Servings: Makes 4 servings | Total time: 1 hour

2 tbsp. olive oil, 2 tbsp. olive oil,
1 lb. beef stew meat, 1 lb. beef stew meat,
1 medium onion cut into 1/2-inch wedges, 1 medium onion cut into ½-inch wedges,
2 cups chopped medium carrots, 2 cups chopped medium carrots,
1 tsp. dried basil, 1 tsp. dried basil,
1/2 tsp. garlic powder, ½ tsp. garlic powder,
1/2 tsp. ground black pepper, ½ tsp. ground black pepper,
1 14.5-oz. can diced tomatoes & \ 1 14.5-oz. can diced tomatoes & \
1 32-oz. carton beef broth, 1 32-oz. carton beef broth,
1 9-oz. pkg. refrigerated cheese tortellini 1 9-oz. pkg. refrigerated cheese tortellini
1/2 5-oz. pkg. fresh spinach, ½ 5-oz. pkg. fresh spinach,
salt & pepper to taste salt & pepper to taste

Using a 6-qt. electric pressure cooker, select Sauté; add oil, beef & onion. Sauté 5 minutes until beef is browned. Add remaining ingredients except tortellini & spinach. Cover, lock lid & position steam valve to seal. Select Pressure Cook on High for 20 minutes.
Allow pressure to release naturally for 10 minutes then carefully turn steam valve to vent to quick release. Add tortellini & spinach. Select Sauté & cook for 5 to 10 minutes until pasta is cooked through. Season with salt & pepper.