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Meaty Instant Pot Lasagna

Course: Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 37 minutes
Rest Time: 10 minutes
Total Time: 57 minutes
Servings: 6 people
Author: herb
Inspired by a recipe that I found on the A Mindful Mom website, but heavily modified for our own tastes. Her recipe included instructions on how to create a tin foil sling to remove the pan. I've substituted a silicone sling that also acts as a trivet.
If you do not have this sling (or something similar) check out her site, and be sure to use the trivet under the pan.
I also use the silicone springform pan from Instant pot. See my notes below
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Ingredients

  • 6-8 no boil lasagna noodles
  • 1/2 cup beef broth or stock
  • 2 teaspoons Italian seasoning - divided for meat & Ricotta
  • 3 cups Marinara sauce
  • 8 ounces Mozzarella cheese shredded

For the meat mix

  • 1/2 pound ground beef
  • 1/2 pound sausage
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1/2 onion chopped
  • 1/2 cup sliced musrooms (optional)

For the cheese mix

  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/3 cup Parmesan Cheese freshly grated

Instructions

Brown the Meat

  • Turn the Instant Pot to Saute and let heat until hot.
  • Add in ground beef or ground sausage. Begin to brown and break up meat into smaller bites.
  • Add in kosher salt, 1 teaspoon Italian Seasoning, minced garlic, and diced onion and mushrooms. Saute for 3-5 minutes or until meat is no longer pink.
  • Once meat is browned, remove from pressure cooker using a slotted spoon.
  • Pour in 1 cup of beef broth into the Instant Pot Inner Pan and Scrape up any browned bits of meat with a spoon or spatula.
  • Turn Instant Pot off.
  • If you are not using a silicone sling, add in trivet to the Instant Pot

Ricotta Filling:

  • Mix together the ricotta cheese with an egg, 1 teaspoon Italian Seasoning, 1/2 teaspoon garlic powder and grated Parmesan cheese.

Use a 7" inch or 7" oven safe cake pan to layer the ingredients for the lasagna.

  • If you are using the silicone sling, put the spring form pan on the sling while your layering the lasagna
  • Start with a thin layer of marinara sauce.
  • Break up oven ready lasagna noodles to fit to cover the bottom of the baking pan.
  • Top with half the ricotta cheese mixture.
  • Sprinkle with half the meat mixture.
  • Cover the meat mixture with marinara sauce.
  • Add another layer of lasagna noodles, breaking to fit in a single layer over the marinara sauce.
  • Top with remaining ricotta cheese mixture.
  • Sprinkle with remaining meat mixture.
  • Top with another layer of marinara sauce.
  • Add final layer of lasagna noodles, breaking to fit again.
  • Top with generous layer of marinara sauce.
  • Sprinkle generously with shredded Mozzarella Cheese.

Cook the Lasagna in Pressure Cooker:

  • If you are not using the silicone sling, place the lasagna on the tin foil sling to help lower it in the Instant Pot and to easily remove it.
  • Place lasagna on trivet inside pressure cooker. If using the silicone sling, simply lower it into the Instant Pot, the bottom of the sling will serve as the trivet.
  • Place lid on lasagna and turn vent knob to “seal.”
  • Set to high pressure for 22 minutes.
  • Let pressure release for 10 minutes and then do a quick release for any remaining pressure.
  • Let lasagna sit for 10 minutes before serving.

Brown the top of the lasagna (optional)

  • If you would prefer a browned top to your lasagna, remove lasagna from the Instant Pot and place on a cookie sheet. Place lasagna under broiler for 3-6 minutes, watching carefully, as to not burn.

Notes

I like mushrooms on everything, but they're optional on this recipe.
I've discovered that it's easier for me to double up on everything for the meat mixture, then save half of it for "next time" (there will be a "next time"). Depending on how long you think it will be for the next time you cook it, refrigerate or freeze (I usually just put in the refrigerator).
The silicone spring form pan works great for this, as it's super easy to remove from the finished lasagna, but it's just a little bit short. I've found that after cooking in the Instant Pot, using a spoon to tuck the Mozzarella cheese back into the sides of the pan prevents it from running over when broiling the top layer of cheese.