Pressure Cooker Messy Lasagna - cooking recipe

Ingredients
    1 pound lean ground beef
    1 onion, chopped
    1 (16 ounce) package bow tie pasta (farfalle)
    1 (15 ounce) can tomato sauce
    1 (15 ounce) can stewed tomatoes
    1 (10 ounce) package frozen spinach, thawed
    1 clove garlic, minced
    1 teaspoon oregano
    1 teaspoon Italian seasoning
    water to cover
    1 (15 ounce) container ricotta cheese
    1 cup shredded mozzarella cheese
Preparation
    Heat pressure cooker over medium-high heat. Add ground beef and cook until browned, 3 to 5 minutes. Stir in onion; cook until translucent, 1 to 2 minutes. Stir in pasta, tomato sauce, stewed tomatoes, spinach, garlic, oregano, and Italian seasoning; mix well. Add water to cover.
    Cover pressure cooker and cook on high pressure according to manufacturer's instructions, about 5 minutes. Remove from heat and release pressure through quick-release method; open pressure cooker carefully.
    Stir ricotta cheese into pasta mixture; simmer until pasta is tender, 2 to 5 minutes more. Sprinkle mozzarella cheese over pasta mixture.

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