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Avatar photoJohnson Maya

Easy Instant Pot Lasagna (No-Boil, 30 Minutes!)

This creamy, hearty instant pot lasagna delivers all the rich flavor of traditional Italian-American lasagna in just 30 minutes. With no-boil noodles, savory meat sauce, and three cheeses, it's a perfect weeknight upgrade that stays true to its roots.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 384
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 pound ground beef (85% lean)
  • 24 oz marinara sauce
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/2 cup freshly grated Parmigiano-Reggiano, divided
  • 2 cups shredded mozzarella cheese, divided
  • 12 no-boil lasagna noodles
  • 1/4 cup fresh basil, chopped

Equipment

  • 6-quart Instant Pot
  • Wooden spoon
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. instant pot lasagna recipeCard1
  2. Set the Instant Pot to Sauté mode and heat olive oil. Add the diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook 30 seconds. Add ground beef, breaking it apart, and brown completely. Drain excess fat if needed.
  3. Pour in marinara sauce and simmer for 2–3 minutes. Turn off the pot, remove the inner liner, and spread 3/4 cup of sauce on the bottom to prevent sticking.
  4. In a bowl, mix ricotta, egg, 1/4 cup Parmesan, 1/2 cup mozzarella, and chopped basil until smooth. Set aside.
  5. Place 4 lasagna noodles over the sauce. Spread half the meat sauce over the noodles, then dollop and spread half the ricotta mixture evenly.
  6. Repeat with another 4 noodles, remaining meat sauce, and remaining ricotta. Top with final 4 noodles, remaining 1/2 cup sauce, and sprinkle remaining mozzarella and Parmesan on top.
  7. Lock the lid, set valve to Sealing, and cook on Manual High Pressure for 6 minutes. Allow 15 minutes natural release, then quick-release remaining pressure. Rest 10 minutes before slicing.

Nutrition

Calories: 384 | Carbohydrates: 34 | Protein: 27 | Fat: 18 | Fiber: 3 | Sugar: 8

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months; thaw before reheating.
MAKE AHEAD: Brown meat and prep ricotta mixture up to 1 day ahead. Assemble and cook day-of.
SUBSTITUTIONS: Use ground turkey or Italian sausage instead of beef. For dairy-free, use plant-based ricotta and cheese alternatives (results may vary).
PRO TIPS: Always use no-boil lasagna noodles. Do not add water. Natural release is essential for perfect texture.
SERVING SUGGESTIONS: Garnish with fresh basil and grated Parmesan. Serve with garlic bread and a green salad like BLT avocado pasta salad recipe.
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