Step 1

Pour 1 cup filtered water into the Instant Pot, then insert the trivet. In a large bowl, combine the ricotta, Cheddar, Parmesan, zucchini, basil, oregano, black pepper, salt, mozzarella, and tomatoes. Mix thoroughly. Transfer this mixture into a well-greased, Instant Pot–friendly mug (or multiple, smaller mugs, if desired).

Step 2

Place the mug onto the trivet, and cover loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 5 minutes on high pressure and let cook.

Step 3

Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.

Step 4

Open the Instant Pot, and remove the mug. Let cool, serve, and enjoy!