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Instant Pot Quick and Easy Tortellini Alfredo

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If you ever make it out to Garden City, Long Island, New York I highly recommend you stop at Vincent’s Clam Bar. It is one of our favorite restaurants and probably the best Italian food you will ever have outside of Italy. We go there way too often and my son’s all time favorite dish is Vincent’s Tortellini Alfredo. If he could eat it every day he probably would. So it was my mission to find a way to convert this family favorite restaurant dish, in to a family favorite weeknight Instant Pot dish. After a few tries I realized the simpler the better.

This Instant Pot Tortellini Alfredo is almost as good as Vincent’s for sure. Not only does it taste fabulous, but it is super quick, only has a few ingredients, and its all done in the Instant Pot!

Instant Pot Quick and Easy Tortellini Alfredo

Recipe by Lana Horruitiner Perez based on Vincent’s Clam Bar Tortellini Alfredo

  • 1 1/4 cup Water
  • 1 tsp Chicken Flavored Better Than Bouillon (you can use 1 1/4 cup Chicken Stock instead of the Water and Bouillon)
  • 1 cup Heavy Cream
  • 1/2 tsp Garlic Powder or Dried Crushed Garlic
  • Salt and Pepper
  • 12 – 16 oz bag Frozen Tortellini (make sure it is a good quality, the one I use in this recipe I had on hand but I don’t recommend this brand. Use a brand you like.)
  • 1 cup freshly grated/fine shredded Parmigiano/Reggiano or Parmesan Cheese

Pour 1 1/4 cups Water into the Instant Pot. Add 1 tsp Chicken Flavored Better than Bouillon, 1/2 tsp Garlic Powder, and Salt and Pepper. Whisk together.

Add 1 cup Heavy Cream. Whisk.

Add the Frozen Tortellini and make sure it is submerged.


Lock the Instant Pot Lid into place and make sure the valve is set to the “SEALED” position. Pressure Cook for 3 mins on High. Allow to Natural Pressure Release for 5 mins then do a Controlled Quick Release until the rest of the pressure is released (this is when you turn the valve a little at a time to release the pressure in small amounts).

Remove the lid and press the “SAUTE” button and adjust to “MORE”. Saute on high for 5 mins to allow some extra liquid to evaporate out. After 5 mins turn off and wait until the sauce stops boiling.

Stir in 1 cup fresh shredded/grated Parmesan or Parmigiano/Reggiano.

Let it sit for 5 mins to set. (The sauce will thicken as it sits and cools.)
Serve. Buen Provecho!


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N West

Is this the BEST or what….I’ve always always wanted to learn how to make this since I first tried it in a restaurant before going to a BroadWay Play with my sister as a B’day present…why I haven’t looked into it..I don’t know..but timing is perfect….as are each and Every thing you post… Thank you so much Lana…. and so nice to see you here again…friend 🙂 !! ~cheers~ Smile Big… 🙂

N West

Lana…You’re in NY? oh my goodness…I would have come out to Vincent’s Clam Bar with my cousins & had you come as our guest(you, Cousin has place out in South Hampton she goes to every weekend and LOVES going to new places..and to think you are within a few hrs! but…I’m packing as fast as ever as I’m due to move to MN to be near brother, wife his two girls and one has little girl 6 yrs old… Well…I’m smiling at the warmth of feeling you were near by….even if just for this moment… It felt like… Read more »

N West

HI again…just a little clarification… I didn’t get to go to lots of restaurants…those I went to usually someone I worked with at New York Magazine at the time knew of restaurant and owner & took me along….I was young young gal right out of college…first job…I was really a secretary for three men in advertising but as it turned out..two others working at the magazine knew my father(who worked at TIME LIFE Mag)and one was his small small world…so I didn’t go out much to restaurants…more like on place we all went to every day…we all knew each… Read more »