Name: Easy Instant Pot Lasagna
Prep time: 5 min
Cook time: PT-447488H34M42S
Total time: 39 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound ground beef; 2 teaspoons oregano; 1 garlic clove, minced; 2 tablespoons tomato paste; 1 teaspoon salt; ½ teaspoon pepper; 2 14 ounce cans diced tomatoes; 1 cup chicken broth; 1 cup red wine; 8 ounces dry lasagna noodles, broken into roughly bite sized pieces (see note); 2 cups shredded mozzarella cheese; Fresh basil for garnish (optional)

Jump to Recipe

Make everyone’s favorite pasta supper with a fraction of the work with this recipe for Easy Instant Pot Lasagna, and get ready to dish out seconds!

We do love lasagna around these parts. We do not love all the fuss that goes into making traditional lasagna though – slippery noodles, all the layering, all the baking.

I know, I’m such a complainer! But my pickiness about making traditional lasagna has inspired me to write all kinds of recipes that deliver lasagna in a faster, easier way.

I’m talking frying pan lasagna. I’m talking ravioli lasagna. I’m talking lasagna soup. I’m talking lasagna cupcakes.

So of course I needed to get my trusty Instant Pot in on the lasagna action, and this scoop and serve version is cheesy lasagna deliciousness with a minimum of muss and fuss. Ready to Instant Pot your lasagna? Let’s make it!

Here’s How You Make Instant Pot Lasagna!

You need most of the traditional lasagna ingredients – the noodles, the mozzarella cheese, and the makings for a delectable meaty sauce.

We are going to start with the sauce by using the nifty Sauté button on your Pot to brown up some ground beef, and then you are going to stir in some garlic, some spices, some tomato paste, some chicken broth and some WINE.

Next, you are going to get out all your aggressions by whacking some dry lasagna noodles until they are in roughly 2 inch pieces (you’ll do this in a plastic bag so you don’t have dried lasagna projectiles flying all over your kitchen) and drop them in the pot.

Give it all a stir, lock the lid, close the pressure vent and let it cook on high pressure for 7 minutes. (Bonus: because your Pot is already warmed up from the sautéing, it’s going to come to pressure a little faster than usual.)

When 7 minutes are up, do a quick release and when the pressure is released, open it up and stir in half the mozzarella. Sprinkle the rest on top, put the lid back on and let your lasagna sit for 5 minutes so the cheese has a chance to get deliciously gooey and melty.

And…that’s it! YOU HAVE MADE LASAGNA. There is only one pot, it has only been a half hour or so, and your only concern is whether you have enough lasagna for all the second and third helpings you are going to be asked for.

And we all lived happily ever after!