Instant Pot Butternut Squash Soup with Ravioli
This Instant Pot butternut squash soup with ravioli is a creamy autumn comfort food and takes about 40 minutes. And everything comes together in ONE POT!
Ingredients
- 2 tablespoons olive oil
- 3 ½ cups cubed butternut squash about 1lb
- 1 shallot chopped
- 5 cups chicken stock or vegetable stock
- 20 oz ravioli Note 1
- 3 fresh sage leaves or ½ teaspoon dried sage
- 1 teaspoon salt
- ¼ cup heavy cream
- ½ cup (1oz) freshly grated parmesan cheese
Instructions
- Set the Instant Pot to Sauté.
- When the display reads “HOT”, add olive oil in inner pot.
- Then add shallot and butternut squash. Sauté for 3 minutes, stirring occasionally.
- Add stock, ravioli, sage and salt.
- Set the Instant Pot to Pressure Cook/Manual for 10 minutes on high. (NOTE: It took 18-20 minutes for my IP to come to pressure.)
- To prevent ravioli from overcooking, do a quick pressure release, by turning the valve to venting position.
- Carefully open the lid. Remove the sage leaves.
- Carefully stir everything. It’ll be soupy, but don’t worry. Butternut squash will fall apart and thicken everything, as you stir.
- Stir in cream and Parmesan cheese. Salt and pepper to taste.
- Mix everything and let it sit for 10-15 minutes, covered. The sauce will thicken and be absorbed into ravioli, as it rests.
Notes
This recipe has been tested in my favorite Instant Pot DUO 6qt.
Note 1: You can use fresh or frozen ravioli here with your favorite filling. I use cheese ravioli for this recipe.
Nutrition
Serving: 1servingCalories: 483kcalCarbohydrates: 51.6gProtein: 20.3gFat: 22.6gCholesterol: 67.9mgSodium: 1317mgSugar: 6.9g
* Disclaimer: All nutrition information are estimates only.