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.

Instant Pot Beef Gumbo with Ravioli in Tomato Cream
4 from 2 votes
Print Pin Rate
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
Ingredients
  • 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
Instructions
  • Select “Sauté” function on the Instant Pot pressure cooker.
  • Mix oil with flour in the cooking pot and sauté for 25 minutes until golden brown.
  • Stir in vegetables to the mixture and cook for 5 minutes.
  • Add water and bring the mixture to a boil.
  • Stir in all the remaining ingredients except ravioli and secure the lid.
  • Cook on “Manual” functions for 15 minutes at high pressure.
  • Release the steam naturally then remove the lid.
  • Spread the ravioli dough and add to the beef gumbo.
  • Cook for 5 to 10 minutes on “Sauté” function.
  • Serve warm.
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