Briana Milner If you are looking for a quick and easy meal for your family, or you have company coming for dinner, but it’s been “one of those days” Tortellini Carbonara could be the answer for you! Try this Instant Pot Tortellini Carbonara!
This recipe is a one-pot meal, cooked completely in the instant pot and is ready in 30 minutes! We have a picky eater in our family and she loves this dish! Complete the meal with a green salad and dinner rolls or garlic bread!
Tortellini is a ring-shaped pasta originally from Italy, and traditionally it is stuffed with a meat mixture, cheese or spices. Our family favorite is the pesto tortellini but there are many other varieties you may want to try. The tortellini is combined with bacon in a flavorful sauce that makes it “excellente”!
Dried tortellini – It doesn’t have to be dried tortellini. If you prefer fresh from the grocery store, or making your own, do it! Just make sure to skip steps 1 – 4, and set aside. There are so many different variations of tortellini that is stuffed with something – 4 cheese, pesto, etc! You can choose which ever your family would prefer! My family prefers pesto.
Bacon, diced – You can cook it before hand, but I prefer to cook in the Instant Pot because it is then a 1 pot meal, and your dish will taste even more like bacon as you continue to cook after removing the bacon from the inner pot.
Large eggs – Medium eggs are fine, but use 5 medium instead of 4 large.
Freshly grated Parmesan cheese – Fresh parmesan cheese is much more flavorful, but you don’t have fresh, that’s ok. You can use this too!
Minced garlic – Jars of minced garlic are a life saver because we use so much garlic. You can absolutely use fresh garlic cloves from your grocery store. I suggest this garlic press.
Fresh parsley, chopped optional garnish
Fresh basil, chopped optional garnish
Salt and black pepper to taste
Add your pasta to the inner liner of your instant pot. Put the lid on your instant pot and seal closed. Close your sealing valve by pushing it away from you. Set your Instant pot to high pressure for 5 Minutes. Pasta should be cooked al dente.
Once it has finished cooking, do a quick release the pressure by opening the valve. Remove the pasta from your instant pot and save the water. Set your pasta aside as well as 1 cup of pasta water in a separate bowl.
Turn your instant pot on to sauté mode. Once your instant pot is hot, add in your bacon. Cook until crispy. Add the garlic and cook for 1 minute.
Once cooked, remove your bacon and garlic and set aside. Keep the bacon grease in your instant pot liner. Make sure instant pot is off.
Add the pasta back in. Mix with the bacon.
Whisk your eggs and add the parmesan. Add a splash of pasta water to thin it out. While gently stirring the pasta, pour in the sauce slowly to not shot the egg mixture. To thin the sauce, even more, add more pasta water to your liking. Serve topped with green onion or basil.
More:
What is al dente?
It is where your pasta is cooked but still slightly firm. If you cook your pasta completely in the middle of a recipe, it will finish soggy and overcooked. Don’t
Want more protein?
Use chicken in this dish! However, if you don’t have bacon, sliced or diced chicken breast can be used in its place!
Prefer vegetarian?
Replace bacon with sun-dried tomatoes, asparagus or broccoli.
Leftovers?
IF there are any leftovers (our family wouldn’t know – haha!), let the pasta cool down, and then store it in an airtight container in the refrigerator for up to four (4) days. It can be reheated over low heat on the stove. If reheating it in the microwave, put the pasta in a microwave-safe container and use wax paper to cover it. Here are my favorite food storage containers for this recipe! I suggest glass material.
Supplies:
Here is the Instant Pot I use!
LavenderandLemonKitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
If you like this recipe, you should try our Instant Pot Lasagna!
Instant Pot Tortellini Carbonara
Equipment
- Instant Pot 6 qt.
Ingredients
- 16 oz bag of dried pesto tortellini or fresh if preferred
- 8 slices bacon cooked, diced
- 4 large eggs
- 1 cup fresh Parmesan cheese grated
- 4 tablespoons garlic minced
- 2 Tbsp fresh parsley chopped, optional garnish
- 2 Tbsp fresh basil chopped, optional garnish
- salt and black pepper to taste
Instructions
- Add your pasta to the inner liner of your instant pot. Put the lid on your instant pot and seal closed. Close your sealing valve by pushing away from you.
- Set your Instant pot to high pressure for 5 Minutes. Pasta should be cooked Al dente.
- Once it has finished cooking, do a quick release the pressure by opening the valve
- Remove the pasta from your instant pot and save the water. Set your pasta aside as well as 1 cup of pasta water in a separate bowl.
- Turn your instant pot on to sauté mode. Once your instant pot is hot, add in your bacon. Cook until crispy. Add the garlic and cook for 1 minute. Once cooked, remove your bacon and garlic and set aside. Keep the bacon grease in your instant pot liner. Make sure instant pot is off.
- Add the pasta back in. Mix with the bacon.
- Whisk your eggs and add the parmesan. Add a splash of pasta water to thin it out.
- While gently stirring the pasta, pour in the sauce slowly with the egg mixture. To thin the sauce even more, add more pasta water to liking.
- Serve topped with green onion or basil.
[…] If you like this 5 Layer Lasagna, then you will love this Instant Pot Tortellini Carbonara! […]