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Pressure Cooker (Instant Pot) Chicken Sausage & Spinach Ricotta Ravioli


  • 2 pounds Chicken Sausage
  • 2 tablespoons olive oil
  • 1/2 cup diced scallions-white part only
  • 2 teaspoons Italian Seasoning
  • 2 large tomatoes, chopped
  • 1 cup chicken broth/stock
  • 2 tablespoons sour cream
  • 2 tablespoons butter
  • 2 pounds ravioli (any type will do)

Garnish with sliced green scallions and or Parmesan cheese.


  1. Start by filling a large saucepan full of water, for cooking your ravioli.   You will be cooking the pasta for about 5 minutes, just enough to get it cooked al dente, as you will be finishing it off in the sauce. 

  2. Start by adding your olive oil to the Instant Pot.

  3. Then press the saute button, give it about 30 seconds, for the oil to heat up.

  4. Then add in the chicken sausage, scallion whites, and Italian Seasoning. Use a wooden spatula, see my suggestions in the items used in this recipe. Continue to break up the sausage as it cooks, so it doesn't stick.

  5. Continue to cook until the chicken sausage is brown, then mix in the diced tomato, mix well. Give it about a minute until the tomato softens.

  6. Then add 1 cup of chicken stock to your Instant Pot, mix in the sour cream, and butter, mix well.

  7. Pour in the drained ravioli into the Instant Pot, and mix everything together. 

  8. Plate, serve and garnish with diced green scallions or parmesan cheese.