Instructions

• Start by heating your olive oil in the pressure cooker pot over medium heat.
• Add the minced garlic and sauté for about one minute, stirring constantly.
  2 cloves Garlic
• Pour in the condensed tomato soup along with the milk, half and half, and vegetable broth. Stir to mix smooth.
  2 cans Condensed tomato soup, 1.5 cups Milk, 2 cups Half and half, 2 cups Vegetable broth or chicken broth
• Sprinkle in onion powder, salt, pepper, and Italian seasoning. Stir to incorporate.
  0.5 teaspoon Onion powder, 0.5 teaspoon Salt, 0.5 teaspoon Black pepper, 1 teaspoon Italian seasoning
• Seal the lid and set the pressure cooker to cook for 5 minutes.
• After cooking, do a slow pressure release to keep the soup creamy.
• Open the lid, add the tortellini, stir to coat, then lock the lid and cook under pressure for 4 minutes or as per package instructions.
  9 oz Cheese-filled tortellini
• Quick release pressure, open lid carefully, stir soup to prevent sticking, and serve hot with grated Parmesan topping.
  Grated Parmesan cheese