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Home ยป Pasta ยป Tortellini Alfredo [Instant Pot]

Tortellini Alfredo [Instant Pot]

January 5, 2011 · Shannen Mitch · 22 Comments

Opening a restaurant is not easy. It’s been an extremely busy start to the new year when that’s your major focus. Since Monday, I’ve been putting in 12+ hours each day at the restaurant to get it ready. I’m about to leave in a few minutes for another long day and that means my time for leisurely cooking is pretty much close to nothing. However I have managed to get some cooking time squeezed in. For example, this Tortellini Alfredo was a dish I whipped up in less than 20 minutes… so cooking is still possible despite a busy schedule. So if I’m able to get a meal on the table with minimal time, I’m sure others can too!

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This recipe is really all about the alfredo sauce. Forget the prepared jars of sauce at the store… it’s just as easy to make a good alfredo sauce from scratch. Heavy cream is simmered until it reduces and thickens a bit – which is the secret here. Once reduced, the remaining ingredients of pasta, vegetables,ย  some reserved pasta water, Parmesan cheese, pepper and nutmeg are added.

You can pair it with any pasta and/or vegetable of your choice because in my book, alfredo sauce makes things taste better. In this case, I tossed the alfredo sauce with store bought spinach and cheese tortellini, peas and some ham.

Tortellini Alfredo Recipe

recipe adapted from Cook’s Illustrated

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Tortellini Alfredo Recipe Ingredients

  • 1 1/2 cups heavy cream
  • 2 tablespoons unsalted butter
  • Salt
  • 1/4 teaspoon ground black pepper
  • 9 ounces fresh tortellini (homemade or storebought)
  • 1 1/2 ounces Parmigiano-Reggiano, grated (about 3/4 cup)
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup frozen peas, slightly thawed
  • 1/4 cup chopped cooked ham

Tortellini Alfredo Recipe Instructions (version 1)

  1. Bring 1 cup of the heavy cream and the butter to a simmer in a 3- to 4-quart saucepan over medium heat, reduce the heat to low and simmer gently until the mixture reduces to 2/3 cup, 12 to 15 minutes.
  2. Off the heat, stir in the remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.
  3. While the cream reduces, bring 4 1/2 quarts water to a rolling boil, covered, in a large stockpot or Dutch oven.
  4. Using a ladle or heatproof measuring cup, scoop about 1/2 cup boiling water into each serving bowl set the bowls aside to warm.
  5. Add 1 tablespoon salt and the pasta to the pot of boiling water, cook the pasta until just shy of al dente.
  6. Meanwhile, return the cream mixture to a simmer over medium-high heat, reduce the heat to low and add the pasta, Parmesan, nutmeg, peas and ham to the cream mixture.
  7. Cook over low heat, tossing the pasta with tongs to combine, until the cheese is melted, the sauce coats the pasta, and the pasta is just al dente, 1 to 2 minutes.
  8. Working quickly, empty the serving bowls of the water, divide the pasta among the bowls, tossing the pasta to coat well with sauce.
  9. Serve immediately

Tortellini Alfredo Recipe Instructions Instant Pot (version 2)

  1. Plug in the IP with insert set in place.
  2. Add water, salt and tortellini pasta to the IP.
  3. Secure the lid of the IP and ensure the valve is set to SEALING.
  4. Press MANUAL and adjust the time to 3 minutes on HIGH pressure.
  5. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
  6. Once at pressure, the display will reflect 3 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
  7. When the IP beeps after pressure cooking for 3 minutes,ย urn the setting on top of your IP to VENTING. Doing so allows the IP toย quicklyย release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam.
  8. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
  9. Open up your IP when the pin has dropped (allow a few minutes for this to happen).
  10. Press SAUTE and add heavy cream, butter,ย Parmigiano-Reggiano, pepper and nutmeg; bring to a boil to thicken the sauce. Add the peas and bacon; cooking until warmed through, serve immediately.

Ethnic: Italian, Pasta

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Comments

  1. Anonymous says

    January 6, 2011 at 2:45 am

    This looks so good! I think I'll try it out for Friday night (that's pasta night in our house)!

    Reply
  2. Christina says

    January 6, 2011 at 2:45 am

    What a great idea using ham instead of bacon or panchetta!

    Reply
  3. dining room tables says

    January 6, 2011 at 3:17 pm

    This is something so interesting! I would love to try this one. Really looks good!

    Reply
  4. Unknown says

    January 7, 2011 at 3:04 pm

    YUM! And congrats on the Top 9. Love your blog ๐Ÿ™‚ New Follower

    Reply
  5. Kate @ Diethood.com says

    January 7, 2011 at 3:04 pm

    That looks so good! Congrats on Top 9!!!

    Reply
  6. Mina @ Angellove's Cooking says

    January 7, 2011 at 4:40 pm

    I love these Tortellini!!! And congrats on top 9!

    Reply
  7. Charmaine says

    January 7, 2011 at 8:31 pm

    Thanks for giving me a recipe to use tonight. Leftover ham in the freezer from Thanksgiving will be perfect!

    Reply
  8. Sarah @ Taste My Plate says

    January 9, 2011 at 1:19 am

    This is a great looking dish! yum!!

    Reply
  9. Unknown says

    March 31, 2011 at 1:46 am

    I've made alfredo sauce from scratch many, many times.. but I REALLY like this recipe! I tried it a week ago and loved it. I'm making it again tonight! ๐Ÿ™‚

    The two things that made it better were: a.) the longer simmering time for the sauce, which allows it to thicken up quite nicely; and b.) the NUTMEG. I never would have considered nutmeg, but it adds the perfect touch.

    Thanks so much for this recipe, and best of luck to you and your restaurant! ๐Ÿ™‚

    Reply
  10. Kath says

    June 3, 2011 at 7:49 pm

    this look so yummy. I will have to try it. thanks for the idea!

    kathryn
    http://www.thedragonsfairytail.blogspot.com
    http://www.thebusybeefamileee.blogspot.com
    twitter:kathblogger

    Reply
  11. Anonymous says

    September 28, 2011 at 6:35 am

    how many people can this feed…?

    Reply
  12. What's Cookin Chicago says

    September 28, 2011 at 6:38 am

    Anonymous – this serves 4 to 6 as a first course.

    Reply
  13. Karm says

    October 19, 2011 at 2:07 pm

    Made this last night…pure comfort food! We have a new family favorite!

    Reply
  14. Anonymous says

    December 4, 2011 at 4:34 pm

    What do I do with the 1/4 cup of water I've reserved?

    Reply
  15. What's Cookin Chicago says

    December 4, 2011 at 4:38 pm

    Anonymous – Thank you! I realized that I didn't use the reserved water so I updated the recipe to reflect that. The sauce was enough to coat the pasta and the additional water wasn't necessary. Thanks for asking!

    Reply
  16. Sara says

    December 15, 2011 at 2:00 am

    Oooh, yum, this looks so delicious! I adore tortellini but I usually put it in soup…this is a great new way to make it! ๐Ÿ™‚

    Reply
  17. Anonymous says

    April 9, 2012 at 12:05 am

    Where can you buy this cheese

    Reply
  18. What's Cookin Chicago says

    April 9, 2012 at 12:09 am

    Anonymous – you can get Parmigiano-Reggiano cheese in the deli or specialty cheese section of most supermarkets. Hope this helps!

    Reply
  19. Mahmudul Hasan says

    January 27, 2013 at 4:20 am

    That's such a great recipe indeed.lovely dish.Nice recipe.
    Tortellini recipes

    Reply
  20. Anonymous says

    January 6, 2014 at 2:18 am

    Great recipe! I used chicken instead of the ham & whole wheat tortellini.

    Reply
  21. Anonymous says

    August 28, 2015 at 4:13 am

    This looks so delicious. But I will make it low calorie to not feel guilty. ๐Ÿ˜Š๐ŸŒน๐Ÿ’—

    Reply
  22. sweet dessert says

    February 24, 2022 at 11:46 am

    Its looks so great….๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹

    Reply

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