Cheese Tortellini Soup in the Pressure Cooker

This recipe is from my friend Tawna Fuller.  She does it in the crockpot. I converted it to just be made on the stovetop (because I never think far enough ahead to do anything in the crockpot), and recently I had great success making it in my Instant Pot. 

Cheese Tortellini Soup

1 lb. hamburger (or sausage)
1 onion
1-3 garlic cloves
6 cups beef broth
1 (28 oz.) can tomatoes, stewed or diced (or 1 quart bottled tomatoes, blended)
1 can tomato sauce
1 cup chopped carrots
1 cup sliced mushrooms
2 cups cubed zucchini
1 cup chopped green pepper
2 tsp. sugar
1/4 c parsley
1 (19 oz, about 4.5 cups) bag frozen cheese tortellini
*Fresh grated parmesan for garnish (optional)

Set the instant pot to sauté.  Brown the hamburger with the onion and the garlic cloves.  Drain the grease.  Cancel the sauté setting.  Add all the other ingredients into the Instant Pot EXCEPT the tortellini and the fresh parmesan.  Set pressure on high for 5 minutes and seal it up.  It will take a long time to come to pressure!  In the meantime, cook the tortellini according to package directions.  When the timer goes off, do a quick pressure release.  Add the cooked tortellini just before serving.  Sprinkle with parmesan.

Note: I have also added the frozen tortellini to the hot cooked soup (after it has de-pressurized) and changed the setting to boil to cook the tortellini for three minutes.  This will save a pan to have to clean up. 
**I hate mushrooms, therefore I have never used them in this soup! But I left them in the recipe because I am sure there are plenty of people (like my husband) who would love them.