Using a 6 or 8 qt instant pot, turn the pot to saute and add the beef. Cook until the beef is no longer pink, then press cancel, drain the beef and return it to the pot.
Add the water and using a wooden spoon be sure to scrape any bits of beef from the bottom of the pot.
Add the beef broth, diced tomatoes, tomato soup, Worcestershire sauce, onion flakes and carrots and stir to combine.
Add the tortellini and gently stir to make sure it is submerged.
Place the lid on the pot, turn the valve to seal and set on high pressure for one minute.
When the timer is complete, turn the valve to release the steam. When the pin drops, carefully remove the lid.
Taste and season with salt and pepper, if needed.
Serve topped with shredded parmesan cheese, if desired.
You will need at least a 6qt instant pot for this recipe.You can use any type of tortellini you like; cheese, beef, spinach & cheese, etc. You could also use ravioli.If using frozen pasta, add 2 minutes to the cook time.This soup can be kept warm in the pot for a few hours using the "keep warm" setting. It may thicken slightly as it sits and the tortellini absorbs more of the liquid. Time to pressure is approximate and will vary by pot.