Instant Pot Lasagna

  • Author: Christine Pittman
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: Italian


This Instant Pot Lasagna with hearty layers of tomato and meat sauce, rich ricotta, tender noodles, and creamy mozzarella cheese is easy to put together on a busy week night.


  • 16 oz. whole milk ricotta cheese
  • 1 egg, lightly beaten
  • 4 cups shredded mozzarella, divided
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 lb. ground beef
  • 1/2 lb. spicy Italian pork sausage
  • 132 oz. jar marinara
  • 9 uncooked lasagna noodles, broken into 2-inch pieces
  • 1/2 cup grated Parmesan
  • 1 cup water


  1. In a large bowl, combine ricotta, egg, 1/2 cup mozzarella, parsley, salt, and pepper; set aside.
  2. Add oil to the inner pot of the Instant Pot and select Saute to pre-heat. When the indicator says Hot, add the onion and cook until softened, 4 – 6 minutes.
  3. Add garlic and cook until fragrant, about 1 minute.
  4. Add beef and Italian sausage and cook until no longer pink, breaking up with a wooden spoon, 6 – 8 minutes. Season with salt and pepper.
  5. Press Cancel and using a slotted spoon, remove the meat mixture to a large mixing bowl and add the marinara sauce, stirring to combine.
  6. Remove the inner pot and clean and replace in the Instant Pot.
  7. Spray an 8-inch springform pan with cook spray.
  8. Spread a thin layer of meat sauce on the bottom of the springform pan.
  9. Arrange the broken noodles in a mosaic pattern to cover the bottom of the pan.
  10. Spread a layer 1/3 of the ricotta mixture over the noodles, then 1/3 of the mozzarella, and finally 1/3 of the meat sauce. Repeat creating layers ending with noodles, mozzarella, and Parmesan.
  11. Lightly cover with a piece of aluminum foil.
  12. Add 1 cup water to the inner pot of the Instant Pot and place a trivet on the bottom.
  13. Using a foil sling, lower the pan on the trivet (alternately, use a trivet with handles to lower the pan into the inner pot).
  14. Close and lock the lid. Make sure the steam release handle is in the sealed position.
  15. Select Pressure Cook or Manual and cook on High. Set 24 minutes of pressure cooking time.
  16. Allow pressure to release for 10 minutes, and then turn the steam release handle to the venting position to release any remaining steam.
  17. When the valve has dropped, unlock the lid and open carefully.
  18. Remove the pan from the inner pot of the Instant Pot using the foil sling, or silicon mitts if using a trivet with handles.
  19. Remove the foil. Broil the lasagna until the cheese is bubbly and browned.
  20. Allow to rest for 15 minutes. Release the side of the springform pan. Garnish with parsley and serve.