Name: Instant Pot Ravioli Soup
Prep time: 5 min
Cook time: 2 min
Total time: 22 min
Ingredients: .5 Pound ground pork sausage (I used mild but you could use hot if you like it a little spicy. ); .5 Pound lean ground beef 90%; 1.5 Tablespoons garlic (minced); .25 Teaspoons salt; .25 Teaspoons pepper; .25 Teaspoons red pepper flakes; .5 Teaspoons Italian seasoning; 6 Cups beef stock; 3 Cups pasta sauce (Pre-prepared- use your favorite jarred or canned sauce); .25 Cup basil (Fresh-cut into small pieces. I like to roll the leaves up together and slice them all at once in a ribbon.); 24 Ounces frozen ravioli (You can use cheese, meat or vegetable ravioli. ); .25 Cup parmesan cheese (grated); 14.5 Ounces canned tomatoes

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It’s that time of year…it’s cold outside and all you really want is a warm, delicious bowl of soup. Well, look no further. Instant Pot Ravioli Soup recipe is here to save the day! Not only is it warm and comforting, but it’s hearty too. The ravioli add just the right amount of substance to fill you up! I made Instant Pot Ravioli Soup on a whim. My daughter absolutely loves ravioli and in all honesty, we eat it way too often and I was getting a bit tired of it. I needed a new spin on it. So, I took one of her favorites, cheese ravioli, and mixed it up a bit. The result was amazing. The ravioli cooked perfectly and the combination of the ground beef and pork sausage along with all of the spices resulted in a VERY flavorful and meaty broth for the ravioli.

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In addition to being a very quick and easy recipe, it also reheats incredibly well! I really thought that the ravioli would turn to mush but to my surprise, they did not. Instead, some of the flavor went into the ravioli while still keeping the broth flavorful and delicious. In my opinion, I think that the Instant Pot Ravioli Soup actually got even better when we reheated it the next night for leftovers!

Tips for making Instant Pot Ravioli Soup:

1.Buy frozen ravioli instead of using fresh for this recipe. If you use fresh, the ravioli is at risk of getting very mushy and falling apart. 2.Switch it up and use whatever kind of ravioli your family prefers. I used cheese since our picky eaters don’t like the other varieties. But, there are endless options that would be so great. Sausage, spinach or mushroom filled sound like they would be amazing!!! 3.If you have a lot of leftovers, you can freeze your leftover Ravioli Soup! Be sure to portion it out in ziplock bags or Tupperware containers. Thaw in the refrigerator before reheating. Freeze for up to 3 months.

How to make Instant Pot Ravioli Soup:

1.Turn Instant Pot on “sauté” función, on high. 2.Once the Instant Pot is hot, add sausage and ground beef. Saute on high until sausage and ground beef is cooked all the way through and evenly browned. Be sure to break the meat up into small pieces while cooking it. I used a meat chopper similar to this one to do so. 3.Add garlic and stir. 4.Add seasoning and stir. 5.Add pasta sauce, beef broth, canned tomatoes and then stir all together until will combined. 6.Pour in the frozen ravioli- do not stir. If you stir after adding the pasta, you may get a burn notice. The pasta tends to stick to the bottom of the pot which is why I ALWAYS add the pasta last. This way the pasta stays on the top of the pot and has less likelihood of sticking to the bottom and burning. 7.Close pressure cooker lid and pressure cook on high for 2 minutes with valve on “seal.” 8.Once timer beeps, quick release pressure right away by moving valve to “release.”. 9.Open pressure cooker lid. 10.Add in parmesan cheese and stir well. 11.Sprinkle in fresh basil and stir. 12.Good news! Your delicious Ravioli Soup is ready to heat. OMG! It’s so good! 🙂

Ingredients for making Instant Pot Ravioli Soup:

- ½ pound ground pork sausage- I used mild but you could use hot if you like it a little spicy.
- ½ pound lean ground beef 90%
- 1.5 tablespoons minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
- 6 cups beef stock
- 3 cups pre-prepared pasta sauce- Use your favorite jarred or canned sauce.
- ¼ cup fresh basil- cut into small pieces. I like to roll the leaves up together and slice them all at once in a ribbon.
- 2 12 oz packages frozen ravioli-You can use cheese, meat or vegetable ravioli.
- ¼ cup grated parmesan
- 14.5 ounce canned tomatoes-I prefer to use the canned tomatoes that have olive oil, garlic and oregano mixed in the can but you can use whatever type of tomatoes you prefer.