Prep vegetables.

Pat meat dry. Add salt and pepper to both sides of the beef.

Take a 6 or 8 Quart electric pressure cooker (like an Instant Pot or Ninja Foodi). Select Saute, add 1 Tablespoon of olive oil. Add half of the beef and cook for 5 minutes until seared and browned.

Remove the beef and add oil again. Cooking the rest of the beef in the same way. Remove the beef.

Add onions and cook for 2 minutes. Add garlic and cook for 60 seconds. Add carrots and cook for another minute. Add beef back into the pressure cooker. Then, add diced tomatoes, beef broth, 3 cups water (making sure that the liquid stays below the max level), 1 teaspoon salt, 1/2 teaspoon black pepper, dried basil and garlic powder. Stir until ingredients are combined.

Add pressure cooker lid and position steam valve to seal. Turn lid to lock and select Pressure Cook. Choose high and set timer for 20 minutes.

Allow pressure cooker to come to pressure (about 15 to 18 minutes). Once the timer goes off, allow the pressure to manually release for 10 minutes. Then, turn the steam valve to release. Once that’s finished, remove the lid carefully.

Select Saute and add the tortellini to the soup and cook for 8 to 10 minutes, stirring occasionally. In the last couple of minutes of cooking, add the baby spinach and mix. Season with salt and pepper to taste.

Serve topped with parsley and Parmesan cheese.