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Instant Pot Lasagna Ravioli

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4.9 from 17 reviews

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 1 minute (plus 5 minute NPR)
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


A quick and easy meal made with ground beef, ravioli, spaghetti sauce and mozzarella cheese. All the flavors of lasagna without all the work!


  • 1 pound lean ground beef
  • 1 tsp garlic salt
  • 1 cup water
  • 1 (25 oz) package frozen cheese ravioli
  • 1 (24 oz) jar your favorite spaghetti sauce
  • 1 cup ricotta or cottage cheese
  • 1 cup grated mozzarella cheese
  • 3/4 cup parmesan cheese
  • Optional: 1/4 cup chopped fresh basil for garnish


  1. Brown beef: Turn your Instant Pot to the saute setting. When the display says HOT add in the ground beef. Break it up (I use this tool*). Sprinkle in the garlic salt.
  2. Deglaze: When the beef is browned add in the water and scrape the bottom of the pot so that nothing is sticking.
  3. Add ingredients: Add in the ravioli in an even layer and then dump the spaghetti sauce over the top of the ravioli (see my note).
  4. Pressure cook: Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
  5. Add cheeses: Stir in the cottage cheese (or ricotta), mozzarella and parmesan.
  6. Serve: Scoop into bowls and top with a bit of basil.


I used a whole jar of spaghetti sauce and the dish was very saucy. If you don’t like it as saucy then you can use anywhere from a ½ jar to ¾ jar of sauce.

I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in an 8 quart pot with no changes. Halve the recipe for the 3 quart mini.

  • Category: Pasta
  • Method: Instant Pot
  • Cuisine: Italian