Go Back
–+ servings
instant pot ravioli with Italian sausage and spinach

Instant Pot Ravioli

Instant Pot ravioli made with frozen ravioli, ground Italian sausage, baby spinach in a creamy cheesy sauce. Your whole family will love this frozen ravioli sausage recipe. You don’t need to thaw the frozen ravioli at all!
5 from 2 votes
Print Pin
Course: Dinner, Main Course
Cuisine: American
Keyword: frozen ravioli in instant pot, frozen ravioli sausage recipe, Instant pot ravioli, ravioli instant pot, ravioli with sausage and spinach
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 216kcal
Author: Meghna
Cost: $5

Equipment

Ingredients

  • 25 ounce frozen ravioli **708 g. Do not thaw the ravioli.
  • 1 pound Ground Italian Sausage **16 ounce or 454 g. Use mild or spicy ground Italian sausage.
  • 1 cup onion **roughly chopped yellow onion.
  • 1 tbsp garlic **minced.
  • 14.5 ounce diced tomatoes **411 g. Diced tomatoes with juices. Italian style diced tomatoes.
  • 3 cups baby spinach
  • 2 tbsp Olive Oil **use extra light or light olive oil.
  • Salt (to taste) **add according to your own personal taste preference.

Seasonings

  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp Paprika **use sweet paprika. DO NOT use smoked paprika.
  • ½ tsp Ground Black Pepper
  • ½ tsp red pepper flakes **skip if heat intolerant.

Dairy

Liquid

  • 1.5 cups Water **warm water.
  • ½ tbsp Better Than Bouillon **chicken base stirred in the above mentioned water to form an instant homemade chicken stock.

Instructions

Brown Italian Sausage

  • Set the instant pot on SAUTE mode set at NORMAL heat settings. Add oil and when the oil becomes hot gently release the chopped onion & minced garlic and saute for just 30 seconds.
    sauteing onion and garlic in instant pot
  • Add the ground Italian sausage and gently break it down with the help of a spatula. Saute the Sausage until it begins to turn brown. Add all the seasonings mentioned above in the "SEASONINGS" section of the ingredients list. Saute for another minute.
    sauteing ground italian sausage with seasoning in instant pot

Deglaze pot

  • Stir the better than bouillon chicken base in the warm water to form an instant homemade chicken stock. Add this to the pot. Now, deglaze the pot very well with the help of a spatula by scraping the sides and the bottom of the pot. This will help losen any stuck food particles and help prevent the burn. Cancel the saute mode.
    deglazing pot with steel ladle

Layer Ingredients & Pressure cook

  • Transfer the frozen raavioli into the pot. Gently spread them in a single layer with the help of a spatula. DO NOT stir or mix. Add the diced tomatoes along with the juices on top of the ravioli.
    frozen ravioli in instant pot
  • Secure the lid, seal the valve and pressure cook on HIGH for just 1 min. Once the pressure cooking cycle is over the instant pot will begin to beep. Immediately perform a quick pressure release by manually moving the valve from the sealing to the venting position. Open the lid carefully once the metal floating pin on top of the lid drops. Give everyhting in the pot a good stir. You'll have a good amount of liquid at this point and the ravioli might seem soupy. But, that's ok because you'll have the perfect creamy consistency once you mix in the milk and the cheeses. Cancel the Pressure cook function.
    diced tomatoes on a bed of frozen ravioli

Make the creamy sauce

  • Now, add the warm milk and the parmesan cheese. Gently mix until the cheese completely melts. Add the cheddar cheese and mix well until the cheeese completely melts to form a creamy sauce. At last, add the baby spinach and gently mix them along with the other ingredients in the pot. The residual heat will perfectly wilt the leaves. Allow the ravioli to rest for 5 mins and than serve and enjoy!
    making creamy ravioli sauce

Video

Notes

  1. Is this recipe spicy? No today's recipe is not spicy. However, it has a slight kick.
  2. Do I need to thaw the ravioli? No, you do not need to thaw the frozen ravioli. Just add it directly to the pot.
  3. Why add warm milk? If you add cold milk to the extremely hot ingredients in the pot, there are chances that the milk might curdle. Adding warm milk to the hot ingredients in the pot will prevent this.
  4. The sauce consistency: This recipe will create enough sauce. If you do not prefer a saucy pasta that add 1.25 cups water instead of 1.5 cups and add ⅓ cup milk instead of ½ cup. 
  5. Best ravioli: You can use any frozen ravioli. We used round shaped small cheese ravioli.
  6. Can I skip spinach? Yes, you can skip the baby spinach or even use baby kale.
 
Calorific details are provided by a third party application & are to be used as indicative figures only. If you are on a restricted diet please do use your own preferred nutritional calculator.
 
Nutrition Facts
Instant Pot Ravioli
Amount Per Serving
Calories 216 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 31mg10%
Sodium 361mg16%
Potassium 348mg10%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 11g22%
Vitamin A 2059IU41%
Vitamin C 14mg17%
Calcium 374mg37%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 216kcal | Carbohydrates: 9g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 361mg | Potassium: 348mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2059IU | Vitamin C: 14mg | Calcium: 374mg | Iron: 2mg