Instant Pot Ravioli Soup

Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add olive oil to cooker. Once oil is shimmering, break sausage into large chunks, and add to hot oil in cooker. Cook, stirring often with a spoon to break sausage into smaller pieces, until browned, about 5 minutes. Remove sausage with a slotted spoon to a bowl, reserving drippings in cooker; set sausage aside. Add onion, carrots, and fennel to hot drippings in cooker, and cook, stirring occasionally, until softened and starting to brown, about 6 to 8 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add crushed tomatoes, chicken stock, Parmigiano-Reggiano rind, frozen ravioli, and 1 teaspoon of the salt to cooker. Press CANCEL.

Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) When cooking has finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker.

Stir in cooked sausage, spinach, cream, vinegar, and remaining 3/4 teaspoon salt until combined. Remove and discard cheese rind. Divide soup among bowls, and top evenly with torn fresh basil and desired amound of grated Parmigiano-Reggiano cheese.