Instant Pot Ravioli

foodiesterminal.com

Johnna Rodgers

25 ounce frozen ravioli (**708 g. Do not thaw the ravioli.)

1 pound Ground Italian Sausage (**16 ounce or 454 g. Use mild or spicy ground Italian sausage.)

1 cup onion (**roughly chopped yellow onion.)

1 tbsp garlic (**minced.)

14.5 ounce diced tomatoes (**411 g. Diced tomatoes with juices. Italian style diced tomatoes.)

3 cups baby spinach

2 tbsp Olive Oil (**use extra light or light olive oil. )

Salt (to taste) (**add according to your own personal taste preference.)

Seasonings

1 tsp thyme

1 tsp oregano

1 tsp Paprika (**use sweet paprika. DO NOT use smoked paprika.)

½ tsp Ground Black Pepper

½ tsp red pepper flakes (**skip if heat intolerant.)

Dairy

¾ cup whole Milk (**warm. You can also add ½ cup milk instead of ¾ cup.)

1 cup cheddar cheese (**we used sharp cheddar cheese.)

¾ cup Parmesan Cheese (**grated parmesan cheese.)

Liquid

1.5 cups Water (**warm water.)

½ tbsp Better Than Bouillon (**chicken base stirred in the above mentioned water to form an instant homemade chicken stock.)

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subheading: Equipment Used:

Instant Pot DUO 6 quart

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