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Instant Pot® Lasagna

Rated as 4.31 out of 5 Stars
23

"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."
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Ingredients

1 h servings 756
Original recipe yields 4 servings

Directions

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  1. Turn on a multi-cooker (such as Instant Pot(R)) 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. Watch Now
  2. Pour 1 1/2 cup water into the pot. Set the metal trivet inside. Watch Now
  3. 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. Watch Now
  4. 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. Watch Now
  5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Watch Now
  6. Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes. Watch Now

Footnotes

  • Cook's Note:
  • You can use regular lasagna noodles instead of the no-boil type if desired.

Nutrition Facts


Per Serving: 756 calories; 40.5 46.1 50.9 135 1600 Full nutrition

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Reviews

Read all reviews 10
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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.

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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...

I used frozen spinach, american cheese slices and it still turned out delicious. Thanks for the recipe!

The goat cheese was just the right touch!

This was tasty and we enjoyed being able to make it in the Instant Pot!

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.

wife really liked it. 8^) 2nd dish with I/Pot. bought a set of spring-forms also. turned out better than i expected. should get better with practice.

This was pretty good but to me, didn't taste like lasagna. It was definitely Italian and it was tasty so 4 stars. I will make this again for sure.

awesome and easy to make definitely make again

We loved it so easy and tasty