- Sauté Aromatics:
Set Instant Pot to “Sauté” mode. Heat olive oil, then add diced onion and garlic. Cook until onion is soft and translucent. - Add Vegetables:
Add sliced carrots, celery, and zucchini. Sauté for a few minutes until they begin to soften. - Season:
Stir in thyme, oregano, basil, rosemary, and red pepper flakes (optional). Season with salt and pepper. - Add Tomatoes and Broth:
Pour in vegetable broth and diced tomatoes with their liquid. Stir well to combine. - Pressure Cook:
Secure the Instant Pot lid and set the valve to “Sealing.” Select “Pressure Cook” or “Manual” for 5 minutes. - Quick Release:
When the cooking time is up, quick-release the pressure. Carefully remove the lid. - Cook Tortellini:
Turn the Instant Pot back to “Sauté” mode. Add vegan tortellini and coconut milk. Let the soup simmer until the tortellini is cooked, following package instructions. - Adjust Seasoning:
Taste the soup and adjust seasoning with more salt and pepper if needed. - Serve:
Ladle into bowls and garnish with fresh spinach and vegan Parmesan cheese if desired. Serve hot and enjoy!
Nutrition (per serving – makes 6 servings):
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