Instant Pot Lasagna Stew

Begin by activating the multi-functional pressure cooker and selecting its Sauté function. Next, add sausage and ground beef to the pot and cook until they are nicely browned, approximately 5 minutes. Remove the cooked meat from the pot and discard its excess grease. Set the browned meat aside for later use.

Now, add a generous amount of olive oil to the pot and swirl it around to ensure an even coating on the bottom. Add sliced onions to the pot and cook until they are just tender, but not browned, around 5 minutes. Stir in minced garlic and cook for another minute, allowing its fragrance to fill the air.

Pour in chicken broth, making sure to deglaze the pot by scraping up its browned bits from the bottom. Then, add marinara sauce to the pot and stir it in. Add the previously cooked meat mixture back into the pot, seasoning it with salt and pepper to taste. Combine everything thoroughly.

Add cooked lasagna noodles to the pot, ensuring they are fully submerged in the sauce. Close and lock the lid of the pressure cooker to prepare it for cooking. According to the manufacturer's instructions, select high pressure and set a timer for 3 minutes.

Allow 10 to 15 minutes for the pressure to build in the pot. Once this time has passed, carefully release the pressure using the quick-release method as per the manufacturer's instructions, approximately 5 minutes. Unlock and remove the lid from the pressure cooker.

Taste the prepared lasagna to adjust its seasoning, if necessary. Finally, ladle the cooked lasagna into bowls and top each serving with 1 teaspoon of Parmesan cheese.