Add the garlic and onion, then sauté for a few minutes until aromatic and soft. Add the Italian seasoning to taste.
Add about ½ cup of the chicken broth, then scrape the bottom of the pot to get the browned bits. Stir everything until well blended.
Press the “Cancel” button on the Instant Pot, then add the canned tomatoes, the rest of the chicken broth, and frozen tortellini. Stir again until well incorporated.
Press the “Pressure Cook” button and cook everything on a high setting for about a minute. Let the pressure release for 3 minutes.
Press the “Sauté” button again, then add the baby spinach and cook for a few minutes until just wilted. Stir in the Parmesan cheese.
Add ¾ cup of whipping cream and stir until well blended.
Top each serving with freshly chopped basil, red pepper flakes, and more Parmesan cheese. Enjoy!
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