Go Back
Delicious The Ultimate Instant Pot Lasagna recipe photo
Print Recipe Save it for later

The Ultimate Instant Pot Lasagna

This Ultimate Instant Pot Lasagna is a quick, fuss-free, and cheesy comfort food favorite made effortlessly in one pot.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Keyword: Cheesy, Comfort Food, Easy, Halal-friendly, Instant Pot, Quick
Servings: 6 servings

Ingredients

  • 1 cup Ricotta cheese creamy base for the cheese layer
  • 1 large egg binds the ricotta mixture
  • 1/2 cup Mozzarella cheese shredded, mixed into ricotta
  • 1/2 cup Parmesan cheese grated, adds sharpness to filling
  • 1 teaspoon dried basil classic herb flavor
  • 1 teaspoon dried thyme earthy notes
  • 1 teaspoon dried oregano essential Italian seasoning
  • 1 teaspoon Italian seasoning herb blend
  • 1/4 teaspoon red pepper flakes subtle kick
  • 1/4 teaspoon salt balances flavors
  • 1/4 teaspoon ground black pepper mild heat
  • 1 pound ground beef, chicken, or ground Italian sausage meat protein choice
  • 1 tablespoon olive oil for sautéing onion and garlic
  • 1 small onion diced
  • 1 tablespoon minced garlic
  • 24 oz pasta sauce or marinara sauce hearty tomato base
  • 9 no-boil lasagna noodles saves time, cooks in Instant Pot
  • 1 cup Mozzarella cheese shredded, for topping
  • 1 1/2 cup water for pressure cooking

Instructions

  • In a medium bowl, combine ricotta cheese, large egg, shredded mozzarella, grated Parmesan, dried basil, dried thyme, dried oregano, Italian seasoning, red pepper flakes, salt, and black pepper. Mix well until creamy and set aside.
  • Turn Instant Pot to sauté. Add olive oil. Once hot, add diced onion and minced garlic; sauté about 3 minutes until fragrant and translucent.
  • Add ground meat of choice. Season with salt and pepper. Cook until browned and cooked through, breaking meat apart. Drain excess fat if needed.
  • Pour in entire jar of pasta or marinara sauce. Stir to combine with meat mixture. Turn off sauté.
  • Lightly grease Instant Pot inner pot. Spread thin layer of meat sauce on bottom. Break and layer no-boil noodles over sauce. Spread one-third ricotta mixture over noodles, then add another meat sauce layer. Repeat layers, finishing with noodles topped with sauce.
  • Pour 1 1/2 cups water around edges of lasagna layers for pressure cooking.
  • Seal Instant Pot lid, set valve to sealing. Select pressure cook on high for 25 minutes. After cooking, allow natural pressure release for 10 minutes, then quick release remaining pressure.
  • Open lid and sprinkle shredded mozzarella evenly on top. If inner pot is oven-safe, broil 3-5 minutes until cheese bubbles. Alternatively, transfer to baking dish and broil.
  • Let lasagna rest 5-10 minutes before slicing to set layers. Serve and enjoy.

Equipment

  • Instant Pot or Electric Pressure Cooker
  • Mixing Bowls
  • Spoon or Spatula
  • Measuring Cups and Spoons
  • Sharp knife and cutting board
  • Cooking spray or oil

Notes

  • Use no-boil noodles to save time and ensure tender layers without pre-cooking.
  • Ensure noodles are fully covered with sauce to soften properly during pressure cooking.
  • Natural pressure release prevents splattering and keeps lasagna intact.