2cupsshredded mozzarella cheeseplus 1 cup for optional broiling *See Notes
Instructions
Set Instant Pot to sauté. When pot is hot, add meat and Italian seasoning, and cook until meat has browned. To the pot, add pasta, sauce, and hot water; do not stir. Press cancel to end the sauté mode.**Ensure that the contents do not rise above the max level line (indicated by a mark on the inside of the inner pot).
Place the lid on your pressure cooker and twist to seal. Close the sealing valve and manually set the IP to cook at high pressure for 5 min. When pressure cycle is over, perform a quick release of pressure. Add ricotta and mozzarella cheese, and use a large spoon to stir until melted.
Optional Broiling (To Brown the Cheese)
When the lazy lasagna finishes pressure cooking, transfer the contents into a greased 9x13-inch casserole dish. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top and place the dish under your oven broiler for 3 minutes, or until cheese is melted and lightly browned.
Notes
Using very hot liquid (in this case, water) helps the Instant Pot come to pressure more quickly. Ultimately, this means your meal will be on the table sooner.
To give the melted cheese a golden color, there is an optional step to broil the casserole after it finishes pressure cooking. If you plan to do this, you will need 1 additional cup (a total of 3 cups) of shredded mozzarella cheese.