Directions:
Turn on your Instant Pot to Sauté mode. Add the sausage and ground beef, and cook until browned, about 5 minutes. Drain and discard the grease, and set the meat aside. Add the olive oil to the pot, then add the onion and cook until just soft, about 5 minutes. Stir in the garlic and cook until just fragrant, about 1 minute.
Pour in the chicken broth and deglaze the pot, scraping up the brown bits from the bottom. Add the marinara sauce and meat mixture, then season with salt and pepper. Stir to combine. Add the lasagna noodles, making sure they’re completely submerged in sauce. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Taste and adjust salt, if necessary. Ladle into bowls and top each with 1 teaspoon of Parmesan cheese. 🧀
