Turn on the instant pot on saute normal mode. Once hot, add oil, garlic, onion, and celery. Saute for a minute. Add carrots and bell peppers. Saute for a few seconds.
Add tortellini, seasonings, and vegetable stock. Scrape the bottom to make sure nothing is stuck. Now add bay leaf and thyme strings.
Secure Instant Pot lid, vent valve is set to “sealing”. Cancel the saute function, and put on pressure cook or manual then set the timer to 2 minutes.
Once done, let the pressure release naturally for 10 minutes and let out the remaining pressure by a quick release. Open the lid and take out the bay leaf and thyme string.
Now add spinach, broccoli, and heavy cream. Give the soup a good stir and heat for about 1 minute on saute mode.