The pressure builds and you start counting down minutes until you eat. You notice that familiar valve hiss like a countdown to yum. That sealing ring doin its thing, making sure everything gets nice and tight.
In your kitchen, the smell of browned beef soon fills the air. You recall stirring in those seasonings that get your mouth watering. As the pressure builds, you feel the anticipation growing 6 just a few more minutes folks.
When you hit quick release and lift the lid, you catch a waft of cheesy goodness hanging thick in the air. The tender pull of tortellini soaked in savory beef broth is about to be devoured. Youre ready for this one, trust me.
What Makes Pressure Cooking Win Every Round
- You get dinner done fast. The pressure build cooks everything quicker than usual.
- All flavors get locked in good. That sealing ring keeps all the juicy stuff trapped inside.
- Less mess to clean up. One pot, one skillet, less scrubbing later.
- Its great for tender pull meals. Gotta love that perfectly cooked pasta and beef combo.
- The quick release saves you time by letting you stop cookin right when you want.
Pressure cooking is a game changer for busy weeknights, locking in flavors and saving you minutes. Check out our pressure cooking tips for more ways to win in the kitchen and try healthy ground turkey taco skillet for another fast, tasty skillet meal.
Your Simple Ingredient Checklist
- 1 pound ground beef
- Salt and black pepper to taste
- 2 teaspoons Montreal steak seasoning
- 2 teaspoons garlic powder
- 1 6 teaspoon Italian seasoning
- 1 6 cup water
- 1 6 teaspoon beef bouillon granules
- 1 (20 ounce) package cheese tortellini, fresh or frozen 6 either works
- 1 cup shredded mozzarella cheese
These ingredients come together real simple, you got your beef base seasoned right with a bit of garlic and steak seasoning kick. The tortellini is the star, soaking up all that broth and flavor.
You use fresh or frozen tortellini cuz both work real good under pressure. Mozzarella brings that melty cheese pull you cant resist. Water with bouillon granules is your broth player to boost flavor.
How It All Comes Together Step by Step
Step 1, fire up your skillet on medium-high. You toss in that pound of ground beef and break it apart with your spoon. Brown it up good.
Step 2, drain the grease if you see too much. Then sprinkle salt, pepper, Montreal steak seasoning, garlic powder, and Italian seasoning. Stir it all up.
Step 3, pour in the water and add beef bouillon granules. Bring it to a simmer and stir until the granules disappear.
Step 4, toss in the cheese tortellini. Cover it up tight and cook for about 8 to 10 minutes. Stir occasionally to keep tortellini from stickin'.
Step 5, check for that tender pull. Tortellini should be soft but still hold their shape. If not, let it go a bit longer under low heat.
Step 6, sprinkle shredded mozzarella cheese all over. Cover again for 2 to 3 minutes till the cheese melts and stretches just right.
Step 7, serve it hot with a smile. Youre gonna want seconds (or thirds!).
Time Savers That Actually Work
If youre lookin to speed things up even more, heres what I do. Use pre-seasoned ground beef. It cuts down seasoning mess and still tastes dang good.
Grab that fresh tortellini from the fridge section. No defrosting needed so you toss it straight in. It cooks faster than frozen, saving you a few mins.
And dont skip the quick release function on your cooker. Its a game changer when youre ready to eat right away. No sittin around waiting for the pressure to drop.
What It Tastes Like Fresh From the Pot
When you dig in fresh, the first thing you notice is that salty, savory beef flavor that hits you good. Its rich but balanced with garlic and steak spices that arent overpowering.
The tortellinis texture? Man, its soft and tender but not mushy. You got this wonderful tender pull as you bite into those cheesy pillows.
Last but not least, that melted mozzarella all gooey on top adds a creamy finish that pulls everything together. Its comfort in every bite, dang good comfort.
Your Leftover Strategy Guide
Got leftovers? No worries, they keep real nice. First, scoop the leftovers into an airtight container. Store it in the fridge and eat within 3 days for best taste.
For longer storage, pop your cooled leftovers into freezer bags. Squeeze out the air and freeze up to 2 months. When ready, thaw overnight and reheat with a splash of water to keep tortellini nice.
If reheating in the microwave, cover your bowl with a damp paper towel to keep things moist. Heat in short bursts stirring in between so cheese doesnt dry out.
Your Most Asked Questions Answered
Can I use ground turkey instead of beef? Yeah, you totally can. Just keep an eye on cooking time as turkey can dry out quicker. Season same as beef. For delicious alternatives, check out our ground turkey and zucchini skillet.
What if I dont have beef bouillon granules? No sweat. You can use beef broth instead of water or just salt and some extra seasoning to bring that flavor up.
Can I skip the quick release and let it release pressure naturally? Sure, but quick release helps keep tortellini from overcooking. If you do natural release, it might get kinda mushy.
Is fresh tortellini better than frozen? Both work well but fresh cooks a bit faster and feels softer. Frozen's fine too, just add a couple extra mins if needed.
What kind of cheese works best? Mozzarella is classic here because it melts nice and gooey. You can toss in some Parmesan too for extra flavor.
Can I make this recipe in a regular skillet without a pressure cooker? You can but it wont be as quick. You gotta simmer longer till tortellini gets tender. Pressure cooking really speeds things up.
Cheesy Beef Tortellini Skillet That’s Pressure Cooker Perfect
Equipment
- 1 Skillet Large and deep, suitable for pressure cooking
Ingredients
Main ingredients
- 1 pound ground beef
- Salt and black pepper to taste
- 2 teaspoons Montreal steak seasoning
- 2 teaspoons garlic powder
- ⅙ teaspoon Italian seasoning
- ⅙ cup water
- ⅙ teaspoon beef bouillon granules
- 1 package cheese tortellini 20 ounce, fresh or frozen
- 1 cup shredded mozzarella cheese
Instructions
Instructions
- Fire up your skillet on medium-high and brown the ground beef by breaking it apart with a spoon.
- Drain any excess grease, then add salt, pepper, steak seasoning, garlic powder, and Italian seasoning. Stir together.
- Pour in water and beef bouillon granules. Simmer and stir until granules dissolve.
- Add cheese tortellini, cover, and cook for 8–10 minutes. Stir occasionally to prevent sticking.
- Check for tenderness. If needed, cook a bit longer on low heat until tortellini is soft but firm.
- Sprinkle mozzarella cheese over the top, cover again, and cook for 2–3 more minutes until melted.
