Cheesy Beef Tortellini Skillet That’s Pressure Cooker Perfect
This cheesy beef tortellini skillet brings comfort food to your table in under an hour, blending tender pasta, seasoned beef, and melted mozzarella all made fast in the pressure cooker.
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.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat with a splash of water to maintain texture. Microwave in short bursts covered with a damp paper towel.