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Creamy Instant Pot Lasagna Recipe Easy Tender Layers to Make Today

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A quick and easy creamy lasagna made in the Instant Pot with tender layers, rich tomato sauce, and melty cheese, perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 1 lb ground beef (lean or mix of beef and pork)
  • 2 tbsp olive oil (extra virgin preferred)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 24 oz tomato sauce (marinara or homemade)
  • 1 cup water or beef broth
  • 9–12 no-boil lasagna noodles, broken to fit
  • 15 oz ricotta cheese (small-curd preferred)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp Italian seasoning (oregano, basil, thyme blend)
  • Salt and pepper to taste
  • Fresh basil or parsley (optional, for garnish)

Instructions

  1. Turn the Instant Pot to sauté mode and heat 2 tbsp olive oil. Add chopped onion and cook until translucent, about 3-4 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add 1 lb ground beef to the pot. Break it apart and cook until no longer pink, about 6 minutes. Drain excess fat if necessary.
  4. Pour in 24 oz tomato sauce along with 1 tsp Italian seasoning, salt, and pepper to taste. Stir and let simmer for a couple of minutes.
  5. In a bowl, combine 15 oz ricotta cheese, 1 large egg, 1/2 cup grated Parmesan, and a pinch of salt and pepper. Stir until creamy and well combined.
  6. Stop the sauté function. Pour 1 cup water or beef broth into the pot.
  7. Layer the lasagna in the pot: spoon a third of the meat sauce on the bottom, add 3-4 broken no-boil noodles, half of the ricotta mixture, and a third of shredded mozzarella (about 2/3 cup). Repeat layers ending with noodles topped with remaining sauce and mozzarella.
  8. Seal the lid and set the Instant Pot to manual/high pressure for 20 minutes. Ensure the valve is set to sealing.
  9. Let pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
  10. Use a spatula to lift out portions and garnish with fresh basil or parsley.

Notes

Break noodles into pieces to fit and cook evenly. Use natural pressure release to keep noodles tender. For a crusty top, broil cooked lasagna for 3-5 minutes. Leftovers store well in fridge up to 4 days or freeze up to 3 months. Reheat covered to retain moisture.

Nutrition

Keywords: Instant Pot lasagna, creamy lasagna, easy lasagna recipe, no-boil noodles, pressure cooker lasagna, quick lasagna, family dinner, comfort food

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