Spinach Artichoke Ravioli

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Spinach Artichoke Ravioli is a shortcut Instant Pot dinner that’s packed with flavor, made with mostly frozen and canned ingredients, and on the table in about 30 minutes.

An overhead picture of Instant Pot spinach Alfredo ravioli topped with basil, parmesan, and with fresh bread on the side.

Do you love the flavors of spinach artichoke dip? If so, you’re in luck with this easy, shortcut recipe. You’ll want to have some bread handy to make sure you don’t leave any behind in your bowl!

We specifically opted for ingredients that were freezer friendly and shelf stable to make it easier to keep ingredients on hand for when things get busy.

This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, Cosori, or Power Pressure Cooker XL.

A bowl of spinach Alfredo ravioli topped with fresh basil placed in front of an Instant Pot, with more basil, bread, and salt and pepper in the background.

Frequently Asked Questions about Making Spinach Artichoke Ravioli in an Instant Pot

Why do you have to wring out the frozen spinach?

We opted for frozen spinach in this recipe because it was pre-chopped. We also like that the frozen spinach can last for several months in our freezer, so we can always have ingredients on hand for a quick meal. If you prefer your sauce less spinach-y, you can also use half a bag of frozen spinach.

Note: It is absolutely important to wring out all the moisture before you sauté the defrosted spinach. If you don’t, you’ll spend quite a bit more time cooking down the liquid before adding the ravioli.

Can I substitute fresh spinach for frozen? 

If you prefer to use fresh, you can substitute fresh spinach for frozen. You will likely have to cook the fresh spinach for longer to remove the moisture before moving on to the next step. Or you could add it at the end and give the spinach time to wilt before serving. 

Can I double this recipe?

You can add a second bag of ravioli with no change to the other ingredients or to the cook time. Use this option if you like your ravioli less saucy. 

What to do with any extra sauce?

We love to serve this with lots of crusty bread to mop up any extra sauce. However, if you have a lot of sauce leftover, you can treat it just like a homemade spinach artichoke dip. 

Want more in-depth information about making this recipe? You can now find it below the recipe card.


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A close up picture of Instant Pot spinach Alfredo ravioli topped with basil, parmesan, and with fresh bread on the side.

Spinach Artichoke Ravioli

Servings: 4 –6 servings
Prep Time: 12 minutes
Cook Time: 2 minutes
Additional Time: 15 minutes
Total Time: 29 minutes
Course: Pasta
Cuisine: American
This shortcut meal calls for jarred alfredo sauce, frozen spinach, and frozen ravioli to create a delicious garlicky pasta dinner that cooks up quick and easy in the Instant Pot.
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Ingredients

  • 1 tablespoon oil
  • 2 tablespoons unsalted butter
  • 1 large shallot minced (about ½ cup minced)
  • Salt and freshly ground pepper
  • 4 garlic cloves minced
  • 1 package (12 oz) frozen chopped spinach, thawed and squeezed dry*
  • 1 cup chicken broth
  • 1 package (24 oz) frozen ravioli
  • 1 can (14 oz) water-packed artichoke hearts, drained, rinsed, and roughly chopped
  • 1 jar (15 oz) roasted garlic Alfredo sauce
  • Additional salt and pepper to taste
  • Grated parmesan cheese for serving
  • Basil leaves optional, for garnish
  • Red pepper flakes optional, for garnish

Instructions

  • Select Saute and preheat the pressure cooking pot. When hot, add the oil and butter and the shallots. Season the shallots with salt and pepper and cook until tender, about 2 to 3 minutes. Add the garlic and cook 1 minute more.
  • Add the spinach and saute until most of the moisture has been cooked off, about 2 to 5 minutes. Remove to a bowl.
  • Add the broth and stir to ensure no browned bits remain on the bottom of the cooking pot.
  • Next, add the frozen ravioli in an even layer. DO NOT STIR. Layer the cooked spinach and artichoke hearts on top of the ravioli.
  • Lock the lid in place. Select High Pressure and 2 minutes cook time. When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid.
  • Use a long spoon to gently stir the ravioli. Add the jarred alfredo sauce, and stir until combined.** Adjust the seasonings with salt and pepper to taste.
  • Serve immediately topped with freshly grated parmesan cheese and a side of crusty bread.

Notes

*Make sure to squeeze the water out of the thawed spinach. If you don’t, you’ll have to sauté it much longer because all of the water that releases in the pot.
**For a heartier ravioli, after pressure cooking, stir in chopped cooked chicken, optional. (We used about 1 cup of Costco’s rotisserie chicken, and it was delicious in this.)
*** This sauce is really, really good. I like to mop it up with sliced bread or even pita chips.

Nutrition

Calories: 638kcal | Carbohydrates: 40g | Protein: 17g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 1798mg | Potassium: 291mg | Fiber: 6g | Sugar: 5g | Vitamin A: 9492IU | Vitamin C: 26mg | Calcium: 136mg | Iron: 9mg
Ingredients for making Instant Pot spinach Alfredo ravioli, including salt, Alfredo sauce, shallots, garlic, butter, oil, chicken broth, artichoke hearts, spinach, parmesan, seasoning, and frozen ravioli.

INGREDIENTS YOU NEED

Everything in this list is something we generally keep on hand in our pantry, which makes it perfect to cook up on busy nights:

  • Butter and oil: We use a mix of butter and oil to saute the shallots. Butter for flavor and oil to help ensure it doesn’t burn.
  • Shallot: Shallots are similar to onions, but have a slightly different flavor. You can substitute 1/2 cup diced onion if you prefer. (And prechopped frozen onions work great as well.)
  • Garlic: We use quite a bit of garlic in this recipe. We love the flavor it gives, but you can use less if your alfredo sauce already has a strong garlic flavor. 
  • Chopped frozen spinach: As mentioned above, be sure to squeeze the chopped spinach.  
  • Chicken broth: We used broth for additional flavor, but you could sub vegetable broth or even water in a pinch.
  • Frozen ravioli: We prefer to use an all-cheese ravioli in this recipe.
  • Artichoke hearts: For this recipe, use a can of artichoke hearts packed in water. After testing, we vastly prefer the flavor of the water-packed artichokes over the oil-packed version. (Plus, they’re less messy to chop.)
  • Garlic alfredo sauce: We tested this with Rao’s Garlic Alfredo and Bertolli’s Garlic Alfredo. Choose a brand you really like because that will have a big impact on the overall flavor. 
  • Garnishes: We love to top this with parmesan cheese, fresh basil, and red pepper flakes for maximum flavor and pretty-ness.

How to Make Spinach Artichoke Ravioli in an Instant Pot

Before you start cooking, make sure to squeeze out all the extra moisture from the spinach.

(I know I’ve mentioned it in a few places, but it’s that important!) If I remember ahead of time, I’ll defrost the spinach in a bowl in the fridge. But usually I just microwave it at 50% power in 30-second intervals, stirring in between. 

Once the spinach is completely defrosted, I like to wring it out in several layers of paper towels. (The spinach will color your towels green if you use cloth towels.) 


Once all your ingredients are measured and the spinach is dried, sauté the shallots, garlic, and spinach in a mix of butter and oil and season with salt and pepper. This cooking process really flavors the spinach. Once most of the liquid from the spinach has been cooked off, remove the contents of the cooking pot to a bowl. 

Once you add the broth, be sure to scrape down the bottom of the pot to remove any browned bits. Add the ravioli, then top it with the spinach and shallot mixture. Do not stir!

Set it for High Pressure and 2 minutes cook time, then when the cook time’s up, use a quick release. 

Stir the ravioli and spinach together, then add the jarred alfredo sauce and serve immediately.

I like to serve this Spinach Artichoke Ravioli with lots of crusty bread to mop up all the sauce. (If I’m out of bread and pulling things from my pantry, I’ll often grab some Ritz crackers, pita chips, or tortilla chips to scoop up the sauce.)

An overhead picture of Instant Pot spinach Alfredo ravioli topped with basil, parmesan, and with fresh bread on the side.

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