Categories: Instant Pot

Ingredients

• 2 Carrots
• 1 Medium Onion
• 5 oz Chorizo Sausage (140g)
• 2 tbsp Extra Virgin Olive Oil
• 3 cups Vegetable Stock (750ml)
• 3 cups Water (750ml)
• 1 tsp Salt
• 1 tbsp Dried Thyme
• 3 handfuls Fresh Kale
• 9 oz Dried Tortellini (250g)
• 1 cup Fresh Cream (250ml)

Directions

1. Wash, peel and dice carrots & onion. Cut the chorizo (it does not matter if you cut it into chunks or smaller pieces, do whatever you prefer).
2. Plug in the Instant Pot. Press “SAUTE”. Pour in the olive oil. Add carrots, onion and chorizo. Sauté for 5 minutes. Turn off the SAUTE function (by pressing the CANCEL button). Add stock, water, seasoning, kale and tortellini. Stir, close the lid and lock it.
3. Set the steam release to “SEALING”. Press “MANUAL” and adjust the time to 3 minutes. When the cycle is finished, wait 10 minutes and then manually release the pressure.
4. Press “SAUTE” function again. Pour the cream in and cook for about 2 minutes. Press “CANCEL/KEEP WARM” and unplug it. To stop the soup from cooking, carefully remove the inner pot and place onto a trivet.
5. Serve warm.

Email to a friend | Print this recipe | Back