2 tbsp olive oil, divided

1lb (450g) ground beef

2 cups shredded whole mozzarella cheese, divided

1 tbsp Italian seasoning blend, divided

1 tsp garlic powder, divided

¹⁄₂ cup no-sugar-added tomato sauce

¹⁄₄ tsp dried oregano

¹⁄₄ tsp fine grind sea salt

15 slices pepperoni

2 tbsp sliced black olives

1 Select Sauté (Normal). Once the pot is hot, add 1 tbsp olive oil and crumble the ground beef into the pot. Sauté for 4 minutes, stirring constantly, until the meat is browned. Press Cancel to turn off heat.

2 Place a colander over a large bowl. Transfer the meat to the colander to drain and then transfer the drained meat to a large mixing bowl. Return the inner pot to base.

3 To the bowl with the meat, add 1 cup mozzarella, ¹⁄₂ tablespoon Italian seasoning, and ¹⁄₂ tsp garlic powder. Mix until well combined. Set aside.

4 In a small bowl, combine the tomato sauce, remaining Italian seasoning, remaining garlic powder, oregano, and sea salt. Mix well. Set aside.

5 Coat the bottom of the inner pot with the remaining olive oil. Press the meat mixture into an even layer in the bottom of the pot.

6 Add the tomato sauce mixture to the pot and use a spoon to evenly distribute the sauce over the meat. Add the pepperoni in an even layer over the sauce. Sprinkle the remaining mozzarella over top and then top with the olives.

7 Cover and lock the lid, but leave the steam release handle in the venting position. Select Slow Cook (Normal) and set the cook time for 3 hours.

8 When the cook time is complete, open the lid and transfer the casserole to a serving platter. Slice into six equal-sized wedges. Serve hot.

tip To make this recipe dairy-free, substitute 2 cups shredded almond cheese for the mozzarella.