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.
Add garlic and stir.
Add seasoning and stir.
Add pasta sauce, beef broth, canned tomatoes and then stir all together until will combined.
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.
Close pressure cooker lid and pressure cook on high for 2 minutes, move valve to seal position.
Once timer beeps, quick release pressure right away by moving valve to "release" setting.
Open pressure cooker lid.
Add in parmesan cheese and stir well.
Sprinkle in fresh basil and stir.
Good news! Your delicious Ravioli Soup is ready to heat. OMG! It's so good! :)
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.
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!!!
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.