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instant pot lasagna on a plate

Instant Pot Lasagna Recipe

Hearty, cheesy, and so delicious, our Instant Pot Lasagna recipe uses creamy Béchamel, plenty of cheese, and a ground beef and sausage meat sauce the whole family will love!
Course Main Course
Cuisine American/Italian
Keyword beef lasagna recipe, homemade lasagna recipe, instant pot lasagna, instant pot recipes, lasagna recipes, pressure cooker lasagna, pressure cooker recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 344kcal


  • Spatula or wooden spoon
  • Bowl
  • Springform pan*
  • Parchment paper
  • Aluminum foil


  • 1 lb. ground beef
  • 1 24 oz. jar marinara sauce
  • 1 cup mozzarella cheese
  • ½ cup Parmesan cheese
  • 1 small onion chopped
  • 2 Tbsp. garlic minced
  • 1 Tbsp. garlic powder
  • 1 Tbsp. Italian seasoning
  • salt and pepper to taste
  • oven-ready lasagna noodles
  • 1 Tbsp. olive oil

Béchamel Sauce

  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 cups milk
  • sprinkle salt


  • Set your Instant Pot to saute mode. Add olive oil to the pot and wait until it’s hot (it will start to shimmer). Once hot, add ground beef to the pot.
    cooking ground beef for lasagna
  • Cook until it begins to brown, then add in garlic powder, Italian seasoning, chopped onion and minced garlic. Cook until the onions are translucent, about 3 minutes.
    onions and garlic added to ground beef in instant pot
  • Pour in marinara sauce and stir until fully mixed. Then, pour the entire mixture into a separate bowl and wash out the inside of your Instant Pot.
    mixing marinara sauce into ground beef in instant pot
  • Prepare your béchamel sauce by melting butter in the pan and sprinkling in flour (see: How to Make a Roux).
    Adjust heat to low, then slowly add milk while whisking.
    Continue to cook, whisking occasionally, until the sauce thickens. Finish the sauce with salt.
    Follow our guide on How to Make Béchamel.
    creating a roux to add to lasagna
  • Line your springform pan with parchment paper. Add a layer of meat sauce over the paper in the pan.
    beef layered in instant pot
  • Then, add a layer of lasagna noodles.
    lasagna noodles layered on beef in instant pot
  • Add another layer of meat sauce. Top with béchamel sauce.
    meat sauce with bechamel in instant pot
  • Add a handful of mozzarella cheese and a sprinkle of Parmesan cheese.
    cheese added to lasagna
  • Top again with a layer of lasagna noodles. Repeat the layers by starting again with meat sauce. On the final layer, add your noodles and remaining béchamel sauce. Top with remaining cheese. Cover your springform pan tightly with aluminum foil. Use another strip of foil to create a rectangular strap to wrap around the pan. This creates a “handle” that you can use to lift it out of the pot easily and prevents water from getting into the pot.
    creating tin foil sling for instant pot lasagna
  • Add 1 cup of water to your Instant Pot, then place the trivet in the pot. Place your aluminum foil covered pan on the trivet. Cook on high pressure for 20 minutes, then quick release. Serve, and enjoy! See instructions below for browning the top if desired.
    instant pot lasagna with a fork on a plate



  • Using a springform pan makes it easy to remove the lasagna from the pan, but it isn’t necessary. Use a round baking pan that fits your Instant Pot if you don’t have a springform pan.
  • To brown the top of your lasagna, place it under the oven broiler for about 2-3 minutes until it browns.
  • Check the post for instructions on how to reheat and freeze lasagna.


Calories: 344kcal | Carbohydrates: 15g | Protein: 19g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 701mg | Potassium: 604mg | Fiber: 3g | Sugar: 7g | Vitamin A: 734IU | Vitamin C: 8mg | Calcium: 275mg | Iron: 3mg