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Instant Pot Lasagna on black platter

Instant Pot Lasagna

This Instant Pot Lasagna is a one pot classic lasagna that is made in your pressure cooker in under an hour. Enjoy this delicious dish without ever turning on the oven!
Course Main
Cuisine American
Keyword instant pot lasagna, instant pot lasagna recipe, lasagna instant pot, one pot lasagna
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 443kcal
Author Kat Jeter & Melinda Caldwell


  • ½ pound Ground Italian sausage
  • ½ pound Ground beef
  • 1.5 teaspoon Onion powder
  • 1.5 teaspoon Garlic powder
  • 1.5 teaspoon Italian seasoning
  • 3/4 teaspoon Kosher salt
  • 1.5 cups Marinara divided
  • 1 cup Whole milk ricotta
  • 1 large Egg
  • 8 No boil lasagna noodles
  • 4 ounces Mozzarella
  • 1 cup Water


  • In a small bowl combine the onion powder, garlic powder, Italian seasoning, and salt.
  • Heat a large skillet over medium high heat. Once the pan is hot add the Italian sausage and ground beef to it and sprinkle with 3 ½ teaspoons of the seasoning mix. Cook for approximately 7 minutes or until cooked through.
  • When meat has finished cooking, drain the excess grease and place meat back in the pan. Add 1 cup of marinara sauce and continue cooking over medium heat until warmed through.
  • In a medium bowl combine the ricotta, egg, and remaining seasoning mix. Stir together until well combined.
  • Line your Instant Pot 7.5 inch springform pan with aluminum foil or parchment paper. This will keep your lasagna from sticking once it is cooked.
  • Break your lasagna noodles so that they fit in the bottom of the springform pan. It takes approximately 2.5 lasagna noodles for each layer.
  • Layer 1: Spoon ¼ cup of marinara sauce into the bottom of your lined springform pan. Place 1 layer of broken pasta over the bottom of your pan. Spoon 1 cup of meat sauce over the pasta making sure it covers all of the pasta. Spread ½ cup of the ricotta mixture over the meat sauce. Top the ricotta with 2 ounces of mozzarella cheese.
  • Layer 2: Begin your second layer by again breaking up lasagna noodles and placing them on top of the mozzarella cheese. Top with another cup of meat sauce followed by ½ cup of ricotta mixture.
  • Layer 3: Do a final layer of broken lasagna noodles on top of the ricotta. Top with remaining ¼ cup of marinara sauce and 2 ounces of mozzarella cheese.
  • Cover the lasagna with foil. Make sure there is a gap between the foil and the cheese so the cheese doesn’t stick to it as it bakes.
  • Place a trivet in the bottom of your Instant Pot and pour in 1 cup of water. Place the springform pan on top of the trivet.
  • Lock the lid in place and set the valve to SEALING. Set to HIGH pressure for 25 minutes.
  • When the timer goes off let it do a 15 minute natural release then carefully turn the valve to VENTING and release any remaining steam. When the pin drops you can unlock the lid and open it.
  • Remove the lasagna from the pot (be careful it will be hot) and remove the foil from on top.
  • Optional: If you want to brown the cheese, sit the lasagna in it’s pan on a baking sheet. Set your oven broiler to high and place the baking sheet in the oven for 3-5 minutes letting the cheese get browned and bubbly. Remove from the oven. If you don’t want to brown the cheese you can skip to the next step.
  • Let the lasagna cool in the springform pan for 10 minutes. Then release the springform pan and remove it. Gently peel away the aluminum foil. Use a spatula to lift the lasagna off of the bottom of the pan and place on a large serving plate.
  • Cut into 6 equal pieces and serve.


Serving: 1piece | Calories: 443kcal | Carbohydrates: 25g | Protein: 27g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1081mg | Potassium: 567mg | Fiber: 2g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 5mg | Calcium: 216mg | Iron: 3mg