1
tablespoon
fresh parsley
12
oz
salami
sliced and diced
1
small carrot
diced
8
oz
dried cheese tortellini
1
teaspoon
tarragon leaves
2
cups
rooster broth
1
lb
asparagus
2
tablespoon
all purpose flour
3
tablespoon
butter
¼
cup
milk
¼
cup
heavy cream
½
cup
Parmigiano-Reggiano cheese
salt and pepper
to season
Instructions
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 ¼ cup of butter, parsley and shallots to the cooker and sauté for 5 minutes.
Stir in diced salami, carrot, tarragon, tortellini and broth.
Mix well and secure the lid.
Select “Manual” function for 6 minutes at high pressure.
Release the steam through a quick pressure released.
Mix flour with 3 tablespoon butter and add this mixture to the cooker.
Stir in cheese, cream and milk.
Select “Sauté” function and cook well until the sauce thickens.
Adjust seasoning with salt and pepper.
Serve warm.
Nutrition
Calories:
512
kcal
|
Carbohydrates:
32
g
|
Protein:
25
g
|
Fat:
32
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
91
mg
|
Sodium:
1784
mg
|
Potassium:
491
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
966
IU
|
Vitamin C:
7
mg
|
Calcium:
228
mg
|
Iron:
3
mg