In the bowl of your pressure cooker and half of the bolognese sauce.
Take the string cheese and fill into each rigatoni noodle.
Arrange over the pasta sauce, making sure to hug them together.
Top with remaining bolognese, ricotta cheese, and mozzarella cheese.
Pour the chicken broth.
Place the lid on lock, set the valve to the sealing position.
Press the "Pasta" setting.
When the timer goes off, do an immediate pressure release and stir well. Garnish with parsley.