Start by pressing SAUTE button on instant pot. Use NORMAL setting. When it reaches hot, add olive oil. Next, add ground sausage, breaking into crumbles and cooking until lightly browned.

While still on SAUTE mode, add diced onion, garlic, carrots, celery, garlic and seasonings to sausage. Stir them around and cook until onions turn translucent and vegetables soften, about 3-5 minutes.

If there are any brown spots, use water or a little broth to de-glaze the pot as you scrape the bottom. Make sure to press cancel when you’re done.

Add broth, tomato sauce and diced tomatoes to instant pot. Turn valve to SEALING position and select PRESSURE COOK/MANUAL setting. Set pressure cooker to high and timer to 5 minutes. It will take 10-15 minutes for the pressure cooker to reach high and warm up.

Let pot naturally release for 3-5 minutes, and then manually do quick release of remaining pressure and remove the lid. Press CANCEL.

With liquid in there, set pot back to SAUTE setting. Add in tortellini to pot. Stir and cook on high for 3-5 minutes or until tortellini are cooked. 

Add in milk (or cream) and cream cheese and continue to stir over low heat. Stir in spinach and mix, until it wilts.

Turn setting to CANCEL to turn instant pot off. Let soup sit for 1-2 minutes for flavors to set.

Add parmesan or shredded cheese and fresh basil on top and serve.