Instant Pot Creamy Chicken Ravioli

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the olive oil to instant pot on sauté mode (normal or high) Once hot, add the cubed chicken. Season with salt, pepper, garlic, and Italian seasoning. Cook for 3-4 minutes, stirring occasionally, until the chicken is browned on the outside. (It does not need to be cooked all the way through).

Step 2

Add the chopped sun-dried tomatoes. Sauté for one more minute.

Step 3

Deglaze the Pot (Crucial Step to prevent BURN notice): Pour in the chicken broth. Use a silicone spoon to scrape all the browned bits of chicken and garlic from the bottom of the pot. Hit cancel to turn off sauté mode.

Step 4

Layer the Ingredients leaving chicken and broth at the bottom (Do Not Stir!): Add the frozen ravioli on top of the chicken in an even layer.

Step 5

Pour the entire jar (24oz) of spaghetti sauce over the ravioli. Spread it to cover the pasta, but DO NOT STIR. This layering keeps the thick sauce off the bottom and prevents the burn error.

Step 6

Pressure cook: Secure the lid and set the steam valve to Sealing. Set the Instant Pot to Pressure Cook (or "Manual") on High Pressure for 3 minutes. (The ravioli will cook perfectly in this short time). * When the 3 minutes are up, perform a Quick Release by carefully moving the steam valve to Venting. * Once the pin has dropped, open the lid. The sauce will look thin at first.

Step 7

Give everything a good stir. The chicken will be perfectly cooked, and the ravioli will be tender.

Step 8

Turn the Instant Pot back on to Sauté (Low). Stir in heavy cream. Add the spinach in large handfuls. Stir continuously for 1-2 minutes. The spinach will wilt quickly, and the sauce will thicken into a rich, creamy consistency.

Step 9

Turn off the Instant Pot. Serve the ravioli immediately, topped with grated Parmesan cheese if you like.