Instant Pot Lasagna

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. 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. 2

   Pour 1 1/2 cup water into the pot. Set the metal trivet inside.

3. 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. 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. 5

   Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

6. 6

   Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.