Skip to Content

Instant Pot Ravioli

Sharing is caring!

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

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks 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 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…

frozen ravioli in instant pit

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 🙂

instant pot ravioli in a teal bowl

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:

Print Pin
5 from 2 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
Cook Time 3 minutes
time to rise to pressure 15 minutes
Total Time 23 minutes
Servings 6 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 Tbsp basil
  • 1 tsp oregano
  • ½ tsp 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.

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
Subscribe to my YouTubeSubscribe to my YouTube Channel for full length recipe videos. Click the bell icon to be notified when I upload a new video.
Tried this recipe? Share on InstagramMention @Myforkinglife or tag #myforkinglife!
Instant Pot Course for Beginners?Check out Be the Boss of Your Instant Pot Video Course !
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.

Previous
Southern Candied Sweet Potatoes
Next
Homemade Cranberry Lemonade

Sharing is caring!

Recipe Rating




Gary

Saturday 11th of July 2020

I made this one this afternoon! It's definitely a keeper! I used meat ravioli instead of cheese ones and omitted the added cheese, but I love it and will recommend this one to anyone who I think would like it! I know I do! Thanks a million for this and the other recipes of yours that I'm sure I'll enjoy as much in the future!

Tanya

Sunday 12th of July 2020

Thank you Gary! I love how you mixed it up and made it your own. Meat ravioli sounds delicious :)

Amber

Tuesday 7th of July 2020

Way to easy.... which is a good thing. Keep the goodies coming

Tanya

Tuesday 7th of July 2020

lol, so easy right? So glad you liked the recipe :)

Cheryl

Friday 5th of June 2020

This looks delicious! Pinned it! Thank you so much!

Christine

Friday 15th of November 2019

What do I do with the cream though?

Tanya

Friday 15th of November 2019

My apologies, you don’t need the cream. I’ve made it with and without (added it after pressure cooking) and discovered it didn’t make much a difference, so I omitted it from the final recipe. I’ve updated the recipe card.

Shirley

Thursday 14th of November 2019

Is there anyway you could reduce the liquidity of the dish, but not get a burn notice?

Tanya

Thursday 14th of November 2019

Maybe. The 1 cup minimum is recommended by Instant Pot and some newer machines are more sensitive and may give off a burn notice if you go less than 1 cup of liquid. I can get away with less than 1 cup of liquid in some of my older Instant Pots. I wouldn’t go less than 1/2 cup. Also, this dish thickens up quite a bit once cooled and even more when it’s refrigerated and reheated.