Instant Pot Ravioli

This Instant Pot Ravioli is a quick and easy weeknight dinner. It’s full of flavor, cheese, and broth and perfect for the pickiest of eaters. 

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As the days get colder, and my days get busier, there are more days when I need something warm, comforting, and so easy to make. This recipe is it. I struggled with what to name it, as it’s a slight mix between a soup or creamy pasta dish. Either way, it’s absolutely delicious and deserves to be made in your pot. 

I use Ground Italian Sausage in this recipe, like I do with my Sausage Lentil Soup, as it comes full with flavor already so I don’t need to chop an onion or mince garlic. All you need to do is sauté the sausage, add the ingredients, pressure cook, add in spinach and cheese and dinner is served.  Woo hoo!

How to make Instant Pot Ravioli

First, set your pressure cooker to high sauté. Once the display says “HOT,” add in Italian Sausage and brown it by stirring it sausage. Make sure to either use a wooden spoon or a rubber spatula that can stand up to high heat. I use this one.

Once your sausage is brown, add in beef broth and deglaze the bottom of the pot by removing any stuck-on bits. It’s always important to deglaze the pot before pressure cooking. 

Turn off the Pressure Cooker and add the following in layers: frozen ravioli…

a can of tomatoes, basil, oregano, garlic powder, salt and pepper. 

Cover and cook on high pressure for 3-4 minutes. 3 Minutes if you prefer a firmer ravioli, 4 if you like it softer. 

It’ll take about 15 minutes for your machine to reach pressure and your timer will start. Once your timer is complete, quick release the pressure. 

Open the lid and stir in your spinach and cheeses. 

Serve in a bowl and enjoy 🙂

And there you have it, a nourishing meal made in the Instant Pot in a jiffy. 

Notes on Instant Pot Ravioli

• This produces a good bit of liquid, hence why I struggled with whether I should call it a soup or pasta dish. Either way, it’s so darn tasty. 
• The liquid mixture will not cover the frozen ravioli. It will still cook and still be yummy.
• I have not used fresh ravioli with this recipe and cannot give adequate suggestions on substitutions for fresh. 
• This will thicken up in the refrigerator if left in the refrigerator overnight.

Looking for other easy Instant Pot Recipes? Try these out:

• Instant Pot Cajun Chicken Pasta
• Instant Pot Garlic Noodles (add small cut chicken to the recipe and vegetables for a full meal)
• Pressure Cooker Chicken Spaghetti
• Instant Pot Shrimp Paella

Watch this video tutorial and see how I make this ravioli from start to finish.

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5 from 10 votes

Instant Pot Ravioli

This Instant Pot Ravioli is a quick and easy pasta dish that your family love. The Italian Sausage adds so much flavor and the frozen ravioli cooks perfectly in the pressure cooker.

Course Main Course

Cuisine American

Keyword instant pot ravioli

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

time to rise to pressure 15 minutes minutes

Total Time 23 minutes minutes

Servings 6 people

Calories 836kcal

Author Tanya

Cook ModePrevent your screen from going dark

Ingredients

• 1 lb ground italian sausage
• ¾ cup beef broth
• 24 oz frozen ravioli
• 28 oz can diced tomato undrained
• 1 Tablespoon basil
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• 1 cup ricotta cheese
• 1 cup freshly grated parmesan
• 1 cup spinach chopped
• Salt and pepper to taste

Instructions

• Set your pressure cooker to high sauté. Once the display says “HOT,” brown your Italian sausage.
• Once your sausage is brown, add in beef broth and deglaze the bottom of the pot by removing any stuck-on bits.
• Turn off the Pressure Cooker and add the following in the following layers: frozen ravioli, can of tomatoes, basil, oregano, garlic powder, salt and pepper.
• Cover and cook on high pressure for 3-4 minutes. 3 Minutes if you prefer a firmer ravioli, 4 if you like it softer.
• It’ll take about 15 minutes for your machine to reach pressure and your timer will start. Once your timer is complete, quick release any remaining pressure.
• Open the lid and stir in your spinach, ricotta, and parmesan.

Suggested Tools

6 Qt Pressure Cooker

High Heat Silicone Spatula

Notes

• This produces a good bit of liquid, hence why I struggled with whether I should call it soup or pasta. Either way, it’s so darn tasty. 
• The liquid mixture will not cover the frozen ravioli. It will still cook and still be yummy. 
• I have not used fresh ravioli with this recipe. 
• This recipe was prepared in a 6qt Instant Pot Lux. 

Nutrition

Calories: 836kcal | Carbohydrates: 55g | Protein: 40g | Fat: 51g | Saturated Fat: 21g | Cholesterol: 165mg | Sodium: 1859mg | Potassium: 522mg | Fiber: 5g | Sugar: 6g | Vitamin A: 636IU | Vitamin C: 14mg | Calcium: 370mg | Iron: 14mg

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