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+ servings
A bowl of autumn comfort food.

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!


  • 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


  • 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.


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 Information

Serving: 1serving, Calories: 483kcal, Carbohydrates: 51.6g, Protein: 20.3g, Fat: 22.6g, Cholesterol: 67.9mg, Sodium: 1317mg, Sugar: 6.9g
All images and text ©. Disclaimer: Nutritional information is estimate only. Read full disclosure here.