Go Back
+ servings
Pressure Cooker Creamy Ham & Tortellini Soup two bowls of soup
Print Recipe
5 from 5 votes

Pressure Cooker Creamy Ham & Tortellini Soup

Pressure Cooker Creamy Ham & Tortellini Soup is a quick and easy 20 minute Instant Pot recipe using leftover ham, frozen vegetables and pasta.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Servings: 10
Author: Danielle Green


  • 3 Tbsp. butter
  • 1 large yellow onion diced
  • 1 Tbsp. Better Than Bouillon Chicken Base
  • 3/4 tsp. garlic salt
  • 1 Tbsp. chopped garlic
  • 8 c. chicken stock
  • 16 oz. Frozen Classic Mixed Vegetables
  • 19 oz. Frozen Cheese Tortellini
  • 1/2 tsp. crushed Rosemary
  • 4 c. diced ham
  • 1 1/2 c. heavy cream
  • 1/3 c. Parmesan


  • Turn your electric pressure cooker on to saute and add the butter.
  • Add the onion and garlic to the melted butter and saute for 3-4 minutes, or until the onions are translucent. Stir in the garlic salt and bouillon.
  • Add the remaining ingredients to the pot and cook on high pressure for 0 minutes. (Yes, that is zero minutes, which will bring the pot to pressure and then stop.)
  • Release the pressure as soon as it beeps and comes to pressure. Stir in the cream and Parmesan. Serve topped with crackers.