Heat the oil in the cooking bowl on the BROWNING function. Set the timer for 12 minutes. Once oil is heated, about 1 minute, add the minced garlic. Sauté until fragrant, about 1-2 minutes.

Add the onions to the cooking bowl with the garlic and continue to sauté until onions are tender-crisp, about 3-4 minutes. Add the ground beef, oregano, basil, salt and pepper, and continue to cook until the beef is browned, about 4-5 minutes.

Pour the crushed tomatoes, tomato puree and tomato paste into the cooking bowl with the sautéed garlic, onions and beef. Stir all ingredients together.

Place the lid on the pressure cooker and lock into place. Press the MEAT button and set the timer for 10 minutes.

When the timer goes off, use Quick Pressure Release.

After all the steam has released, carefully open the lid and add the broken lasagna pieces, salt and water, enough to cover the noodles.

Place the lid back on the pressure cooker and lock into place. Press the MANUAL button and set the timer for 6 minutes.

When the timer goes off, use Quick Pressure Release.

After all the steam has released, carefully open the lid and stir in the mozzarella and parmesan and serve.