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A white bowl with tortellini in broth on a reddish-brown wood background

Pressure Cooker Tortellini en Brodo


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  • Author: Mike Vrobel
  • Total Time: 2 hours 10 minutes
  • Yield: 10 cups of soup 1x

Description

Pressure Cooker Tortellini en Brodo. Quick, clear broth from your pressure cooker makes a great base for tortellini soup. 

Adapted from Tortellini en Brodo, Fine Cooking Magazine


Ingredients

Scale
  • 1 pound chicken wings
  • 1 pound oxtail (or beef shank)
  • 1 large onion, peeled and halved
  • 1 large carrot, peeled and halved
  • 1 stalk of celery, halved
  • 1 parmesan rind (optional)
  • 8 cups of water
  • 2 teaspoons fine sea salt
  • 8 ounces ground chuck (80% lean ground beef)
  • 12 ounces tortellini (frozen, fresh, or dried)
  • freshly grated parmesan cheese

Instructions

  1. Pressure cook the brodo for 60 minutes at high pressure with a Natural Pressure Release: Put the chicken wings, oxtail, onion, carrot, celery, and parmesan rind in the pressure cooker pot. Pour in the 8 cups of water, stir in the 2 teaspoons of salt, and float the ground chuck on top. Lock the lid. Pressure cook on high pressure for 60 minutes in an electric pressure cooker ("manual" or "pressure cook" mode in an Instant Pot), or for 45 minutes in a stovetop PC. Let the pressure come down naturally, about 40 minutes more. (If you're in a hurry, let the pressure come down naturally for 15 minutes, then quick release any remaining pressure.) Remove as much of the solids from the pot as possible using a slotted spoon, then strain the broth through a fine mesh strainer.
  2. Cook the tortellini: Wipe the inside of the pressure cooker pot clean. Pour the broth back into the pressure cooker pot and bring to a simmer over high heat ("Sauté mode adjusted to high in an Instant Pot.) Add the tortellini and cook according to package instructions. Ladle into bowls and serve, sprinkling the grated parmesan cheese on top at the table.

Notes

  • No pressure cooker? No worries – but make sure you have some time. On the stovetop, do step 1 in a large pot. Bring the broth to a simmer, then move the pot to a preheated 200°F oven and bake for four to six hours, uncovered. Remove from the oven, strain the broth, then pour the broth back into the pot and move to the stovetop to cook the tortellini. Or, do step 1 in a slow cooker – put everything in the crock, and cook on low for 8 to 10 hours. Strain the broth, then put it in a pot on the stove to cook the tortellini.
  • Make ahead: The broth will come out clearer if you make the broth the day before, refrigerate the broth overnight, and skim off the layer of fat that congeals on the surface. Bring the stock back to a boil before starting step 2.
  • Extra finesse: If you want the clearest broth, combine making the stock ahead with blanching the chicken wings and oxtail. Put the wings and oxtail in a medium pot, barely cover them with cold water, and bring to a boil over high heat. Immediately drain the meat, rinse with cold water to remove any attached scum, and then continue with step 1. Then, use the “make ahead” option to skim the fat from the top of the broth.

Tools

  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Italian