Place 4 tablespoons of sauce at the bottom of your container you're cooking in.

Place a layer of raviolis down. Approximately 10-12 pieces will fit per layer

Add a layer of mozzarella cheese, followed by a layer of sauce, and then a sprinkling of parmesan cheese.

Repeat this method until all raviolis have been used, and you do a final layer of sauce on top with parmesan cheese sprinkled over.

Place 2 cups of water in your IP container, and then place your dish in. I used ramekins because I wanted more height from the base of the IP. The ramekins area approximately 1 1/4" tall.

Place lid on your IP, and lock into place. Put on 12 Minutes High Manual Pressure.

When time is completely, do a QR.

Remove lid and add final layer of mozzarella cheese on top, and sprinkle oregano on top of the cheese.

Place lid on the IP to help the steam melt the cheese on top. No need to lock the lid in place.