Instant Pot Lazy Lasagna

2-3 pounds ground chuck, browned and drained
1 tablespoon olive oil
2 onions, diced
4 cloves garlic, minced
6 cups water
2 (16 ounce) boxes radiatore macaroni or miniature lasagna noodles

2 (28 ounce) cans crushed tomatoes
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
2 cups shredded mozzarella
2 cups cottage cheese


Set the pressure cooker to “saute” until hot. Add the oil and onions. Cook the onions until softened. Stir in the garlic.
Add the water and scrape the bottom of the pan to deglaze and remove any cooked on pieces.
Pour the pasta into the pressure cooker.
In a large bowl, stir together the ground chuck, tomatoes and seasonings. Pour over the pasta Do not stir.
Cover and seal the pressure cooker. Set to “pressure cook” or “manual” for 4 minutes. When the cycle is complete, quickly release the steam.
Stir together to pasta, breaking apart any noodles that have stuck together.
Add the cottage cheese and stir until just mixed through.
Top with cheese and cover until melted.

source: Large Family Table