Instant Pot Elk Sausage Ravioli

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Who doesn’t like an awesome 25-minute weeknight recipe? I have to admit I totally made this Instant Pot elk sausage ravioli recipe up on the fly and my husband still won’t stop talking about it. The best part about a “dump” recipe is everything goes into the instant pot and that means one dish to wash. I call that a mom win.

Turn on the saute function when the display reads HOT, add the olive oil, brown the Italian elk sausage. I use Elk sausage my husband makes but you could substitute any Italian sausage you like. Fully cook the sausage and turn the instant pot off. Place the sliced peppers, fresh spinach, and frozen cheese ravioli into the pot. Pour the entire jar of spaghetti sauce and water into the pot. Place the lid on and the vent to sealing. Select manual high pressure for 3 min. Once the cooking time is complete let the instant pot natural release for 5 minutes and then quick release the rest of the way. Give everything a good stir and serve.

• 1 Tbs. Olive Oil
• 1  lb Elk or Italian sausage
• ½ Red Bell Pepper
• ½ Orange Bell Pepper
• ½ Yellow Bell Pepper
• 2 Cups Fresh Spinach
• 1 Pint canned spaghetti sauce or 24 oz jar of your favorite spaghetti sauce
• 1 1//2 Cup Water
• Frozen Cheese Ravioli

This will take about 20 minutes to come to pressure making the total cook time about 25 minutes from the time I cooked the meat until serving. One pint of homemade spaghetti sauce is about 32 oz so this may be a bit saucer than using a jar of store-bought spaghetti sauce.