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side angle view of slice of lasagna on plate topped with basil
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5 from 1 vote

Easy Instant Pot Lasagna (classic)

This Instant Pot lasagna has all the flavors of the classic, but cooks up without the need for an oven! Surprisingly simple to prepare and packed with delicious flavor.
Prep Time20 mins
Cook Time25 mins
Time to pressurize + natural pressure release20 mins
Total Time1 hr 5 mins
Course: Dinner
Cuisine: Italian
Servings: 6
Calories: 417kcal

Ingredients

Sauce

  • 1 lb ground beef lean; see note 1
  • 2 cloves garlic minced
  • 1 teaspoon oregano
  • ½ teaspoon fennel crushed with the side of a knife
  • ¾ teaspoon salt
  • 1 teaspoon Worcestershire
  • 22 oz marinara sauce 650 mL; 1 jar

Ricotta

  • 9 oz ricotta 250 g
  • ¼ teaspoon salt
  • ¼ cup basil leaves
  • 1 egg

Other

  • 6 oven ready lasagna noodles broken; see note 2
  • 2 cups mozzarella
  • 1 cup water (6 quart models) (or 1.5 cups for 8 quart models)

Instructions

  • Sauté ground beef- Select the sauté function of your Instant Pot, and add the ground beef to the stainless steel insert. Cook, breaking the beef up with a spatula, for around 5 minutes, until the beef is mostly cooked through.
    Make a space in the middle of the beef, then add the garlic. Cook for one minute.
    Add the oregano, fennel, salt and worcestershire. Cook for another 1-2 minutes, then remove the inner pot.
    ground beef sauteeing in instant pot
  • Prep meat sauce- Transfer the beef mixture to a large bowl, and stir it together with the jar of marinara sauce. Set aside.
    cooked beef and marinara mixed together in a bowl
  • Prep ricotta- In a separate bowl, stir together the ricotta, egg, basil and salt until smooth.
    ricotta, basil, egg and salt in bowl
  • Assemble- Add 1 cup (6 quart models) or 1.5 cups of water (8 quart models) to the stainless steel insert of your Instant Pot. Use a spatula to scrape any bits of beef stuck to the bottom.
    Add the trivet, then a 7 inch round cake pan. Layer in the following order:
    ¼ of the sauce
    1-2 lasagna noodles, broken and arranged in a single layer
    ½ of the rictotta
    ¼ of the sauce
    ⅓ of the cheese
    repeat
    top the last layer of noodles with all remaining sauce and mozzarella
    third layer of lasagna (ricotta) in cake pan on trivet in instant pot
  • Cook- Place the lid on the Instant Pot, position the valve to the 'sealed' position, and set it to cook on high pressure for 25 minutes.
    When the cooking cycle completes, allow it to naturally depressurize for 10 minutes before carefully transitioning the steam release handle into the 'venting' position.
    instant pot with 25 minutes on the timer
  • Optional- Air fry or broil- If you want the cheese to be golden and browned, you have two options:
    air fryer lid- If you have an air fryer lid for your Instant Pot, place it over the lasagna, programming the air fryer setting to cook at 400°F for 5-8 minutes (lift the lid to check on it a few times).
    oven- set your oven to broil, and carefully pull the lasagna from the Instant Pot using oven mitts- this can be a little tricky! Place the lasagna onto a baking sheet and broil for 3-5 minutes, until cheese is golden and bubbly.
    cooked lasagna in the instant pot garnished with basil
  • Rest- Make sure you rest the lasagna for 10-20 minutes before slicing into it. This helps the liquids settle and absorb in. The first slice is the hardest to remove, but it scoops easier after that!

Video

Notes

1- you can swap the ground beef with ground turkey or beyond beef
2- oven-ready lasagna noodles are the only type that has been tested in this recipe; use boil noodles or fresh pasta at your own risk
3- nutritional information is for ⅙ of the recipe batch
Storage
Cover the cake pan or portion slices out into single serve portions. Refrigerate for up to 4 days.
Freeze in single serve portions for up to 3 months; thaw overnight in the fridge.
Reheating
Heat in the microwave until steaming hot.

Nutrition

Serving: 1slice; see note 3 | Calories: 417kcal | Carbohydrates: 9g | Protein: 28g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1273mg | Potassium: 652mg | Fiber: 2g | Sugar: 5g | Vitamin A: 991IU | Vitamin C: 8mg | Calcium: 318mg | Iron: 3mg