Step 1

Turn the Instant Pot to Saute. Add the ground beef and cooking, breaking it up with a wooden spoon, until there is not much pink left, about 6 minutes.

Step 2

Add the mushrooms, green pepper, garlic, Italian seasoning and salt. Cook, stirring, for another 4 minutes.

Step 3

Turn the Instant Pot off and add the broth to deglaze. Stir, scraping the bottom of the Instant Pot and make sure there are no browned bits of meat or vegetables stuck to the bottom.

Step 4

Add the gnocchi, followed by the tomatoes. Don't stir the mixture.

Step 5

Put the lid on the Instant Pot, making sure the seal is in place and valve is closed. Set for Manual, high pressure, 3 minutes.

Step 6

It will take about 10 minutes for the Instant Pot to reach pressure. After it is done cooking let the pressure release naturally for 5 minutes.

Step 7

Release any remaining pressure manually and remove the lid. Stir in the spinach and marscapone cheese. Replace the lid and let the meal rest for 5 minutes.

Step 8

Serve, topped with Parmesan cheese and parsley or basil.