Hearty Italian sausage simmers with onion, garlic, and tomato paste before crushed tomatoes and broth turn it into a rich, savory broth studded with broken lasagna noodles that cook right in the pot. The pressure cooker does the heavy lifting, coaxing out deep flavor in a fraction of the usual time while the noodles soften to that perfect tender-but-not-mushy texture. A dollop of creamy ricotta swirled with Parmesan and a hint of garlic powder gets spooned over each bowl, followed by melty mozzarella and a scatter of fresh basil for brightness. Every element here is something you can season and season again to your own taste, which makes it a genuinely solid pick for anyone watching their sodium closely. It's the kind of comforting, ladle-it-up dinner that still tastes like a full pan of lasagna, just faster and easier to portion out. Keep this one in regular rotation for a cozy, low-effort weeknight meal that fits neatly into an added salt–conscious kitchen.
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Set the Instant Pot to Sauté (Normal). Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6–8 minutes. Use a spoon to tilt the pot and spoon off all but about 1 tablespoon of rendered fat.
Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the paste has darkened slightly, about 1–2 minutes.
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