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–+ servings
A slice of lasagna on a plate

Instant Pot Lasagna

This Instant Pot lasagna, made in a springform pan, turns out super moist with layers of pasta, sauce, meat, and cheesy goodness.

Note: Made in a 6-qt Instant Pot

4.89 from 26 votes
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Prep Time 25 minutes
Cook Time 25 minutes
Pressurize Time 15 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 710 kcal

Equipment

Ingredients
 

  • 1/2 pound (227 g) ground beef
  • 1/2 pound (227 g) ground pork
  • 1/2 onion chopped
  • 1 clove garlic crushed
  • 1 teaspoon (2 g) Italian seasoning
  • 1 teaspoon (6 g) salt
  • 1/4 teaspoon (0.5 g) ground black pepper
  • 1/4 teaspoon (1 g) white sugar
  • 28 ounce (794 g) can chopped tomatoes
  • 1/2 cup (131 g) tomato puree passata

For the ricotta mixture

  • 1/2 cup (124 g) ricotta cheese
  • 1 egg
  • 1/2 teaspoon (3 g) salt
  • 1/2 teaspoon (1 g) Italian seasoning

For the lasagna

  • 8 fresh or no-boil lasagna sheets see note 1
  • 1 cup (112 g) mozzarella cheese shredded
  • 1 cup (237 ml) water

Instructions
 

  • Saute the ground beef, pork, and onion in a large pot over medium-high heat until browned. Lower the heat to medium and add the garlic. Cook for 1 minute.
  • Add the remaining sauce ingredients and stir together. Simmer for 20 minutes to an hour.
  • Mix the ricotta cheese, egg, salt and Italian seasoning in a bowl.
  • In a springform pan that fits in your Instant Pot, spread out a spoonful of meat sauce on the bottom. Fit a layer of lasagna sheets into the pan (you have to break off the corners of no-boil pasta for it to fit).
  • Layer on 1/3 of the meat sauce, ricotta mixture, then shredded mozzarella cheese. Repeat the layers three times.
  • Place the trivet in the bottom of the inner pot. Pour in 1 cup of water. Wrap the springform pan in tin foil and place it on the trivet. Close and lock the lid.
  • Press the Pressure Cook button and set the time to 25 minutes. After the cooking time is up, allow a 10-minute natural pressure release, then you can release the remaining pressure.
  • If you wish to brown the cheese on top, put the pan under the broiler in the oven for 3-5 minutes, until the cheese is bubbly.

Notes

  • You can use fresh, no-boil, or pre-cooked lasagna noodles in this recipe. All of them work well, so it depends on your preference. Just don’t use regular lasagna noodles uncooked, because there isn’t enough moisture to cook them.
  • Make a tin foil sling (if you don’t have a sling) to remove the pan from the Instant Pot.
  • You need to wrap the bottom of the springform pan in tin foil so that it doesn’t leak.
  • You can use a cake pan for this recipe, if you don't have a spring form pan. It's just a bit harder to get  the lasagna out of the pan. With the spring form pan, you can just pop the latch an out comes the perfect lasagna.

Nutrition

Calories: 710kcalCarbohydrates: 57gProtein: 40gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 160mgSodium: 1459mgPotassium: 1061mgFiber: 5gSugar: 9gVitamin A: 802IUVitamin C: 24mgCalcium: 328mgIron: 6mg
Keyword Beef, cheese, Pasta, Pork, Tomatoes
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