Instant Pot Ravioli with Tomato Sauce combines the rich flavors of ground Italian sausage, creamy tomato sauce, and cheesy ravioli, all made conveniently in your Instant Pot.
Pasta is one of my favorite types of dishes to make in the Instant Pot. Unlike the stovetop method that requires separate pots for boiling pasta and making sauces, the Instant Pot condenses multiple steps into one. This means you can sauté ingredients, simmer sauces, and cook the ravioli all within the same pot. It makes busy weeknights a lot easier.
You can also customize this recipe by using different types of ravioli or adding your favorite herbs and spices to the sauce. If you are looking for a meat-free option you can omit the sausage and change the chicken stock to vegetable. This recipe is very versatile!
Helpful Tips
- Avoid stirring the ravioli too vigorously after adding them to the pot to prevent breaking them.
- Grate Parmesan cheese just before adding it to the sauce for the best flavor.
- Add baby spinach after pressure cooking to prevent overcooking; residual heat will wilt the leaves.
- Use the chicken stock to deglaze the pot after sautéing to incorporate the flavorful browned bits from the bottom.
- If you want a thicker sauce, you can replace the canned tomatoes with tomato sauce or a jar of marinara sauce.
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Instant Pot Ravioli With Tomato Sauce
Ingredients
- 1 tablespoon cooking oil
- 1/2 pound ground Italian sausage
- 1/4 cup onion chopped
- 1 garlic clove minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 cup low sodium chicken stock warmed
- 10 ounce ravioli
- 1 cup diced tomatoes
- 1/2 cup Parmesan cheese freshly grated
- 2 cups baby spinach
Instructions
- Turn the Instant Pot on saute mode. Add the cooking oil to the pot. When it gets hot, add the onions. Saute for 3 minutes.
- Add the ground Italian sausage to the pot and break it up with a spatula while cooking. Saute until it’s cooked and browned, about 5 minutes.
- Add the garlic and cook for 30 seconds. Turn off saute mode.
- Add the seasoning and salt. Stir it into the sausage mixture.
- Stir in the chicken stock and deglaze the bottom of the pan.
- Layer the ravioli over the top in a single layer. Don’t stir.
- Add the diced tomatoes evenly on top of the ravioli. Again, don’t stir.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 0 minutes (1 minute if the ravioli is frozen). When done, immediately release the pressure. Remove the lid and stir.
- It will be a bit liquidy. That’s how it should be.
- Add the spinach to the pot, stir, and allow to wilt for a few minutes. Then add the Parmesan cheese to the pot. Stir to combine.
- Allow the ravioli to rest for 5 minutes before serving.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
Hi – recipe says to cook for 0 minutes? Can you publish a correction?
Hi Marcie. It is correct at zero minutes. You Instant Pot will allow you to set it to zero, which means it will come up to pressure and then immediately start to release pressure.
Loved it! Used frozen Tortellini instead of Ravioli. Cooked 2 minutes. Turned out perfect. Thanks for this one.
That sounds like a great substitution.
Great recipe! I doubled the sausage, but otherwise followed the recipe. So tasty and so easy.
Happy to hear that Joan!