• prep: 5 min
• cook: 45 min
• total: 50 min

servings:

Surprise! You can make stuffed manicotti in an Instant Pot without the PIP method! Problem is, you can’t stuff the tubes with a lot of cheese (or with only cheese, for that matter). The cheese leaks out under pressure and inevitably burns against the insert’s surface. But by using a meat mixture with a little cheese, the filling stays compact. Admittedly, the filling is a bit drier than the classic oven-casserole version of this dish; but we fixed that by adding finely ground mushrooms to give it more moisture and keep it exceptionally toothsome, even after it cooks under pressure.

• 4 oz white or brown button mushrooms (brushed clean)
• 1/2 lb lean ground beef (preferably 90 percent lean or more)
• 1/4 cup Italian-style seasoned panko bread crumbs
• 1 refrigerator-cold large egg (lightly beaten in a small bowl)
• 1/2 oz parmigiano reggiano (finely grated (1/4 cup), plus lots more for garnishing)
• 2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp table salt
• 8 raw dried manicotti tubes ((each about 5 inches long — do not use no-boil manicotti or cannelloni tubes))
• 1 1/2 cups chicken or beef broth
• 1 1/2 cups plain marinara sauce (do not use a chunky variety)

Click Here For Step-By-Step Instructions