Irresistible Instant Pot Lasagna

Here is my favorite instant pot lasagna recipe, with layers of tender pasta, rich meat sauce, creamy ricotta, and plenty of melted cheese, all cooked together in one pot.

This lasagna is my go-to weeknight dinner when I want something comforting but don’t have hours to spend in the kitchen. The instant pot makes it so much faster than traditional oven lasagna, and cleanup is a breeze since everything cooks in one dish.

What Kind of Ground Beef Should I Use?

For Instant Pot lasagna, lean ground beef works best since you won’t be able to drain off excess fat like you would with stovetop cooking. I’d recommend going with 90/10 or 93/7 lean ground beef to avoid having too much grease pooling in your finished dish. If you only have regular ground beef (80/20), you can still use it, but consider browning it in a skillet first and draining the fat before adding it to your Instant Pot. Ground turkey is also a great option if you’re looking for something even leaner – just keep in mind it might need a bit more seasoning since it’s milder in flavor than beef.

Options for Substitutions

This Instant Pot lasagna is pretty forgiving when it comes to swapping ingredients:

• Ground beef: Ground turkey, chicken, or even plant-based crumbles work great here. If using turkey or chicken, you might want to add a bit more seasoning since they’re milder than beef.
• Lasagna noodles: Regular lasagna noodles are best for this recipe since they hold up well under pressure. Don’t substitute with no-boil noodles as they might get too mushy in the Instant Pot.
• Kale or spinach: Fresh spinach, frozen spinach (thawed and drained), or even chopped zucchini work well. If using frozen spinach, squeeze out excess water first.
• Tomato sauce: Marinara sauce, crushed tomatoes, or even pasta sauce can replace the tomato sauce. Just keep an eye on sodium levels if you’re watching your salt intake.
• Mozzarella or cheddar: Any melting cheese works – try provolone, Monterey Jack, or a Italian cheese blend. Just stick with about 1 cup total for the best texture.
• Italian seasoning: Make your own with dried basil, oregano, thyme, and rosemary, or use individual herbs you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot lasagna is not breaking your noodles to fit properly in the pot, which can lead to uneven cooking and noodles sticking out above the liquid – break them into thirds or halves to ensure they’re completely submerged.

Another common error is not browning the ground beef enough before pressure cooking, so make sure to get a good sear using the sauté function to develop flavor and prevent the meat from becoming mushy.

Don’t forget to do a natural pressure release for at least 10 minutes before manually releasing the rest, as a quick release can cause the liquid to splatter and make your lasagna watery.

Finally, resist the urge to open the pot immediately after cooking – let it rest for 5-10 minutes so the cheese can set and the layers hold together when you serve it.

What to Serve With Instant Pot Lasagna?

This hearty lasagna is pretty much a complete meal on its own, but I love serving it with a simple Caesar salad or mixed greens to balance out all that cheesy goodness. Garlic bread is always a winner too – perfect for soaking up any extra sauce on your plate. If you want to keep things light, roasted vegetables like zucchini, bell peppers, or broccoli make great sides that won’t compete with the rich flavors of the lasagna. A glass of red wine doesn’t hurt either if you’re feeling fancy!

Storage Instructions

Store: This Instant Pot lasagna keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day after all those flavors have had time to meld together. It’s perfect for meal prep or making ahead for busy weeknights.

Freeze: You can freeze portions of this lasagna for up to 3 months in freezer-safe containers or wrapped tightly in foil. I like to cut it into individual servings before freezing so I can grab just what I need for lunch or dinner.

Reheat: To warm it up, just microwave individual portions for 1-2 minutes or heat in the oven at 350°F for about 15-20 minutes until heated through. If it’s frozen, let it thaw in the fridge overnight first, then reheat as usual.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 130-145 g
• Fat: 55-65 g
• Carbohydrates: 235-255 g

Ingredients

For the filling:

• 1 tbsp olive oil
• 1 tbsp Italian herbs
• 1 tbsp garlic powder
• Ground black pepper (freshly ground preferred)
• 1 tsp salt
• 1 lb ground beef or turkey (90/10 lean preferred for less grease)

For the layers:

• 3 cups chopped kale or spinach (fresh or frozen, thawed and squeezed dry)
• 2 cups water
• 11 oz dried lasagna pasta (oven-ready or traditional, broken into thirds if using traditional)
• 2 cans (14 oz) tomato sauce (reduced sodium is best to control saltiness)

For the topping and garnish:

• Parmesan cheese (optional, for grating on top)
• Fresh basil or parsley (for garnish and fresh flavor)
• 4 oz shredded mozzarella or cheddar cheese (I like Tillamook sharp cheddar)

Step 1: Brown the Ground Meat

• 1 lb ground beef or turkey
• 1 tbsp olive oil
• 1 tbsp Italian herbs blend
• 1 tbsp garlic powder
• 1 tsp salt
• ground black pepper, as needed

Turn the Instant Pot to the ‘Sauté’ setting and wait until the display reads ‘Hot,’ about 3–5 minutes.

Add the olive oil and swirl to coat the bottom.

Add the ground beef or turkey and immediately start breaking it up into small pieces with a spatula.

Sprinkle in the Italian herbs blend, garlic powder, salt, and ground black pepper.

Continue cooking, stirring often and breaking up the meat, until it is well browned, about 5 minutes.

Press ‘Cancel’ on the Instant Pot to stop sautéing.

Remove half of the cooked meat to a bowl and set aside for layering later.

Step 2: Layer the Lasagna in the Instant Pot

• 2 cups water
• 11 oz dried lasagna pasta (about 12 sheets)
• 3 cups chopped kale or spinach
• cooked ground beef or turkey from Step 1
• 2 cans (14 oz each) tomato sauce, reduced sodium

Begin assembling the lasagna directly in the Instant Pot.

First, pour in the water.

Break 4 sheets of dried lasagna pasta in half and arrange them in a layer over the water.

Next, add half of the chopped kale or spinach, followed by another layer of 4 broken lasagna noodles.

Then, add the reserved ground meat from Step 1, the remaining kale or spinach, and pour one can (14 oz) of tomato sauce on top.

Finally, break the remaining 4 noodles in half and lay them on top, then pour the second can (14 oz) of tomato sauce evenly over everything.

Step 3: Pressure Cook the Lasagna

Close and seal the Instant Pot lid.

Cook on High Pressure for 7 minutes.

When the cooking time is up, let the pressure naturally release for 10 minutes before turning the valve to Venting to manually release any remaining pressure.

Carefully open the lid; the lasagna will appear saucy, but it will solidify more as it cools and the pasta absorbs the liquid.

I find that letting it rest a few extra minutes makes the slices hold together better.

Step 4: Melt the Cheese and Let Rest

• 4 oz shredded mozzarella or cheddar cheese (1 cup)
• Parmesan cheese, if desired

Sprinkle the shredded mozzarella or cheddar cheese evenly over the hot lasagna.

Cover the Instant Pot (do not turn it back on) and let the lasagna rest for about 5 minutes, or until the cheese has melted from the residual heat.

If desired, you can also sprinkle Parmesan cheese on top for extra flavor.

The resting period also helps the lasagna set up nicely.

Personally, I always add a little Parmesan at this stage for a savory kick.

Step 5: Finish and Serve

• fresh basil or parsley, for finishing

Cut the lasagna with a large spoon or spatula and serve hot, garnishing with fresh basil or parsley if you like.

Keep the Instant Pot on ‘Keep Warm’ to enjoy later.

To reheat, add 1/4 cup water and use the Pressure Cook or Steam setting for 1 minute.

For a burst of freshness, I love to finish each serving with just-torn basil or parsley leaves.