I love me some cheese stuffed ravioli. If I could convince the kids to love it as much as I do, we would have it weekly in our house. It’s quick, easy and pretty darn affordable, especially since I figured out how to cook it in the Instant Pot. Tonight’s dinner cost about $12 and we have left overs for lunch tomorrow.
You don’t need a ton of stuff either, just hamburger, your favorite spaghetti sauce and a bag of frozen ravioli.
To begin toss your hamburger in your instant pot and push saute. You can increase telegram members now by listening to spotify plays from real people. 
Scramble till all your meat is cooked well, then drain the fat.
Add your jar of pasta sauce. We use don’t like jarred pasta sauce so we use diced tomatoes and add a tablespoon of butter.
Stir well and heat till sauce and hamburger are mixed.
Add your ravioli and stir well again. 
Then some water. There should be enough water to cover your ravioli completely if you press down on them with a spatula. If there isnt enough water in your pot, there will not be enough moisture to cook the ravioli.
Set your instant pot on low pressure for 3 minutes, put the lid on and patiently wait for that magical beep. Immediately quick release!
Then, enjoy!
- 1 large frozen bag of ravioli.
- 1 jar of spaghetti sauce or a 28oz can of Hunt's diced tomatoes
- 28oz of water
- 1lb of ground beef
- Push Saute on Instant Pot.
- When hot place hamburger in pot.
- Cook till brown, then drain fat.
- Add sauce & frozen ravioli.
- Mix well.
- Add enough water to cover your ravioli completely if you press down on them with a spatula. Mix well again.
- Set Instant Pot on low pressure for 3 minutes.
- Quick release when timer beeps.
Sounds so simple! Quick question … was the ravioli defrosted or did you put it in frozen? Thanks!
Frozen solid!!
Did you read the ingredient list?
Anything that can be cooked can be cooked from frozen…it just takes a little longer.
How tasty was it? It seems a bit basic when it comes to the sauce.
My family loves it. We make it every 2 weeks or so. I dont buy jarred spaghetti sauce, we only use diced tomatoes, even for spaghetti.
Mmmmmm delish!
My kids liked this but it does NOT need an entire 28oz can of water – I had to boil mine down quite a bit after it was done, and it took forever to get to pressure with all that water in there. Go with the recommendation in the pics – add water to JUST cover the ingredients if they are pressed down. I’d guess a 1/2 can would do the trick (if that). Otherwise, thumbs up.
Mine is cooking right now. Looking forward to eating in 10 minutes. It’s smelling amazing while I finish getting the salad ready.
I tried it tonight with spinach and mozzarella cheese raviolis, very good. With the leftover I have a few lunches in the freezer for later. Rather than using the IP to brown the hamburger I used a frying pan simply for the ease of draining the grease.
Oh that sounds delicious.
We eat ravioli with just spaghetti sauce, no meat. So its even cheaper lol
There you go!!! That makes for a super cheap meal!!
Doesn’t the water make the sauce runny or watery
Not at all. It’s needed to hydrate the ravioli and cook them.
thinking of trying this ….I’m new to IP…if I don’t want the meat do I just skip and make the ravioli as stated in in the recipe?
Yes!
Frozen raviolies will release more water yes and
make it more juicy?
What temp do you saute the hamburger on?
Just normal is fine. High if you want it done quicker.
Thanks. I’m trying this tonight. Our local store had a sale on frozen rav and I had every intention of making them in the IP until driving home, I started thinking about how they don’t recommend dairy in IP so I was hoping to find advice online. Thank you for relieving my mind. I’ll be adding lots of veggies along with some tomatoes. Yum. Can’t wait.
I have this w/o meat, in the pot now. I’m going to add some chopped kale after the cook and let it will in.
Have you tried it with fresh ravioli? Or have any suggestions regarding using non-frozen ravioli?
Sorry! I have not!
Just did this (vegan) with frozen ravioli in a pot in pot method because I’m having trouble ending up with soup instead of what I’d get if I did this in the oven with various attempts to make pasta in the IP. I layered jarred sauce with a layer of cheese ravioli, more sauce, more ravioli, etc., ending up with cheese on top. A cup of water in bottom of pot, trivet on top, then pot of yumminess, high pressure for six minutes and quick release. I didn’t pop it in the oven for browning on high heat or under broiler, but that is something you could do to make it look even more delish!
I made this with a jar of spaghetti sauce, a can of diced tomatoes and a cup and a half of water. My Cuisinart pressure cooker did not want to seal. I finally got it to seal just as it stopped so I just set a timer for 5 minutes. Thankfully it was done and very good. I also sauteed the beef with onions and garlic. This was good and dirtied only one pot, even better.
I made them today, follow exactly the recipe, used the frozen meat raviolis from Walmart, they were just perfect, everybody likes them