Step 1

Set the Instant Pot to Sauté.

Step 2

When the display reads “HOT”, add olive oil in inner pot.

Step 3

Then add shallot and butternut squash. Sauté for 3 minutes, stirring occasionally.

Step 4

Add stock, ravioli, sage and salt.

Step 5

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.)

Step 6

To prevent ravioli from overcooking, do a quick pressure release, by turning the valve to venting position.

Step 7

Carefully open the lid. Remove the sage leaves.

Step 8

Carefully stir everything. It’ll be soupy, but don’t worry. Butternut squash will fall apart and thicken everything, as you stir.

Step 9

Stir in cream and Parmesan cheese. Salt and pepper to taste.

Step 10

Mix everything and let it sit for 10-15 minutes, covered. The sauce will thicken and be absorbed into ravioli, as it rests.