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!
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.
Serving: 1serving, Calories: 483kcal, Carbohydrates: 51.6g, Protein: 20.3g, Fat: 22.6g, Cholesterol: 67.9mg, Sodium: 1317mg, Sugar: 6.9g