Easy Instant Pot Lasagna – Nom nom nom!

Instant Pot Lasagna - Sisters Under Pressure
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 Lasagna. Ooey-gooey cheesiness with that perfect tomato pizzazz…in the Instant Pot!

I made this Instant Pot lasagna a few times before finally settling in on this one. I have to admit – I didn’t measure out the spices exactly, but I was very generous in the amounts of oregano and garlic and wine seasoning. The Garlic and Wine seasoning from The Melting Pot seriously made this recipe (it can be ordered online, or picked up in the restaurant – it’s fabulous in recipes and on salads! Shipping online is $13.96 to NY which is crazy sauce!! If you do need any, please send us an email! I’m happy to pick it up locally and ship – it is $7.50 at our restaurant with tax). I didn’t add any salt or pepper, and my husband, who LOVES salt, didn’t need to add any either. This is the same springform pan that I use to make cheesecake (another reason to have a 7″ springform pan!) I went to take a photo of the lasagna cut, and found this empty plate. My husband loved this one!

Lasagna Empty Plate
The great lasagna disappearing act!

I broiled the lasagna for 5 minutes at 500° when it was done to brown the cheese, but this step is definitely optional. And layering noodles in a round pan can be frustrating, but don’t be afraid to get creative and jigsaw it up!

Lasagna Puzzle
Rectangle noodles CAN fit in a round pan!

Let us know if you try this recipe, and if you add any additional or different spices! Happy lasagna-ing!

UPDATE: I also found these 6″ square pans – SQUARE pans for lasagna!!! 🙂 I’m planning to use them to make TWO at a time stacked in the pot. We’ve been using the 4″ mini springform pans that I use for my cheesecake to make mini lasagnas as well – I LOVE having multiple uses for all of these pans!


The Recipe

Instant Pot Lasagna - Sisters Under Pressure
What’s a Sisters Under Pressure recipe without photo directions?? PS. In the block “Repeat steps A, B, C, D – it states to add the cheese mixture. Add some sauce first, THEN the cheese 🙂 Sauce amount is as you desire – I make sure there is enough to cover the noodles 🙂

Instant Pot Lasagna - nom nom nom!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 4 servings

Serving Size: 1/4 piece



  1. Brown 1lb ground beef.
  2. Mix ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, and spices.
  3. Line bottom of 7" springform pan with no-boil lasagna noodles. Break into pieces to fit the pan.
  4. Add layer of tomato sauce - enough to cover the noodles.
  5. Add layer of half of ground beef.
  6. Add layer of half of cheese mixture.
  7. Repeat with another layer of noodles, tomato sauce, ground beef, and cheese.
  8. Top with layer of noodles, and additional tomato sauce.
  9. Add remaining mozzarella and Parmesan cheeses.
  10. Place trivet in Instant Pot insert, and add 1.5 cups water.
  11. Loosely cover pan of lasagna with foil to keep out water.
  12. Place lasagna pan on top of trivet in insert.
  13. Lock lid on pot, and set valve to sealing.
  14. Press manual, 20 minutes (be sure pot is on high pressure).
  15. After cook finishes, allow to naturally release (NR) pressure - approximately 10 minutes.
  16. Remove lasagna after pressure releases. Broil on high for a few minutes to brown cheese.
  17. Enjoy!


Total time for recipe: Up to pressure - 5 minutes, cook time - 20 minutes, natural release - 11 minutes = 36 minutes.

You could also substitute cottage cheese for the ricotta.


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  1. If you have a shoprite near you, they sell no boil fresh lasagna in their refrigerated pasta section. It’s shoprite brand and it’s far tastier than any no boil I have ever used.

    • Hi Lorri! I’ve been trying to find you a good answer and I’ve read yes, no, and everything in between. The yes one’s I found said to make sure there is enough sauce for the noodles to absorb. I mistakingly did this once – I grabbed the wrong box and didn’t know it. The noodles were a little more al dente than I prefer. An extra couple of minutes may have fixed that. It didn’t taste bad though!

      • If you boil the noodles before hand and cook them just a bit on the tough side it should be fine ie if noodles call for a 15 min cook time do them for 12 minutes.

  2. I’ve had my Instant Pot for 6 days and I made this tonight. In fact, I went and bought a second springform pan and made two. It was amazing! The only thing I did differently was add some ground sausage to the ground beef.

    • Hi Tamara! Hooray!! I’m so glad you liked it. Did you make both at the same time and stack the pans? I’ve been curious on this, but need to buy another pan 🙂

      • I did not. I made one 6 inch and one 7 inch and with the trivet, I was worried about them both fitting or messing something up since I am so new. But, I put the second one in while I browned the cheese on the first and cleaned up. It was done before we were even finished eating! But, I want to try stacking for sure.

    • Hi Donna! I’ve never used GF noodles before. I did a quick search on them, and it looks like GF no-boil noodles have very similar directions as noodles with the gluten. If you try it, definitely let us know! 🙂

      • I use gluten free Tinkyada Rice noodles – I add a jar of broth, jar of sauce and halve the cook time on the noodle package

  3. I made this for tonight. It seemed easy. I haven’t tried it yet. I didn’t use the spring firm pan, just the pot. I can’t wait to see the results. Where can I get the spring firm psn, will any spring form pan work?

  4. I am in the process of making this lasagna for tonight’s meal. I’m just wondering how much Italian spice to put in the cheese. I used 1 tablespoon but I’m not sure that’s enough. Thanks so much for this great recipe… I hope!

    • Hi Susan! I’m so glad you’re making it!!! 🙂 I honestly eyeballed it, but I’m fairly heavy handed when it comes to the spices 🙂 You can always add more 🙂

      • Thanks for the quick response. I did add more. I’m just not a very innate cook, I guess… but it’s in the Instant Pot and counting down!

    • Hey Pugmom! The pot needs water to come to pressure, so if the lasagna was in the pot insert itself, it would be in the liquid.

      I have not tried it personally, but there have been recent posts in the instant pot community on Facebook with people who have done it. One person used a layer of vegetables in the bottom.

      • I wouldn’t personally like Lasagna directly in the pot. The water causes the sauce to be to thin. Also you must spoon the Lasagna out of the pot.

  5. Hi – thanks for the recipe! It was delicious. For some reason I had to add another 5 minutes to get my no-boil noodles fully cooked. I did add a just a few spinach leaves in the layers but if anything they add moisture. Q: I’d like to avoid using foil to loosely cover the pan because with heat and especially with acidic foods, some aluminum leaches into the food even if not touching. Would a silicone cover be OK or do you need steam getting into the dish? Is there anything else that would work? Thx!!

    • Hi Marina!! Thanks for trying the recipe 🙂 I’ve honestly never heard of the aluminum leeching into the food – I’ll definitely look into that. No steam is needed in the dish. If the cover is oven safe I’d guess it would be okay in the pot. I’m not sure if the reflective nature of the foil impacts the cook of the lasagna. If you try the silicone, let us know how it turns out!

      • Just got my pot and am confused. Stacking..you put them on top of the other and doesn’t the cheese stick to the foil? I agree with the person that didn’t ant to put foil on top..has anyone used silicone? I have the lux 60 v3 should I worry about things fitting it? I heard there are color seals so you can tell them part..have you heard of that? Should you always have the insert in when using? Thanks for your help.

        • Hi Anita! Sorry for the delayed response. The stacking just goes one on top of another with the square pans – I just put one in the pan on the trivet, and then put the other on top rotated just a bit so it sets on the edges 🙂 As far as the foil goes, I’m not sure what an alternative would be. I have had several ask, but I have not sure. The trivet is necessary so the pans aren’t directly on the bottom of the Instant Pot insert 🙂

          • Spray the foil first with your pam/canola etc spray then cover oil side to cheese. I’ve always done this with any foil cheese covering and have never had it stick very much. Even when setting something on top for transport after cooking.

  6. Great looking recipe! Have you tried out your 6″ square pans for the lasagna yet? I was wondering and trying to figure out if a square pan would work in the IP(I have same model as yours)

    • Hi Kandy!!! I actually JUST made them last night!!! 🙂 If I would have cooked a little more beef, I would have had enough for two full recipes 🙂 I did a regular lasagna in one tray, and a play on pierogis in the other (I did potatoes, sour cream and cheddar cheese instead of the beef and ricotta cheese mix). They worked out beautifully, and I was able to stack them! 🙂 I do have them listed on this recipe page, and also over at http://www.sistersunderpressure.com/accessories 🙂

  7. I am very new, only used my IP twice so far… I am confused on the NPR. They cookbook that came with mine says to turn the pot off after cook time is done and then time the “natural release” However some of the recipes, like this one, it shows the cook time done and leaving it on warm to count the time? Does it matter? Thanks! This is next on my list to try!

    • Hi Staci! Welcome to the world of pressure cooking! 🙂 When I NPR, I just leave it on keep warm and let the pressure come down. I do this for one main reason – I know exactly how long it took to depressurize (very helpful for the blog). I’ve never had issues with keeping food warm after it is done cooking. If you’d like it to not switch to keep warm after cooking, press the cook function button twice before setting the time – you’ll see the keep warm light turn off 🙂

  8. Hi. I tried this method and the flavor was terrific and it was a hit with my family. I look forward to making some minor adjustments the next time around to improve upon first effort. I did have a problem…

    My problem is that when I released my lasagna from my springform pan it did not maintain any shape…it oozed all over the place. Again, it tasted great but it had no shape. Perhaps it was the noodles I used? My thought, given this, is that maybe I might make out better with the 6 inch square pans. Thoughts? Thanks.

  9. Picked up an 8″ pan at bed, Bath & Beyond -snug fit but it worked. It was awesome! Thanks for an easy recipe, this is definitely going to be one of my go-to recipes.

  10. Oh I so want to try this! You mentioned stacking. I just got my Instant Pot, I have never heard of stacking? I can put one pan on top of the other? Do I need to put anything in between them?

  11. Are the 6 x 6 x 2 inch square pans deep enough to make a lasagna? Are the cooking instructions the same if I use two 6 inch pans? I noted above that this recipe was not enough for two pans, would you increase the ingredients by half to make two pans? Thanks for your help.

    • Hi Rose! The recipe will definitely fill one pan, with a layer of noodles on the bottom, one in the middle, and then one on top. If I make two, I double everything 🙂

      • Danielle, I have been cooking with a digital pressure cooker for 25 years. My pressure cookers 4-6 quart all say to use 1 cup of liquid. The liquid doesn’t have to be water. I use no water, if I use sauces,broth, cream soups and etc. I don’t want my meals to be soupy. Also I would put a little sauce first in the pan then noodles then a little more sauce on top of the noodles and continue to Ayer as your recipe states. This is to keep the noodles from sticking or burning. Have you had any problem with this?

        • Danille, I plan to try the Lasagna and a few other recipes. I love your site and thanks for your reply’s. My Gram always said we are never to old to learn something new!

  12. Made this tonight for dinner, following your recipe (mixed in some Italian sausage with the ground beef). It turned out wonderfully. The timing was perfect and it was a beautiful consistency. Thanks for the great recipe! Looking forward to trying some of your other ones as well.

  13. Forgive me, I’m new to this, but how do you stack spring forms? I’m envisioning placing one 6 inch right on top of another one, and wouldn’t that be too tight of a cover for the lasagna on the bottom?

    • Hi Katie!! I place one plan on the trivet, then rotate the next pan so it sits opposite the one on the bottom – like in the shape of a diamond. I have a photo bit the comments aren’t letting me pop it in there. Let me know if that doesn’t make sense 🙂

  14. I just made this and the noodles were still crunchy after 20 min at manual high pressure and 10 min NPR. I used 3/4 bottle of sauce in a 6×3 inch pan. I’ve just put it back in the pot for another 20 min and hopefully it will eventually cook. Where did I go wrong?

  15. Do you line the pan with parchment? If not, how do you get the lasagna off the push pan. I read not to cut anything in the push pan as it will scratch and then cause sticking.

    • Hi Jodi! I use spring form pans, which release the sides to let the lasagna out 🙂 I haven’t used a push pan before, but I don’t see why you couldn’t use parchment with it 🙂

  16. This looks delicious! I’ll be making it tonight for my family in an 8″ springform. Does it make enough to feed 5 adults and a kiddo? Should I do 1.5 times the amount of ingredients to fill my pan and make sure there’s enough for everyone? Should I adjust the time at all? Thanks!

    • Hi Allison! 1.5 times should be perfect – if I double I end up with too much meat (but if you’re feeding 5 that might be okay!). 8″ springform is bigger than I usually use (8″ doesn’t fit in my pot, haha). If you’re serving with sides too, I would think that would be enough 🙂

  17. A great idea to make lasagne in a springform tin. I just happened to have a tin that fits my pressure cooker perfectly.
    Thank you for that.
    Unfortunately we didn’t have time for it to cool tonight, so dished it up out of the tin 😉

  18. Hi Danielle. First off, I really appreciate not only the detailed recipe but the great feedback you give. I’m planning to make this for the kiddos tonight (wife and I have date night). Any thoughts or changes I might need to make as we live in a higher altitude?
    Thank you so much!

    • Hi Dan! Thanks for stopping by and giving your feedback as well 🙂 I don’t have much experience with higher altitude cooking. My first question would be if you’ve had to alter other recipes? I’ve always cooked this for 20 minutes with a natural release. If the ground beef or chosen meat is already cooked, you’re really working to cook the noodles and meld (is that a word? Haha) the flavors. An extra minute or two definitely won’t hurt – I’m just not 100℅ sure if it’s necessary. Either way – please report back and let us know what you did and how it turned out 🙂

  19. Hi Danielle, I’m really wanting to try this in my IP. My smallest springform is 8.5 inches and won’t fit. So I’ll have to buy a new one.. darn. 😉 How much room is necessary around the springform (edge of pan to wall of IP insert) for it to cook correctly? Could they be touching or does there have to be space? Ive used my trivet but have yet to do pot in pot – isn’t that the term? I’m a newbie but loving my IP! For this meal plan rotation I’ll stick with lasagna the old school way but I’m excited to try it in the IP. Thanks!

    • Hi Alisha! As long as there is enough room for the pressure to build, you’re fine 🙂 The biggest I’ve been able to fit is a 7″, but I haven’t ventured into 7.5 or 8″ pans. We have the ones we have listed on our accessories page 🙂

  20. Hi. I’m new to this. I received a 5 qt as a gift and was wondering what size springform pan I should use for that and where I can get it? Thanks.

    • Hi Sue! The diameter of the 5 quart and 6 quart are the same 🙂 We have several pans that should work for you listed over on our accessories page 🙂 The only thing that would change would be where we talk about stacking pans – that may not work in the 5 quart as well.

  21. I have been trying to help my wife with weeknight dinners. Assembled the lasagna last night and cooked tonight. So easy and the kiddos love it. Only problem was that I did not let it set up long enough after broiling and when I pulled off the spring form pan, it sagged a bit. Still tasted great.

    • Hi Paul! So glad to hear it turned out well for you!! I’m not sure how much sauce you used – it’s possible that a little less may be necessary – it should set up pretty well for you without needing to let it set up. If you try it again, let us know how it goes! 🙂

  22. How do you get the spring form pan out of the pot? Mine “just” fits inside with no room between the pan on the insert. I can get it out easily with nothing in it but with the lasagna in it to almost the top there’s no room to get your fingers in the pan to lift it out. Any tips? Thank you!

    • Nicole, just make a long “sling” out of aluminum foil. (Tear off a long piece and fold it inwards two times.) You can lower and lift tight fits this way. You have to be careful lifting it out but it works!

  23. Hi Danielle,
    I would love to make this lasagne in my IP, but substitute zucchini noodles cut with a mandolin instead of pasta noodles. Zucchini noodles have a higher water content – do you have any idea how the dish could be cooked in the IP, under what pressure and how much time?

    • Hi Laurie! I would think less time would be needed with zucchini noodles. Too much time will make them mushy town, so I would guess even a few minutes because the meat is already cooked. If you try this, please let us know how it turns out! 🙂

  24. I have had my IP less than a week and your recipe was the second I have made! We LOVE lasagna and it’s always been a weekend treat because of the time factor. I made it last night and it was wonderful!!

    My only complaint is breaking the noodles to fit the round pan–and I’ve ordered a square one to fix that!

    I did stack two and I didn’t increase the time at all. Only real modification I made was I ended my “layers” with the noodles and sauce and waited and added all the cheese on the top at the end. (except I also added onions, garlic, mushrooms and Italian sausage to the hamburger mix). I was going to broil to brown anyway, so this worked perfectly (and I didn’t have any cheese stuck to my foil!). I had to heat the over for our bread anyway, so this was not a hassle.

    I made the 2nd one a little smaller and stopped the top layer a little below the rim–since I was going to be balancing the slightly larger pan on it. I have leftovers today to share with my co-workers.

    This was as good as my ‘weekend” lasagna and I had it ready in an hour–less time than one of those yucky frozen ones!!

  25. Made this tonight. All these good reviews. I don’t know what I did wrong, but my noodles never cooked. We ended up scraping out the good stuff, and tossing the noodles. I even put it back in for another 10 min. No luck. My first IP fail. So sad. Any suggestions?

    • Hi Lauren! That’s a bummer – let’s see if I can help. What type of noodles did you use, how much sauce, and did you use the manual function? Let’s start there and try to troubleshoot 🙂

      • This happened to me as well. I used about half a box of the Barilla noodles. Is that too much? I used about half the jar of sauce. Too little?

    • Lauren Carr,
      Is it possible your pressure cooker didn’t come up to pressure? If there is steam coming out of lid while cooking it didn’t come up to pressure. Also if not a lot of steam from the lid when you release the pressure, that tells you it didn’t come up to pressure! Good luck next time!

  26. Hi Danielle, I am going to try this recipe. It looks good and easy. If I do two pots do I add more water? Also do you use a trivet over the first one also or just try to stack them?

    • Hi Marcia! No need for more water if you use two, and use the trivet in the bottom, place the next pan on that, and then the last pan on top of that one 🙂 Let me know if that doesn’t make sense 🙂

  27. We had this lasagna for supper last night! I was skeptical – but it turned out perfect! I used the two six inch pans. Thanks so much!

  28. I just made two today. I think doubled the cottage cheese because I had some left. Also it was really gooey so there may not have been enough egg. But…it tasted amazing. I’ll totally be using this again! Love the Hiware 7″springform pans!

  29. I would love to make the lasagna. I have a 7″ Pfaltzgraff souffle pan. Can I use this, and do I need to adjust the times at all? I love your blog. You crack me up!

    • Hi Susan! I’m not familiar with that pan specifically, but if it fits in the pot, it should work 🙂 The time is mainly to cook the noodles and meld the flavors, so no time adjustment should be necessary. Let us know how it turns out 🙂

  30. I’m a low carb person who really misses stuff like lasagna. I follow the recipe using my 7′ spring form pan–BUT, I used low carb flour tortillas instead of noodles. It’s WONDERFUL and I’ll bet it’s even better tomorrow.

  31. Thank you Danielle! I am planning to make this soon. (the reason I bought the extra deep Hiware pan! Well, this & cheesecake. 😀 )

    Do you know if I can use regular lasagna noodles since I already have those? Thank you for sharing and answering all our crazy questions!

    • Hi Debbie. I’m assuming the regular noodles you mean are uncooked? Just be sure they have a layer of sauce on them, and add an extra minute or two. I’ve used regular ones on accident and while delicious, they still needed another minute to cook (they were under al dente and had a few crispy spots). If they are fresh, I’d follow the package instructions for cooking the noodles and half the time.

      • Thank you Danielle! I didn’t see your response and I made this last night. It was GREAT! I was worried that the noodles would be too al dente since I didn’t have the no-boil. So, while I was browning the beef, I cooked my REGULAR lasagna noodles in my microwave for about 5 minutes. (I know horror that I used my STOVE! Ha!) Also, I thought I had cottage cheese to replace the ricotta and I didn’t. I decided to use sour cream and was worried it would curdle but it didn’t. It tasted great! The noodles were cooked perfect. Next time I will def use ricotta as I’m sure that’s better. But, all-in-all, it was so good. Thank you for sharing and also answering our many questions!

  32. I’m so excited to try this recipe tonight, but I have no clue what Italian Spices are or how much to add. I really don’t know how to wing things in the kitchen 🙂 What would you suggest and how much would you use? Thanks so much!

  33. This was bomb. My 4YR had several helpings. My husband doesn’t like ricotta so I decided to do a taste test. This recipe in the IP and no ricotta version in the oven. They were both finished at the same time, let them sit in the oven while we went to soccer practice, came home and put them both on broil for a few. The IP version won by a landslide.

  34. Hi, This looks delish and can’t wait to make it. Quick question can you make it the day ahead and then cook it in pressure cooker the next day. Thanks.

  35. For you folks on low carbs—I made this substituting low carb tortillas for the noodles. It was great!!

  36. Tried this today. Fooled with it a bit–smaller pan, pork instead of beef. It turned out fantastic! I am sold on IP lasagna!

  37. Crunchy noodles at 20 minutes HP, 20 minute NPR. Same thing as others have reported happened to me. The noodles were still crunchy at 20 minutes high pressure. I had to put it back in at high pressure for another 20 minutes. I think it might be the size of the pan (I used an 8-inch springform) isn’t allowing as much steam to circulate, so it takes longer. I also think that the amount and thickness of the marinara sauce really would affect the overall texture.

    • Hi Mini! I am unsure what would impact the noodles this much for them to be crunchy – I have had a few report this result, but far many more who have had success with the 20 minutes. What kind of noodles did you use, out of curiosity? I have used a 7″ springform in the pot – I’ll have to double check if my other one is 8″ or not (I have had success with the 7″ as well). How deep was the pan? Let us know 🙂 Would love to help you and others who have had issues troubleshoot! 🙂

  38. Thanks for sharing this recipe! I’m visual so your photos are perfect. I’ve made twice now and tonight’s was the best! The first time I did veggie with mushrooms and zucchini tonight I did a meat version and portobello mushrooms. It was amazing and everyone loved it. The spring pan rocks!!!

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