Step 1

Turn your Instant Pot onto the saute setting and brown the Italian sausage. Break it up with a spoon. Drain off the excess grease and place the sausage into a medium sized bowl. Clean out the bottom of the Instant Pot. (You can also do this step on the stove top in a frying pan. It’s totally up to you.)

Step 2

Add pasta sauce, garlic powder, basil, mushrooms and spinach to the bowl with the Italian sausage. Stir together. Set aside.

Step 3

In a small bowl whisk the egg and ricotta/cottage cheese together. Stir in the mozzarella and parmesan cheeses. Set aside

Step 4

In a 1 1/2 quart round dish that fits inside your Instant Pot (I like this 7 inch by 4 inch cake pan* or sometimes I use this Corningware dish*) begin the layering.Thin layer of sauce

Step 5

2 noodles (break up the noodles to fit into a single layer)

Step 6

Sauce

Step 7

Half of the cheese mixture

Step 8

2 noodles (break up the noodles to fit into a single layer)

Step 9

Sauce

Step 10

The rest of the cheese

Step 11

2 noodles (break up the noodles to fit into a single layer)

Step 12

The rest of the sauce

Step 13

Sprinkle the top with extra mozzarella cheese.

Step 14

Cover the dish with foil. Place it on top of the trivet. Pour 1 1/2 cups of water into the bottom of the Instant Pot. Carefully lower the trivet and dish into the bottom of the Instant Pot.

Step 15

Place the lid on top and secure the lid. Make sure valve is set to sealing. Set the manual pressure cook button to 21 minutes. Once the timer beeps let the pressure release naturally. It took mine 10 minutes to release.

Step 16

Remove the lid. Carefully remove the trivet and pan. Let it sit for about 10 minutes before eating it. If you’d like to brown the cheese on top you can place it under your oven’s broiler for 2 minutes.