Instant Pot Ravioli
This delicious Instant Pot Ravioli is a simple weeknight dinner that the whole family will love. Packed with flavor and ready in a flash, you’ll find yourself making this pressure cooker pasta every week!
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This Instant Pot ravioli is both kid and adult approved. It is one of those glorious one-pot dishes where you can just push a button, walk away, and dinner is done in a flash. Sounds heavenly, right?
The best-kept secret of this dish is that it is BETTER the next day. So write this at the top of your meal prep list and get ready to crush your weeknight dinner routine.
If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.
WHAT’S IN THIS INSTANT POT PASTA?
- Ravioli – either refrigerated or frozen works
- Water or broth (related: how to make chicken bone broth)
- Marinara – you can use prepared or homemade (related: Crockpot Spaghetti Sauce and Instant Pot Pasta Sauce)
We have tested this recipe with both fresh/refrigerated and frozen ravioli. While we prefer fresh, frozen is infinitely more affordable (at least half the price!), and still works great. Frozen ravioli is easy to keep on hand and is a low-cost freezer essential. Just a head’s up that the final texture will be a bit softer, but just as delicious.
Pro Tips/Recipe Notes
- I do not recommend that you adjust the water that is called for in the recipe. Any less and you risk a “burn notice” with your pressure cooker, especially with the newer/more finicky models. If the sauce you use is on the watery-side, you can thicken the dish after it cooks with a bit of tomato paste.
- Do not defrost frozen ravioli prior to adding it to the Instant Pot.
- If you’d like to add meat to your sauce, it needs to be cooked ahead of time (we use this Whole30 Breakfast Sausage recipe). You can cook in the Instant pot on saute until cooked through. Just make sure to deglaze (aka scrape) any stuck-on food from the insert prior to cooking. The cooking time for the rest of the dish remains the same.
- To up the veggie factor, throw in some chopped kale or baby spinach after everything has finished cooking.
- Stir in 1/3 cup of warmed heavy cream to the cooked ravioli just prior to serving for a “pink sauce”. Warming the cream will prevent it from curdling when it hits the hot pasta sauce.
- This dish will thicken overnight in the fridge.
MORE ONE-POT DISHES YOU’LL LOVE
- Instant Pot Tortellini
- Fried Gnocchi and Veggies
- Instant Pot Chicken Pot Pie
- Green Beans in Tomato Sauce
- Whole30 Bruschetta Chicken
- Asian Pork Meatballs
- Instant Pot Teriyaki Beef
- Paleo Salmon Cakes
- Sheet Pan Sausage and Veggies
- Whole30 Pot Roast
- Air Fryer Pretzel Dogs
- Instant Pot Orange Chicken
Instant Pot Ravioli
Ingredients
- 4 cups ravioli {~20 oz}
- 2 cups water {ior broth}
- 2 cups prepared marinara
Instructions
- Combine water and ravioli in the Instant Pot insert. Stir.
- Add marinara sauce, and stir to combine.
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>1 minute.
- When the Instant Pot has finished cooking, it will beep and switch to ”keep warm". Allow it to sit with the lid on for 1 minute and then do a manual release with the nozzle set to venting.
- Stir and serve.
Notes
WHAT TO SERVE WITH INSTANT POT PASTA
This is a carb-forward dish, so I like to pair it with something that is veggie-centered! A side of Kale Chopped Salad, Frozen Roasted Broccoli, Air Fryer Roasted Beets, Roasted Frozen Vegetables, Air Fryer Green Bean Fries, or Cucumber and Onion Salad.
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