Press SAUTE on the Instant Pot, and when it reads hot, add the olive oil and kielbasa slices
Cook for 5 minutes, stirring frequently, until lightly browned
Hit CANCEl, and add enough water to deglaze the pot and scrape up any browned bits with a spatula
Add the tortellini over the kielbasa, then add the garlic powder, onions and smoked paprika
Pour the water around the sides and over the pasta, then cover with lid, and turn valve to sealing position
Hit PRESSURE COOK for 2 minutes, and do a quick release when 2 minutes are up
When pin drops, open lid, and stir in the frozen peas. Then stir in heavy cream and mustard, and gradually stir in cheddar cheese, one cup at a time
Serve immediately. Cheese sauce will thicken as it sits.
Recipe was made in both 6 quart and 8-quart Instant Pot electric pressure cooker using 1 large family size20-ounce package of refrigerated Buitoni three cheese tortellini. Using a smaller size will cause pasta to be runny.