Instructions

• Cook the tortellini in your pressure cooker following the package instructions. Keep an eye for that valve hiss—it means your cooker’s working right.
• Once cooking finishes, perform a slow release of the steam. This helps keep the tortellini tender but not mushy.
• Drain the tortellini and rinse it under cold water to stop it from cooking further and keep its nice texture.
• In a large bowl, toss together the cooked tortellini, fresh mozzarella pearls, and halved grape tomatoes. You’ll wanna be gentle so the cheese doesn’t squish too much.
• Add your thinly sliced basil to keep that herbal freshness shining through each bite.
• Pour in the olive oil, red wine vinegar, and sprinkle the Italian seasoning over everything. The oil helps coat the pasta while the vinegar adds zing.
• Stir in the minced garlic and season with salt and pepper. Taste as you go so you get it just right.
• Finish off by drizzling the balsamic glaze on top and garnish with a few more basil leaves to impress anyone lucky enough to dig in.