Description
This Instant Pot Easy Lasagna is a quick and convenient one-pot meal featuring layers of lean ground beef, marinara sauce, short Mafalda pasta, and a blend of ricotta and mozzarella cheeses. With rich Italian herbs and a simple pressure cooking method, it delivers classic lasagna flavors in a fraction of the traditional cooking time.
Ingredients
Scale
Meat and Aromatics
- 1 lb lean ground beef or ground Italian sausage
- ¼ teaspoon salt
- A few turns freshly ground black pepper
- 1 yellow onion, diced
- 5 cloves garlic, minced
Liquids and Sauces
- 3 cups chicken broth (can substitute water and adjust salt to taste)
- 22 oz jar marinara sauce (650 ml / 2 ¾ cups)
- 1 15oz can diced tomatoes
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes (optional)
Pasta and Cheese
- 10-12 oz short Mafalda pasta (mini lasagna noodles)
- 1 cup ricotta cheese (can substitute cottage cheese)
- 1 cup freshly grated mozzarella cheese
Optional Garnish
- Fresh parsley
- Parmesan cheese
Other
- Olive oil (optional, to sauté very lean ground beef)
Instructions
- Sauté Beef and Vegetables: Turn on the Sauté function on the Instant Pot. When the display shows “hot,” add the lean ground beef and season with salt and pepper. Cook while breaking the meat into smaller pieces until it’s nearly cooked through. Add the diced onion and minced garlic, then continue cooking until the beef is browned and the onions are softened. If necessary, drain excess grease using kitchen tongs and a paper towel without removing the food from the pot.
- Deglaze the Pot: Turn off the Sauté function. Pour in a small amount of chicken broth and use a flat-bottomed spatula to scrape and deglaze the bottom of the Instant Pot insert, lifting any browned bits stuck to the surface to prevent burning during pressure cooking.
- Add Liquids, Sauces, and Seasonings: Add the remaining chicken broth to the pot, followed by layering the marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, and red pepper flakes evenly over the mixture.
- Layer Pasta: Evenly distribute the short Mafalda pasta (mini lasagna noodles) on top of the layered mixture and gently press down so the pasta is partly submerged in the liquids. Important: Do not stir after adding the pasta.
- Pressure Cook: Close the Instant Pot lid and set the steam release valve to ‘sealing’. Select the Manual or Pressure Cook setting and cook on High Pressure for 4 minutes. The pot will take about 15 minutes to reach full pressure.
- Release Pressure and Add Cheese: Perform a controlled quick release of the pressure by releasing the steam gradually to minimize splatter. Once the float valve drops, open the lid. Stir the lasagna gently, then fold in the ricotta cheese and sprinkle the grated mozzarella evenly on top.
- Melt Cheese and Serve: Place the lid askew on the Instant Pot to keep the heat in and let the cheese melt for a few minutes. Serve immediately garnished with fresh parsley and parmesan cheese if desired. Store leftovers in an airtight container in the refrigerator and consume within 4 days.
Notes
- The easiest lasagna ever! This recipe combines layers of meat, noodles, sauce, and two types of cheese for a quick and easy one-pot meal perfect for busy weeknights.
- For different pasta types or thickness, adjust the pressure cooking time accordingly: typically, less time for thinner pasta and slightly longer for thicker varieties.
- Using kitchen tongs and paper towels to soak grease avoids removing the contents from the pot, simplifying cleanup.
- Fresh parsley and parmesan make excellent garnishes to elevate the dish’s presentation and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 463
- Sugar: 7 g
- Sodium: 884 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 83 mg
