In the inner pot, combine the water, chicken stock tortellini, peas, diced ham, olive oil, garlic, and Italian seasoning. Stir and make sure that the pasta is completely submerged in the liquid. Pour more water over the pasta if you need more for the pasta to be submerged.
Secure the lid and pressure cook on high pressure for 5 minutes, then quick- release the pressure and remove the lid. Press cancel to stop additional cooking.
Stir in Mozzarella and parmesan cheeses while the pasta is still piping hot. Add milk or heavy cream and stir in last.
Serve while the pasta is still warm