INSTANT POT LASAGNA
instant pot lasagna
– 1 lb. ground beef – 1 jar marinara sauce – 1 cup mozzarella cheese – 1/2 cup parmesan cheese – 1 small onion chopped – 2 Tbsp. minced garlic – 1 Tbsp. garlic powder – 1 Tbsp. Italian seasoning – 1 Tbsp. olive oil – salt and pepper to taste – Oven-ready lasagna noodles – 2 Tbsp. butter - 2 Tbsp. flour - 2 Tbsp. milk
Prep the beef.
Set Instant Pot to saute mode. Add 1 Tbsp. olive oil to the pot, once hot add 1 lb. ground beef. Cook until it begins to brown, then add in 1 small chopped onion and 2 Tbsp. minced garlic. Cook about 3 minutes until onions are translucent.
Add in 1 jar marinara sauce and stir until fully mixed. Then, pour the mixture into a separate bowl and clean out the inside of your Instant Pot.
Make béchamel sauce.
Melt 2 Tbsp. butter in a pan over low heat. Sprinkle in 2 Tbsp. flour, cook until the mixture just begins to brown, then slowly pour in 2 cups milk while whisking. Continue cooking until the sauce thickens. Finish with salt.
Line your springform pan or pound baking dish with parchment paper. Add an even layer of meat sauce.
Layer it up!
Add a layer of oven-ready lasagna noodles, breaking up as necessary to cover the meat sauce.
Top with another layer or meat sauce. Spread 1/3 of your béchamel sauce over the meat sauce.
Top with a handful of mozzarella cheese and a sprinkle of Parmesan cheese.
Place another layer of noodles over the cheese. Repeat the layer by starting with the meat sauce. Layer in this order: meat, béchamel, shredded cheese, lasagna noodles.
On the final layer, top with noodles, then your remaining béchamel sauce and shredded cheese.
Time to pressure cook!
Cover the lasagna tightly with foil. Add 1 cup of water to your Instant Pot, and cook on high pressure for 20 minutes. Quick release and serve!