Step 1

Press the saute function on the pressure cooker and add the olive oil and onion to the inner pot. Cook until onion softens and becomes translucent, about 3 to 5 minutes, stirring as needed to prevent onion from burning.

Step 2

Add the garlic and continue cooking for 1 minute more.

Step 3

Add the ground turkey, breaking up the meat into crumbles with a wooden spoon, and cook until almost cooked through, about 5 minutes.

Step 4

Turn off instant pot and stir in the fennel seed, black pepper, marinara sauce and 3/4 cup water until thoroughly combined.

Step 5

Add the rigatoni, then layer with tomatoes, mushrooms and bell peppers making sure the pasta is completely covered. Do not stir the ingredients.

Step 6

Place the lid on the pot in the lock position and move the steam release handle to Sealing position. Press manual button and cook on HIGH pressure for 6 minutes.

Step 7

Once the cooking cycle is complete, move the steam release handle to Venting position to quickly release the steam, being careful not to get burned. (I like to cover the steam release valve with a dish towel before releasing the steam.)

Step 8

Once the pressure has been released, unlock and remove the lid. Stir the ingredients with a wooden spoon and allow to sit, uncovered for 2 minutes before stirring in the grated cheese.

Step 9

Divide evenly among 6 pasta bowls and serve with additional grated cheese and sliced basil or chopped parsley, if desired.