Instant Pot Beef Gumbo with Ravioli in Tomato Cream

Ravioli gives a soothing flavour to a curry and this recipe is making an excellent use of it along with tomato cream and beef.

4 from 2 votes

Instant Pot Beef Gumbo with Ravioli in Tomato Cream

Course Main Course
Cuisine American
Keyword beef, Beef Gumbo with Ravioli in Tomato Cream, ravioli dough
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 536 kcal


  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 1 white onion chopped
  • 1 bell pepper diced
  • 2 stalks celery chopped
  • 4 garlic cloves minced
  • 4 cup water
  • 2 cup Worcestershire sauce
  • 1(16.oz) can frozen okra
  • 1 tbsp cajun spice
  • 1 bay leaf
  • 1 tsp salt
  • 2 tsp black pepper
  • 1 lb beef chopped
  • 1/2 cup flat leaves parsley chopped
  • 1/2 cup scallions sliced
  • 1/2 tsp file powder
  • 1 cup ravioli dough
  • 1 cup cooked tomato in cream pureed


  1. Select “Sauté” function on the Instant Pot pressure cooker.

  2. Mix oil with flour in the cooking pot and sauté for 25 minutes until golden brown.

  3. Stir in vegetables to the mixture and cook for 5 minutes.

  4. Add water and bring the mixture to a boil.

  5. Stir in all the remaining ingredients except ravioli and secure the lid.

  6. Cook on “Manual” functions for 15 minutes at high pressure.

  7. Release the steam naturally then remove the lid.

  8. Spread the ravioli dough and add to the beef gumbo.

  9. Cook for 5 to 10 minutes on “Sauté” function.

  10. Serve warm.

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