Instant Pot Lasagna

5 from 1 vote

Instant Pot Lasagna saves oven time and cooks the family lasagna perfectly with simple steps.

Course: dinner

Cuisine: Italian

Keyword: beef lasagna, instant pot lasagna, lasagna, lazy lasagna

Servings: people

Calories: 843kcal

Author: Cynthia

Set the Instant Pot to the sauté function
Pour in 1 teaspoon of olive oil and add 8 oz of ground beef.
Add diced onion, minced garlic, 1 tsp Italian seasoning and 1/2 tso salt.
Cook everything together for 3 to 5 minutes, mixing often until the meat is no longer pink.
Use a slotted spoon to remove the cooked meat. Turn off the pressure cooker.
In a separate bowl, combine 2 cups ricotta cheese, a large egg, 1 tsp Italian seasoning, 1/2 tsp garlic powder and 1/4 cup parmesan cheese. Mix well until the combination is smooth
In another bowl, stir together 24oz. marinara sauce, 2 tsp Italian seasoning and 1 tsp dried parsley.
Using a 7 inch springform pan, start with a layer of marinara sauce, then break apart some oven-ready lasagna noodles that will fit on top. Top that with half the ricotta mixture, then half the cooked meat. Add another sauce layer and a good amount of shredded mozzarella cheese.
Cover the pan tightly with foil.
Place 1 cup of water into the bottom of the Instant Pot.
Set the trivet inside. Then use a foil sling to safely lower the covered lasagna pan onto the trivet. Lock the lid and set the valve to sealing. Cook the lasagna using "pressure cooking" at high pressure for 22 minutes.
Let the pressure naturally release for 15 minutes. Carefully use the quick release function to release any remaining steam.
Carefully lift out the pan using the foil sling and let the lasagna sit with the cover on, for another ten minutes before serving to help it keep its shape.