Published: Oct 9, 2019 · Modified: Feb 7, 2024 by Tanya · This post may contain affiliate links · 26 Comments

Instant Pot Ravioli

Name: Instant Pot Ravioli
Prep time: 5 min
Cook time: 3 min
Total time: 23 min
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

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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.

Finished instant pot ravioli in the instant pot insert

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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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.

red spatula in instant pot stirring italian sausage and beef broth

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

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

ingredients with ravioli, tomatoes, and seasoning in layers inside the instant pot

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.

all ingredients inside the instant pot, cheese and spinach on top

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

Cook Time 3

time to rise to pressure 15

Total Time 23

Servings people

Calories 836kcal

Author Tanya

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

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.