Gently cut the tops of the bell peppers. Remove stem and seeds. Dice the bell pepper tops.
Heat the oil in a skillet over medium heat. Saute the diced bell pepper tops and onion.
In a pot boil water and cook spaghetti per directions on box. When cooked, drain and rinse with cool water.
Once the bell pepper and onion are softened. Turn off heat. Add pasta sauce, ricotta cheese, parmesan and parsley. Stir to combine.
Add in cooked pasta, stir to combine.
Put ⅓ c of water in the bottom of your Instant Pot.
Put peppers into Instant Pot (Depending on the size of your Instant Pot, you may need to make two batches).
Attach the lid. Press manual, press the pressure button. Select HIGH pressure for 6 minutes.
Once the 6 minutes is complete. Gently and carefully use the release spout to release pressure.
Remove lid. Top with cheese and garnish with more parsley.