Temps here really took a dive here a few days ago. It’s been officially fall for a bit now but the temps have been mild so there had been a couple of occasions where I actually started to wonder if we were going to go from summer to winter. As if reading my mind, some blustery fall weather arrived. You know what blustery weather calls for, right? Soup. And in this case, Instant Pot Beefy Ravioli Soup.
Instant Pot Beefy Ravioli Soup is super easy to make. I had some ground beef that had to be used that I had no specific purpose for. I knew I wanted to make a soup, to get the chill off. I’d stocked up on frozen ravioli recently, so decided to see how that would do in the Instant Pot. The broth of the soup comes from broth and tomatoes. The soup is tasty and warming, and is one that I will be making again. Here’s how I made it.
Instant Pot Beefy Ravioli Soup
- electric pressure cooker (I used a 6 qt Instant Pot)
- silicone cooking spoon
- measuring spoons
- 2x 13 oz bags frozen mini cheese ravioli
- 2 lb ground beef
- 28 oz can diced tomatoes seasoned with basil, garlic and oregano
- 32 oz carton beef broth
- onion powder
- garlic powder
- Italian seasoning
Set the Instant Pot to saute and brown the ground beef.
Once the beef has finished browning, add the ravioli to the pot.
Pour the broth over the ravioli and try to make sure they’re as evenly layered as possible, so as many of them as possible are submerged in broth.
Add the diced tomatoes and seasoning.
Set the Instant Pot to cook on manual high pressure for 6 minutes.
Once the cooking cycle has finished, let the pot sit for 10 minutes before doing a quick pressure release.