Crockpot Meatball Tortellini (Buffalo Ranch)

Frozen meatballs and cheese tortellini in a buffalo-ranch cream sauce. The batch in the photo was made in the Instant Pot — instructions for both pots are below.

Serves 6. Crockpot: 3–4 hours on HIGH or 6–8 hours on LOW. Instant Pot: about 25 minutes.

Ingredients

• 2 pounds home style meatballs
• 1 pound cheese tortellini
• 2 cans cream of chicken soup
• 2 cans water (use the soup cans)
• 2 packs ranch seasoning
• Wing sauce, to taste
• 1 block cream cheese

Crockpot Steps

1. Meatballs in. Start by adding the meatballs to the pot.
2. Tortellini in. Add the cheese tortellini to the pot.
3. Soup and water. Pour in the cream of chicken soup and two cans of water.
4. Ranch and wing sauce. Add the two packs of ranch seasoning and wing sauce to the pot.
5. Mix. Mix all the ingredients together.
6. Cream cheese on top. Place a block of cream cheese on top.
7. Cook. Cover the pot and cook on high for 3–4 hours or low for 6–8 hours.
8. Stir it in. Stir the cream cheese into the mixture after about half an hour.

Instant Pot Version

1. Load it the same way. Meatballs and tortellini in the pot, then the soup, two cans of water, ranch seasoning, and wing sauce. Stir it together and set the cream cheese block on top, unstirred.
2. Pressure cook. Seal the lid. Cook on High Pressure for 4 minutes, then quick release.
3. Finish. Stir the cream cheese through until the sauce is smooth and creamy. Let it sit 5 minutes — it thickens up as it stands.