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4 from 4 votes

Instant Pot Lasagna

Course Main Course
Cuisine Italian
Keyword Lasagna
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 6
Calories 442kcal


  • 6-8 lasagna noodles not boiled
  • 1/2 lb ground beef
  • 2 tsp Italian Seasoning divided
  • 1 tsp garlic minced
  • 1/2 tsp kosher salt
  • 1/2 tsp onion chopped
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 tsp garlic powder
  • 1/3 tsp Parmesan Cheese freshly grated
  • 3 cups Marinara Sauce
  • 8 ounces Mozzarella Cheese shredded


For browning the meat:

  • Turn on the instant pot and select sauté, let the pot be hot.
  • Add in beef and break up meat into smaller bites.
  • Add in kosher salt, 1 teaspoon of Italian seasoning, onion, garlic and sauté for 3 to 5 minutes.
  • When meat is turned brown, remove it from instant pot.
  • Add 1½ cups of water in instant pot, deglaze and mix well.
  • Place trivet to the instant pot over the water.

For ricotta filling:

  • Take a bowl and add ricotta cheese, egg, 1 teaspoon Italian seasoning, parmesan cheese and ½ teaspoon garlic powder.
  • Mix well to combine.

For layering lasagna:

  • Take a pan (preferably 7 by 3 inch) and layer the ingredients of lasagna.
  • Break the oven ready lasagna noodles to the bottom of the pan.
  • Start with a layer of marinara sauce.
  • Top with half ricotta cheese mixture.
  • Top with meat and onion mixture.
  • Add marinara sauce on the meat.
  • Add another layer of lasagna layer and repeat the process.
  • After repeating all the steps and final layer of lasagna noodles.
  • Top it with tomato sauce and mozzarella cheese.

For baking in instant pot:

  • Place lasagna pan on the trivet and trivet in the instant pot.
  • Close the lid and turn knob to seal.
  • Set the instant pot to “Manual” at high pressure for 22 minutes, release the pressure quickly for 10 minutes through steam vent.
  • Open the lid, take out lasagna, let cool before serving.
  • Serve and enjoy.


Calories: 442kcal