Begin by washing and chopping the zucchini and bell peppers into uniform pieces. This ensures even cooking throughout your creamy ranch potatoes casserole.

In the same mixing bowl, add the chopped vegetables to the cauliflower rice, followed by the mozzarella and cream cheese. Dollop in some marinara sauce and sprinkle the ranch seasoning over everything. Gently stir until all ingredients are well combined.

Pour the hearty mixture into the pot of your Instant Pot, ensuring it is distributed evenly. Close the lid securely, making sure the vent is set to the sealing position.

Set the Instant Pot to cook on high pressure for 10 minutes.

After the cooking time is complete, let the Instant Pot naturally release pressure for 5 minutes. Then, manually release any remaining pressure before carefully opening the lid.

Fluff the casserole with a fork to create a light texture and mix the ingredients one last time. Serve hot, garnished with fresh basil and oregano.