Brown the ground turkey in a pan. Season with Italian seasonings, salt and pepper flakes.
Mix ricotta, 1 cup mozzarella and spinach in a bowl. Add salt and fresh ground pepper.
Put a spoonful of pasta sauce to coat the bottom of an oven-safe baking dish that will fit inside of your pressure cooking pot.
Add a layer of the noodles. Break the edges so they will fit inside of the round dish.
Add half the meat mixture over noodles. Pour half the pasta sauce over the noodles. Spread half the cheese mixture on top.
Repeat the layers.
Sprinkle the top with 1/2 cup mozzarella and cover dish with foil.
Pour 1 cup water into the pressure cooker pot and place a trivet or pot lifter in the bottom of the pot. If you don’t have a trivet to lift the pan out of the hot pressure cooker, make a sling out of of a large foil strip. Center the pan on the trivet or foil strip and lower it into the pressure cooker.
Lock the lid in place. Select High Pressure and set the timer for 20 minutes.
When timer goes off, turn off the pressure cooker and turn the steam release valve to “venting” to release the pressure. When the pressure valve drops, remove lid and remove dish from pressure cooking pot.
Remove foil, let set for 3-5 minutes before serving.
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