You might feel like making lasagna in a pressure cooker is crazy. Don't you need an oven for those crunchy edges? To make sure the meat is cooked through? How can anyone make lasagna without baking it? Well, trust us - this one is well worth making. If you have a 6- or 7-inch springform pan and you kept the trivet that came with your Instant Pot®, you can make a delicious layered lasagna pie in 30 minutes. And if you want to make it ahead, you can prep the lasagna, put it in the freezer, then put it right into the Instant Pot® for an easy dinner.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Heat olive oil; add ground beef and salt. Cook, breaking it into clumps with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine.

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  • Pour 1 1/2 cup water into the pot. Set the metal trivet inside.

  • Arrange lasagna pieces over the bottom of a 6-inch springform pan. Ladle 1/3 the tomato sauce on top; add 1/3 of the cooked beef and 1/3 of the fresh spinach. Dollop 1/2 the mozzarella cheese on top. Repeat layers using 1/2 the goat cheese. Repeat once more, finishing with remaining mozzarella and goat cheese on top.

  • Tent the top of the lasagna loosely with aluminum foil. Lower it gently onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.

Cook's Note:

You can use regular lasagna noodles instead of the no-boil type if desired.

Nutrition Facts

756 calories; protein 50.9g 102% DV; carbohydrates 46.1g 15% DV; fat 40.5g 62% DV; cholesterol 134.7mg 45% DV; sodium 1600.4mg 64% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2017
Admittedly this is not a rating of the recipe so much as a response to it. But it gets a 5 star because you can totally make a great lasagna in an Instant Pot. Based on the other reviewer and my own thoughts, I did use marinara instead of tomato sauce and I added 2 tsp Italian seasoning to the meat as it cooked. I used ricotta instead of goat cheese and added an egg to the cheese ( also some Romano cheese). I didn't have fresh spinach so I used thawed, frozen spinach which I mixed with the ricotta cheese. But...back to my rating. I am the first to admit that I have never made more than a passable lasagna until now. This was the best lasagna I've ever made. The texture was spot on. Soft, but firm and not at all sloppy gloppy. The only thing I will try differently the next time I make it will be to use 1/2 lb ground meat and 1/2 lb crumbled sausage. Read More
(25)

Most helpful critical review

Rating: 1 stars
09/28/2017
I love my Instant Pot didn t care for this at all. Very lackluster- there are some really great IP lasagna recipes out there. Give this one a pass. Read More
(1)
27 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/29/2017
Admittedly this is not a rating of the recipe so much as a response to it. But it gets a 5 star because you can totally make a great lasagna in an Instant Pot. Based on the other reviewer and my own thoughts, I did use marinara instead of tomato sauce and I added 2 tsp Italian seasoning to the meat as it cooked. I used ricotta instead of goat cheese and added an egg to the cheese ( also some Romano cheese). I didn't have fresh spinach so I used thawed, frozen spinach which I mixed with the ricotta cheese. But...back to my rating. I am the first to admit that I have never made more than a passable lasagna until now. This was the best lasagna I've ever made. The texture was spot on. Soft, but firm and not at all sloppy gloppy. The only thing I will try differently the next time I make it will be to use 1/2 lb ground meat and 1/2 lb crumbled sausage. Read More
(25)
Rating: 5 stars
04/17/2020
This was great! I used ricotta instead of feta and omitted the spinach altogether. Found the small springform pan (7”) at Walmart for $9.00. (Be sure to spray it with non-stick spray as I don’t think the recipe says to do that.) Worked great! Read More
(2)
Rating: 1 stars
09/27/2017
I love my Instant Pot didn t care for this at all. Very lackluster- there are some really great IP lasagna recipes out there. Give this one a pass. Read More
(1)
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Rating: 5 stars
12/28/2018
Really enjoyed this lasagna. Even enjoyed making it too. I'm on the road for 340 days of the year. It was a nice end to my day of driving. I didn't change a thing. I won't in the future either. Very nice. Read More
(1)
Rating: 5 stars
11/03/2018
awesome and easy to make definitely make again Read More
(1)
Rating: 4 stars
10/31/2017
The goat cheese was just the right touch! Read More
(1)
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Rating: 5 stars
10/02/2019
This is the easiest lasagna I have ever made! I love lasagna, but I always hated making it in the oven. I tried it in the slow cooker once and that turned out horribly. The oven-baked version is so expensive, time consuming and there are so many leftovers that we get tired of lasagna. The only changes I made to the recipe was using Italian sausage instead of plain ground beef and using ricotta cheese in place of goat cheese. It was still delicious! I will definitely be making this lasagna again! Read More
(1)
Rating: 5 stars
10/09/2017
This was tasty and we enjoyed being able to make it in the Instant Pot! Read More
(1)
Rating: 5 stars
09/27/2019
I made mine in a round oven proof bowl. I used a separate to brown meat. Drained and rinsed meat with filtered water to remove any fats. I then mixed a 1/2 teaspoon of Italian seasoning into the browned meat. I used extra mozzarella, ricotta, cottage cheese, spinach. I made a foil sling to lower bowl in pot on top of the trivet. After the instant pot, I made sure I had a full layer of mozzarella on top and broiled 5 to 8 minutes. I cut into wedges and scooped out pieces of it. Delicious. Next time I'll try pre making and then freeze it. Read More
(1)