You might feel like making lasagna in a pressure cooker is crazy. Don't you need an oven for those crunchy edges? To make sure the meat is cooked through? How can anyone make lasagna without baking it? Well, trust us - this one is well worth making. If you have a 6- or 7-inch springform pan and you kept the trivet that came with your Instant Pot, you can make a delicious layered lasagna pie in 30 minutes. And if you want to make it ahead, you can prep the lasagna, put it in the freezer, then put it right into the Instant Pot for an easy dinner.
Ingredients
- 2 teaspoons olive oil
- 1 pound ground beef
- 1 teaspoon salt
- 1 package no-boil lasagna noodles , 6 ounce
- 1.5 cups marinara sauce , or to taste
- 2 cups fresh spinach
- 1 package shredded mozzarella cheese , 8 ounce
- 1 package soft goat cheese , 8 ounce
Instructions
-
1
Turn on a multi-cooker (such as Instant Pot) and the select Saute function. Heat olive oil; add ground beef and salt. Cook, breaking it into clumps with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine.
-
2
Pour 1 1/2 cup water into the pot. Set the metal trivet inside.
-
3
Arrange lasagna pieces over the bottom of a 6-inch springform pan. Ladle 1/3 the tomato sauce on top; add 1/3 of the cooked beef and 1/3 of the fresh spinach. Dollop 1/2 the mozzarella cheese on top. Repeat layers using 1/2 the goat cheese. Repeat once more, finishing with remaining mozzarella and goat cheese on top.
-
4
Tent the top of the lasagna loosely with aluminum foil. Lower it gently onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
-
5
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
-
6
Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore African Recipes
Banana Egg Waffles
Our family makes these waffles for a gluten-free breakfast that tastes great, too! These waffles taste delicious with fruit inside them, too! Try substituting blueberries for chocolate chips; they're still delicious! Spread some butter, then add a dollop of maple syrup, and the kids will never know these aren't the regular pancakes you make every Saturday morning!
Backpacking Oatmeal
This backpacking oatmeal recipe is quick to prepare and effortless to cook at camp. I created it for a bike ride from Pittsburgh to Washington, D.C. It makes enough to leave two people feeling very full, and it provides a mix of carbs and protein that's needed for a long day of biking or hiking.
Homemade Beef Stew
A homemade beef stew recipe for the stovetop. This traditional stew is good eaten from a bowl or poured over biscuits. Substitute lamb and voila!... Irish stew! If thicker stew is desired, add more cornstarch and/or take the cover off for the last 15 to 20 minutes. The longer this simmers, the better! Vary the herbs to your taste.