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