A quick dump-and-go meal that has all the great tastes of lasagna. Perfect for a lazy day when all you want to do is get something on the table.
Adapted from The Recipe Well
Press the Saute button on the Instant Pot and allow to get hot. Add the sausage or beef and cook until almost browned, breaking it into crumbles as it cooks. Add the diced onion and garlic and continue cooking until the onion has softened. Drain off any excess grease.
Press Cancel on the Instant Pot to stop the Saute function. Add a small amount of the chicken broth and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot, or else it may give a "Burn" message while cooking under pressure.
Add the remaining chicken broth to the pot and stir into the meat mixture. Add the following layers (do not stir them together): marinara sauce, diced tomatoes, parsley, basil, oregano, onion powder, and top with the pasta. Press the pasta into the mixture (no need to completely submerge it in liquid).
Lock the lid on the Instant Pot and set the vent valve to Sealing. Press the Pressure Cook button and set the controls to cook on High pressure for 5 minutes.
At the end of cooking, use a slow release (gently bump the vent valve toward Venting to let the pressure release quicker than a natural release, but not so fast that it splatters). When the pressure is fully released, open the lid and stir the contents to combine. Add the Ricotta cheese and mix thoroughly. Top with the Mozzarella cheese, then replace the lid slightly ajar for about 10 minutes to allow the cheese to melt. Serve with additional fresh parsley for garnish and Parmesan cheese as desired.
Servings 8
Serving Size about 2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.