It happens every year: As soon as outdoor temps begin to drop, our appetite for comfort food goes through the roof! But these busy fall nights don’t always leave much time for slow-simmering stovetop meals, which means we might grab something less healthy on the way home from work or a soccer game. That’s why we love our Instant Pot! On chilly evenings like these, we can enjoy the nourishing meals we’re craving—like this awesome Salmon Tortellini Soup—in less than a half-hour!
Coupled with some smart shopping and strategic freezer management, the Instant Pot can be a Seafoodie’s best friend. This convenient, all-in-one pressure cooker is a total game-changer because it eliminates some time-consuming cooking steps. For one thing, there’s no thawing required: The main ingredients in this recipe—salmon, tortellini and veggies—can go into the pot straight from the freezer! Beyond that, all you need are a few kitchen staples and 10 minutes of cooking time for this delicious, family-friendly dish.
Salmon is one of our weeknight go-tos because it’s so satisfying, easy to prepare and packed with nutrients like essential omega-3s. Pair it with stuffed pasta and mixed veggies, and you have a hearty meal that everyone—little Seafoodies included!—will devour. Bon appétit!
Instant Pot Salmon and Tortellini Soup
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
- 2/3 cup onion, diced
- 2 cloves garlic, minced
- 1 to 2 strips bacon, diced
- 12 to 16 ounces frozen boneless salmon
- 1 (10-ounce) package frozen mixed vegetables
- 10 ounces frozen tortellini
- 1 quart chicken or vegetable broth
- 1 teaspoon paprika
- 1 teaspoon Old Bay seasoning (optional)
- 2 to 3 handfuls fresh baby spinach
- Set the Instant Pot to sauté and add chopped bacon, onions and garlic to the pot. Sauté for 3 minutes, stirring constantly.
- Switch Instant Pot off. Add frozen salmon (cut into 3 or 4 pieces if not already portioned), frozen vegetables, frozen tortellini, broth and seasonings to the pot and stir.
- Cover and use the manual (or pressure cook) button to set timer for 6 minutes. Use quick release once finished, flake salmon into chunks with a fork and stir in fresh baby spinach.