About This Recipe
This recipe uses an electric pressure cooker to prepare cheese-filled ravioli in a tomato-based broth with Parmesan cheese. The dish cooks quickly using the pressure cooking function.
Why You’ll Love This Recipe
Requires minimal active cooking time
Uses readily available refrigerated pasta
Pressure cooker delivers consistent results
Combines protein and carbohydrates in one pot
Ingredients
20 oz refrigerated cheese ravioli
4 cups vegetable broth
24 oz marinara sauce
1 cup water
1 teaspoon Italian seasoning
½ cup grated Parmesan cheese
Fresh basil for garnish (optional)
Step by Step Instructions
Add vegetable broth, marinara sauce, water, and Italian seasoning to Instant Pot. Stir to combine
Place refrigerated ravioli into liquid mixture. Do not stir after adding ravioli
Secure lid and set pressure release valve to Sealing position
Select Manual/Pressure Cook setting. Cook at High Pressure for 4 minutes
When cooking completes, perform Quick Pressure Release by moving valve to Venting position
Carefully remove lid when pressure indicator drops
Stir in grated Parmesan cheese until incorporated
Let sit for 3 minutes to thicken before serving
Garnish with fresh basil if desired
FAQ
Can I use frozen ravioli?
Frozen ravioli requires longer cooking time – increase to 6 minutes.
What if my broth is too thin?
Use Sauté function to simmer uncovered for 2-3 minutes after cooking.
Can I add vegetables?
Spinach or kale can be added after cooking while stirring in cheese.
You Must Know
Refrigerated ravioli cooks faster than frozen or dried varieties
Do not exceed maximum fill line indicated in Instant Pot
Quick release prevents overcooking of pasta
Parmesan cheese thickens broth as it melts
Storage Tips
Refrigerate in airtight container for up to 3 days
Broth will thicken when chilled – add water when reheating
Reheat gently on stove over medium-low heat
Freezing is not recommended as pasta texture changes