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–+ servings
A close up picture of the finished Instant Pot Lasagna.
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5 from 2 votes

Instant Pot Lasagna

Our Instant Pot Lasagna recipe is everything you love about the classic dish but made easier, faster, and cheaper in a pressure cooker.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Keyword: ground beef, Instant Pot
Servings: 6 people
Calories: 372kcal
Cost: $9.87

Equipment

  • Instant Pot
  • mixing bowls
  • measuring cups
  • mixing spoon
  • slotted spoon
  • measuring spoon
  • 7x3-inch springform pan

Ingredients

  • 6-8 oven-ready lasagna noodles
  • 2 cups shredded mozzarella cheese divided

MEAT MIXTURE:

  • ½ pound ground beef OR ground Italian sausage
  • 1 teaspoon Italian seasoning
  • 1 clove garlic minced
  • ½ teaspoon kosher salt
  • ½ cup onion diced

CHEESE MIXTURE:

  • 2 cups ricotta cheese
  • 1 large egg
  • ½ teaspoon garlic powder
  • ¼ cup grated Parmesan cheese

SAUCE MIXTURE:

  • 24 oz jar marinara sauce
  • 1 teaspoon parsley flakes
  • 1 teaspoon Italian seasoning
US Customary - Metric

Instructions

BROWN BEEF:

  • Turn the Instant Pot to Saute and let it heat for a couple of minutes.
  • Add in a teaspoon of olive oil and the ground beef or ground sausage. Brown and break up the meat.
  • Add in 1 teaspoon Italian seasoning, minced garlic, salt, and diced onion.
  • Saute for 3-5 minutes or until the meat is no longer pink.
  • Remove the cooked meat from the pressure cooker using a slotted spoon and turn the Instant Pot off.

PREP INSTANT POT:

  • Pour in 1 cup of water into the Instant Pot insert and scrape any browned bits of meat with a spoon or spatula.
  • Add the trivet to the bottom of the Instant Pot.

MIX CHEESE LAYER:

  • In a medium bowl, mix the ricotta cheese, egg, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and grated Parmesan cheese.

MIX SAUCE:

  • In a separate bowl, mix marinara sauce, Italian seasoning, and parsley flakes.

LAYER LASAGNA:

  • In a 7 by 3-inch springform pan, start layering the lasagna with a thin layer of marinara sauce.
  • Break up oven-ready lasagna noodles to fit and to cover the sauce.
  • Spread half the ricotta cheese mixture.
  • Sprinkle with half the meat mixture.
  • Cover the meat mixture with marinara sauce and then sprinkle with a layer of mozzarella cheese.
  • Repeat layers to the top of the pan.
  • Cover the top of the springform pan with foil.
  • Place the lasagna pan on a strip of tin foil to lower and lift lasagna out of Instant Pot and then place the lasagna on the trivet inside the pressure cooker.

PRESSURE COOK:

  • Place the lid on the pressure cooker and set to high pressure, and cook for 22 minutes.
  • Let the pressure naturally release for 15 minutes, and then do a quick release for any remaining pressure.
  • Remove lasagna from the Instant Pot and remove foil from the top, place it on a cookie sheet.

COOL AND SERVE:

  • Let lasagna sit for 10 minutes before serving. Then, slice and serve.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 12g | Protein: 30g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1192mg | Potassium: 671mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1201IU | Vitamin C: 9mg | Calcium: 442mg | Iron: 3mg