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Instant Pot Lasagna
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Instant Pot lasagna: Spinach, tomato, goat cheese, beef, and mozzarella layers. Simple and fast to make.
Ingredients:
  • 2 teaspoons olive oil
  • 1 pound ground beef
  • 1 (6 ounce) package no-boil lasagna noodles, broken into large pieces
  • 1.5 cups marinara sauce, or to taste
  • 2 cups fresh spinach
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 (8 ounce) package soft goat cheese
Instructions:
  • Preheat the multi-cooker using the Saute function. Heat olive oil and add ground beef and salt. Cook while breaking into clumps until fully browned, around 6 minutes. Place the beef in a bowl, wash the pot, and put it back in the machine.
  • Carefully add 1 1/2 cups of water into the pot and place the metal trivet inside.
  • Layer lasagna pieces on the bottom of a 6-inch springform pan, followed by 1/3 of the tomato sauce, 1/3 of the cooked beef, and 1/3 of the fresh spinach. Add half of the mozzarella cheese in dollops. Repeat the layers with half of the goat cheese. Repeat the layers one more time and finish with the remaining mozzarella and goat cheese on top.
  • Cover the lasagna loosely with aluminum foil, place it on the trivet, and lock the lid. Cook on high pressure for 20 minutes. Let the pressure naturally release for 10 to 40 minutes before unlocking the lid.
  • Position the oven rack 6 inches away from the heat source and preheat the broiler.
  • Carefully move the springform pan to a baking sheet. Broil until the top cheese is lightly browned and bubbling, approximately 5 minutes.

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