Turn the Instant Pot on to sauté mode. Add the butter to the pot. When the butter begins to melt add the onion, carrots, and celery. Sauté until the onion begins to soften. Season with salt and add in the garlic and stir to combine.

Turn off the instant pot and allow the pot to cool down a bit. Add the flour and stir briskly for just 30 seconds. Just until the flour is combined with the butter. Be careful so the flour will not stick at the bottom of the pot or you could get a BURN notification. Immediately pour the water and deglaze the pot scraping the sides & the bottom of the pot with the help of your spatula. This will help loosen any stuck food particles and prevent the BURN error.

Add in the Better Than Bouillon, thyme, oregano, pepper, tortellini, and corn. Give everything a stir. Stir to combine. Set to pressure cook on HIGH for 1 min. Once, the cooking cycle is over, allow 5 minutes for a natural pressure release and than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Remove the lid.

Now, add the cream, mix well. Cook on sauté mode to thicken. Turn off sauté mode. Add the cheddar and parmesan cheese. Stir well until the cheeses completely melts to form the creamy soup base. Add in the turkey or chicken and allow to warm through. Serves 6.