Easy Instant Pot Lasagna

Easy Instant Pot Lasagna

  • Author: Kate Morgan Jackson
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes (including time for the Instant Pot to come to pressure
  • Total Time: 30 minute
  • Yield: 4 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Italian


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!


  • 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)


  1. Press the Sauté button on your Instant Pot and let it warm up for a minute or two. Add the ground beef and stir, breaking up the beef with a wooden spoon, until browned.
  2. Add the oregano, garlic, tomato paste, salt, pepper, diced tomatoes, broth and wine and stir, scraping the bottom of the pot to get all the delicious cooked bits off.
  3. Stir in the broken up noodles, put the lid on and lock it and close the vent.
  4. Press the Manual button and set the time for 7 minutes. When the time is up, carefully open the vent to do a quick release until the pressure is completely released.
  5. Open the lid and stir half the cheese into the pasta mixture. Sprinkle the remaining cheese on the top and put the lid back on. Let it sit for about 5 minutes to give the cheese a chance to melt and then serve it up with a little fresh basil scattered on top!


  • The easiest (and neatest) way to break the dried noodles is to pop them in a zippered plastic bag, place the bag on a folded dishtowel on the counter and then whack them gently with a meat tenderizer or a rolling pin.  You are going for roughly 2 inch pieces.
  • Yearning for some ricotta cheese in your lasagna?  Just have about a cup of room temperature ricotta ready, and then add a few dollops to everyone’s serving once you have dished it out.