• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply Happy Foodie

Easy Recipes, Instant Pot recipes and slow cooker recipes

  • Home
  • Recent Posts
  • Recipes
  • My Cookbooks
  • About
    • Privacy Policy
    • Disclosures / Disclaimers / Copyright
    • Contact Me
    • Meet Gizmo, Our Foodie Pug
  • Cook’s Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

The Best Instant Pot Lasagna Recipe

October 14, 2018 by Sandy 158 Comments

Jump to Recipe
Instant Pot Lasagna

Instant Pot Lasagna is the easiest lasagna recipe! It tastes delicious, and you can customize it to your taste, adding any of your favorite ingredients!. Did you know it is very easy to make lasagna in a pressure cooker? You don’t have to boil the noodles first, so that’s a win in my book! If you are in the mood for some tasty Italian pasta, make this pressure cooker lasagna recipe.

Whole round Lasagna on a light blue plate with pressure cooker in background
Originally published Jan 19, 2018

Instant Pot Lasagna

This pressure cooker lasagna recipe is one of my most popular recipes! Often copied by others, but this is the original version of this recipe. The favorite Instant Pot lasagna recipe of thousands who have made it! Thank you all for your wonderful feedback and comments!

My husband, Paul makes a fantastic lasagna! He adds spinach, mushrooms, and other good stuff to it. His recipe makes a huge pan of it, and it lasts us for days! I wanted to make some in my Instant Pot electric Pressure Cooker, and see if it would turn out as good as his. And would it be any faster?

Well, he doesn’t cook his noodles, so I didn’t want to cook mine, either. I found some no-boil noodles that work perfectly (regular lasagna noodles worked as well, but the results were best when I soaked them first in very hot water for 15 minutes.).

He does a lot of chopping, and I wanted an Instant Pot Lasagna recipe where I could get good flavor without so much chopping. I turned to my pantry for some seasonings. Garlic powder, onion powder, and a few others did the trick! Saved some time there.

I decided to use my favorite jarred marinara sauce in this pressure cooker lasagna. When I have it, I use my homemade Instant Pot Marinara Sauce. Perfect! The Instant Pot Lasagna was coming together nicely! Here’s a summary of how I made it:

How To Make Lasagna in an Instant Pot Pressure Cooker

  1. Spray a 7″x3″ springform pan with cooking spray.
  2. Layer uncooked noodles in the bottom.
  3. Layer sauce, meat, and cheese mixture.
  4. Repeat layers two more times.
  5. Cover with a piece of sprayed foil, set on a trivet with handles (or use a sling) and put it in the pot.
  6. Pressure cook and let it naturally release for 10-15 minutes.
  7. Broil the top of your Instant Pot Lasagna to brown the cheese.

• Gather all of the ingredients and kitchen tools you will need.
• Cook the Meat with some seasonings so it isn’t bland.
• Prepare the cheese mixture.
Three images of lasagna making steps, ingredients, sauce ingredients in pot, and cheese and egg ingredients in glass mixing bowl

• In a 7″x3″ springform or push pan, start the layering with the no-boil noodles, which you will need to break apart to fit the shape of the pan.
• Next, layer 1/3 of the sauce, 1/2 of the meat, then 1/2 of the cheese mixture, and the spinach (optional).
• Start again with another layer of noodles, 1/3 sauce, 1/2 of the meat, 1/2 cheese mixture.
• Then noodles, sauce, and top cheese layer.
Three images showing layering of lasagna noodles and vegetables in round pot

Three images showing layering of meat, sauce, and cheese

• Cover with a piece of sprayed foil, set on a trivet with handles (or use a sling) and put it in the pot. Set the cook time and let it naturally release for 10-15 minutes after pressure cooking.
• Broil the top of your Instant Pot Lasagna to brown the cheese*.
Two images showing lasagna pan covered in aluminum foil then image of lasagna after broiling in oven
*Broiling is an optional step, and you can brown the cheese as much as you like.

Aluminum foil sling lifting round pot out of pressure cooker
This is what a foil sling looks like, if you need to use one. Take a 24 inch length of foil and fold it over 3 times the long way. You will have a sling that is 3″x24″.

Enjoy this delicious Instant Pot Lasagna!

Lasagna slice on a white plate with silver fork

blue banner with the words you might also like
Instant Pot Easy Lasagna Soup
Instant Pot Spaghetti and Meatballs
Instant Pot Marinara Fresh Tomato Sauce
Instant Pot Cheesy Meaty Shells
Instant Pot Zuppa Toscana (Sausage Potato Soup)

Pin This Recipe

Instant Pot Lasagna with title and simply happy foodie.com logo

4.98 from 47 votes
Whole round Lasagna on a light blue plate with pressure cooker in background
Print
Instant Pot Lasagna
Prep Time
25 mins
Cook Time
24 mins
Total Time
1 hr 4 mins
 

Instant Pot Lasagna is delicious and hearty. No need to pre-cook the pasta if you use no-boil noodles. Pressure cooker lasagna is easy to make.

Course: Dinner
Cuisine: Italian
Keyword: pressure cooker lasagna
Servings: 4 - 5
Calories: 427 kcal
Author: Sandy Clifton
Ingredients
Meat Mixture
  • 1/2 lb Lean Ground Beef (85% to 90% lean) You can use all ground beef
  • 1/2 lb Ground Italian Sausage (you can use all sausage)
  • 1/2 tsp Coarse Salt (1/4 tsp table salt)
  • 1/4 tsp Pepper
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Italian Seasoning
Cheese Mixture
  • 1 cup Ricotta Cheese (or Cottage Cheese)
  • 1 Egg
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/2 cup Parmesan Cheese, grated
  • 1 1/2 tsp Garlic Powder
  • 1 1/4 tsp Onion Powder
  • 1 1/4 tsp Italian Seasoning
  • 1/2 tsp Oregano
  • 1/2 tsp Salt (if your pasta sauce is salty, decrease to 1/4 tsp)
  • 1/2 tsp Pepper
  • 1/4 cup Chopped Fresh Parsley
Remaining Layers
  • 1 (24 oz) jar Pasta Sauce (about 3 cups) (I prefer marinara, or use your favorite brand)
  • 1/2 cup Chopped Spinach Leaves, optional (fresh, or frozen, thawed)
  • 5-6 No Boil Lasagna Noodles (or regular uncooked lasagna noodles that have been soaked in very hot water for 5 minutes)
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/2 cup Parmesan Cheese, grated
Instructions
Cook Meat
  1. Set pot to Sauté and add the beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning. Cook, stirring, until the meat is cooked.

  2. Remove meat, drain, and set aside. Clean out pot and add 1 1/2 cups water to it.

Mix the Cheese Mixture
  1. In a mixing bowl combine the ricotta, egg, mozzarella, parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside.

Make the Lasagna
  1. In a 7" x 3" or 6"x3" springform or push pan, make a layer of the no-boil noodles by breaking them and fitting them like a mosaic to cover the bottom of the pan.

  2. Spread 1/3 of the pasta sauce over the noodles, covering them all.

  3. Spread 1/2 of the meat mixture over the sauce evenly.

  4. Spread 1/2 of the cheese mixture evenly over the meat.

  5. Sprinkle the spinach (if using) over the cheese mixture evenly.

  6. Add another layer of noodles, press down on them a little.

  7. Add another layer of 1/3 of the sauce.

  8. Add the second half of the meat.

  9. Add the second half of the cheese mixture.

  10. Add another layer of noodles, the last 1/3 of sauce, 1/2 cup of mozzarella, and 1/2 cup of parmesan.

  11. Spray a piece of foil with nonstick spray and lightly cover the pan with the foil, enough that water can't get in.

  12. Set the pan on a trivet with handles and lift them into the inner pot that has 1 1/2 cups of water in it. You can also use a sling to set the pan on the trivet in the pot.

  13. Close the lid and lock in place. Turn the steam release knob to the Sealing position.

  14. Press the Pressure Cook or Manual button (or dial) and choose 24 minutes. High Pressure. It will take about 5 minutes or so for the pot to come to pressure.

  15. When the cook cycle has ended, let the pot sit undisturbed for 10-15 minutes (10-15 minute Natural Release). Then, turn the knob to the Venting position to release any remaining steam.

  16. When the pin in the lid drops down, open the lid. Use silicone mitts, sling, or good pot holders that can get wet to lift the rack with the hot pan out of the pot to a cooling rack. Be VERY careful as it could slip off the rack. 

  17. Carefully remove the foil. Turn on your broiler to 450° with the oven rack in the middle to top 1/3 position in the oven.

  18. Set the pan on the oven rack and let the cheese on top brown to your desired amount. Watch it closely as it doesn't take very long. Every oven is different!

  19. Let the lasagna rest for a few minutes before releasing from the pan. This will help it maintain its shape and cool down just a bit.

  20. Carefully (pan and lasagna very hot) release the lasagna from the springform pan while it is on a plate.

  21. If you used a push pan, set a large can of soup or veggies on a plate and set the push pan on top of the can. gently, and carefully push the sides of the pan straight down. Wear oven mitts or some kind of hand protection. The pan and the lasagna will be very hot.

    Then slide another plate under the lasagna. You might need to use a spatula to help slide it over.

  22. Serve with salad and some crusty bread!

Recipe Notes

This recipe works best in a 7"x3" springform or push pan. It will not fit in a 2" deep pan.

pink button with the words follow my pinterest board

RESOURCES TO MAKE Instant Pot Lasagna Recipe and More

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Filed Under: Dinner, Instant Pot, MOST POPULAR, Pasta, Recipes

Previous Post: « Instant Pot Scalloped Potatoes
Next Post: Instant Pot Orange Chicken Legs »

Reader Interactions

My Instant Pot Cookbook is Here!

Instant Pot Cookbook Cover

Comments

  1. Glenna

    February 15, 2021 at 7:55 am

    I have fresh, pre-sliced mozzarella. Can I use this in place of shredded low moisture mozzarella?

    Reply
    • Sandy

      February 22, 2021 at 12:05 pm

      Yes! Yummy!

      Reply
  2. Andrea

    January 28, 2021 at 8:26 am

    This was delicious, my husband said it tasted like authentic lasagna. I subbed cottage cheese for the ricotta and no one noticed the difference. I will make it again!!

    Reply
  3. cebelina

    November 25, 2020 at 8:31 am

    Lots of Lasagna recipes out there for Instant Pot. I was looking for something that was a bit traditional and your recipe is essentially how I would make it sans Instant Pot. You provide the convenience the Instant Pot gives us. It is just a lovely recipe. Easy as lasagna pie! It is worth it to invest in a silicone trivet that you can extract the spring form pan from the Instant Pot. It’s a lot less scary to remove the lasagna with. But other than that this recipe rocks. Much appreciation!!!

    Reply
  4. Jill Brown

    October 17, 2020 at 5:31 pm

    I’ve never made traditional lasagna but decided to give this a go! Had to put aluminum inside my spring pan because one of the little nubs is rusted ever so slightly and just didn’t wanna cook directly on it so it made for a little bit messier situation however the flavor was awesome! I used the air fryer lid on my pressure cooker to brown the cheese! – so yummy! Will definitely make again- Possibly with a different pan!

    Reply
  5. Tamara L Drobitsky

    June 1, 2020 at 7:26 pm

    This was absolutely amazing. My entire family loved it. I made one with sauce and one without.
    I will be making this again.

    Reply
  6. Abby

    March 15, 2020 at 2:25 pm

    This is fabulous!!!!!!

    Reply
  7. Glenda Cherry

    March 12, 2020 at 4:11 pm

    For those of you with a 3-quart (Mini) IP …

    I’ve done this recipe 3 times (4 if you count tonight :)) and it’s come out perfect every time. I had to make a couple of small adjustments, though. Since my IP is a 3-quart (Mini), I have to use a 6-inch springform pan. I leave out the spinach and parsley and can only use about 3/4 of the jar of sauce. (I heat the rest up separately and serve it on the side because my boyfriend LOVES sauce.) I also brown the sausage on the stovetop because the 3-quart IP doesn’t have enough surface area to brown it effectively. Tonight, we’re using sweet Italian sausage (no ground beef) and Rao’s Italian Sausage & Mushroom Sauce.

    I wrap both the top and bottom in heavy-duty foil and add 5 minutes to the cooking time. Yes, some of the cheese sticks to the foil because the pan is so full but I just scrape it back on the top before I pop it in the broiler.

    It’s pretty much the BEST lasagna I’ve ever made! 😀

    Reply
  8. Carrie

    March 9, 2020 at 2:42 pm

    I made this for the second time tonight. Absolutely delicious and perfectly cooked! Thanks for the great recipe! 😋

    Reply
  9. TW

    January 21, 2020 at 4:32 pm

    5 stars! Made this tonight! My husband said it was the best lasagna he’s ever had. He ate half of it! Haha!

    Reply
  10. Robert McKinney

    January 13, 2020 at 4:14 pm

    Made tonight and it turned out very good. I used cottage cheese, no bake noodles (soaked in hot water), and added two minutes to the time. Noodles were tender and nothing was over cooked. Will be my Instant Pot recipe for lasagna from now on.

    Reply
  11. JEFF DONOVAN

    December 15, 2019 at 5:45 pm

    Hi… I love your lasagna recipe and plan to make for my Christmas dish I’m bring to my parents. I plan on making the day before and then heating up when I get there. Would you recommend using the IP and the steam function? If so, how long would you recommend? Thanks.
    Jeff

    Reply
    • Sandy

      December 16, 2019 at 8:58 pm

      Hi Jeff, you can make it ahead and wait to cook it, just be aware of the type of pan you are using as there could be a little liquid coming out of the springform or push pan. You can wrap the bottom in foil. If you do cook it and reheat, the steam function is good, but I’m not sur eof the exat time as I haven’t tried it. I think I would try 15 minutes and then quick release. Add a little more time if necessary.

      Reply
  12. Lynn

    November 15, 2019 at 4:25 pm

    I’ve made this using frozen spinach and cheese ravioli. I make enough for two stackable PIP pans stacked on top of each other sitting on a trivet. I use the lids for both to keep moisture off. Once it’s finished I divvy it up into portions for two and freeze. It turns out perfectly, just thaw and reheat.

    Reply
  13. Jen

    November 11, 2019 at 4:13 am

    Sandy! I made this IP lasagna yesterday for dinner. It was my first time using my new springform pan and it turned out AMAZING. I make a wicked lasagna as it is, but I’ve only every made it in the oven in a HUGE pan but there is only my husband and I to eat it. I loved that I could make a smaller one in the IP.

    I wasn’t sure about the cook time as I was using GLUTEN FREE Catelli noodles in my recipe as I have Celiac Disease. Any time I have made GF pasta in my IP, it has turned to mush pretty quickly. I decided to go with 15 minutes on manual pressure and it was great!! I did make it a few hours early to let it set. When we were ready to eat, I put it in the oven on 375 for 10 minutes and then turned the broiler on to brown the top. It was perfect. My husband was impressed with how tall it was and it stood up beautifully. Thanks for all of the great recipes.

    Reply
    • Sandy

      November 11, 2019 at 2:28 pm

      That’s great, Jen! I’m happy it worked for both of you!

      Reply
  14. Kristi Wheeler

    October 30, 2019 at 9:50 am

    I’m just curious if you prefer springform or push pans for making lasagna? I haven’t used a push pan yet, so I’m curious t how it differs from using a springform.

    Reply
    • Sandy

      October 30, 2019 at 7:14 pm

      I like both. The springform is easier.

      Reply
  15. Elissa Ilario

    October 23, 2019 at 7:42 pm

    This recipe was delicious! I used all turkey sausage and left out the spinach. My top noodles were a little under done. Not sure what to adjust for that. I can’t seem to use the stars to rate it. I would give it 5 stars.

    Reply
    • Sandy

      October 24, 2019 at 4:04 pm

      Hi, make sure you have enough sauce on the top layer, and that your sauce is not too thick.

      Reply
  16. Tracy

    October 20, 2019 at 7:47 pm

    I made the marinara sauce recipe and browned the meat the day before for ease of prep. The sauce is amazing and I will definitely use this recipe again. I didn’t use all of the ingredients because my short pan was getting very full. However, it had really good flavors and was easy to put together. I needed more sauce to make broiling it not so dry. But, great reviews for the family!

    Reply
  17. LINDA S MILLS

    August 11, 2019 at 8:09 pm

    This was my first pot-in-pot cooking experience and this lasagna was delicious! I made the recipe exactly as written but (as per a suggestion from my Facebook IP group) I parboiled regular lasagna noodles for 2 minutes, drained them and tore them into pieces to fit my 7×3 push pan. They came out perfectly al dente in the end. Even though I have a trivet with handles, I found that using a foil sling was essential, I also highly suggest covering the lasagna with foil before cooking. There was quite a little pool of water in the end and I think this protection is important. The only other thing I would do next time is let the lasagna sit a little while longer after broil and release onto the plate. When I went to cut into it, the first slice fell apart.

    Reply
  18. Alissa

    July 21, 2019 at 5:43 pm

    It would help if you actually told us what pressure to cook the lasagna at rather than just the time. Pressure will greatly impact how long to cook it. It’s like giving us an oven recipe and not the temperature… thanks

    Reply
    • Sandy

      July 23, 2019 at 1:13 pm

      Okay, no problem. Back when I first made this recipe it was understood that the recipes were all High pressure unless otherwise stated. That still stands, but there are many more people in the game now. Also, please feel free to ask if you are uncertain about one of my recipes. I will happily answer your question. Your comment comes off as you being mad and not sincerely asking a question.

      Reply
  19. Connie

    June 1, 2019 at 9:31 am

    GREAT recipe! We all love it! Five stars!

    Reply
  20. Donnie

    May 6, 2019 at 6:17 am

    I have made this recipe a couple of times. The first time I would have probably given it 4 stars. It was good, but not great. The first time I made it to the recipe exact although I think I missed the press down on the noodle steps for the intermediate layers. It just didn’t stick together like you want a lasagna to do, so I assume that step is crucially important for that. This time, all I had was cream cheese instead of ricotta or cottage cheese and some google searches made me believe it would work. Not only did it work, but I think it made it taste considerably better. I also just used beef this time which I thought would make it less interesting but I think the extra fat from the cream cheese (even though I used the 1/3 less fat kind) made up for it and it was outstanding. While I liked it the first time, I just thought it would be an occasional dish we might make. After this time, it will be more of a part of the rotation.

    Reply
  21. Teresa

    May 2, 2019 at 1:18 pm

    My husband is still saying how delicious the lasagna was last night! I doubled made a 2nd one after 1st was done in case not enough with my boys who never stop eating. Yet 1 ended up being plenty so having for dinner tonight. Any advise on how long to reheat on steam? I won’t be making lasagna and baking it again. Thanks for the delicious recipe!

    Reply
    • Sandy

      May 2, 2019 at 2:24 pm

      If it was just in the fridge, I’d steam it for 12 minutes. I am giving you an educated guess as we never have leftovers, either!

      Reply
  22. Jmom

    April 8, 2019 at 1:20 pm

    This looks delish, but I’m very disappointed that I can’t pin it. Why not?

    Reply
    • Sandy

      April 8, 2019 at 2:24 pm

      Hi, I don’t know why you can’t pin it! Here is the pin URL so you can: https://www.pinterest.com/pin/650559108653072753/ I’ll look into it. Thanks!

      Reply
  23. Paul

    March 3, 2019 at 9:20 am

    Easy to make and the flavor was there. Made it for the family and no complaints.

    Reply
    • Sandy

      March 3, 2019 at 9:21 am

      That’s great! I’m glad you all liked it!

      Reply
  24. Sandra Hinkle

    March 2, 2019 at 5:22 pm

    Well I have never been so disappointed in my entire life in cooking.
    The flavor was amazing but when I took it out of the pressure cooker and put it on the can as directed, let it cool a bit as directed and then started to pull the pan down “ everything ran all over the place” I ended up having to scoop what was edible with a spatula.
    I could have just put it in the pot and cane up with the same thing without the mess. Not sure about anyone else but I followed your directions to a T and it was a huge mess. If you could explain to me what went wrong i’d Be much appreciative.

    Reply
    • Sandy

      March 2, 2019 at 7:04 pm

      That sounds like a terrible ordeal! You must be a very good cook if this is the worst thing that has happened to you while cooking! I’m so sorry. So, the things that could have prevented this from happening are 1) Don’t use thin pasta sauce. 2) Let the pan sit and rest a few minutes after broiling the cheese, before releasing from the pan. 3) Make sure you have a plate or other dish underneath the pan to catch any drippings. I can tell you that nobody has reported this happening.

      Reply
  25. Robin

    February 28, 2019 at 1:38 am

    Also, I have a 6qt IP. Is this recipe for that size? Or do I need to adjust the size of the pan?

    Reply
    • Sandy

      February 28, 2019 at 8:09 am

      You can use the 6 qt or 8 qt. In the 6 qt I use a 7″x3″ pan, and in the 8 qt you can use a 8″x3″ pan.

      Reply
  26. Robin

    February 28, 2019 at 1:36 am

    It looks like you changed springform pans before putting the cheese on top and placing it in the oven. May I ask if there was a reason for this?

    Reply
    • Sandy

      February 28, 2019 at 8:10 am

      Yes, the photos were done on different days because I was recipe testing and took the photos during the different tests. I left it that way to show people that they can use a springform or a push pan.

      Reply
  27. Tracey

    February 26, 2019 at 5:00 am

    Hello! Can I use a regular cheesecake pan that I have. It’s not an instant pot pan. I recently got the IP and I would love to try the recipe but not sure if it will leak out the bottom or not? I need to get some accessories for my pot I see lol. Thanks

    Reply
    • Sandy

      February 26, 2019 at 2:35 pm

      Yes, as long as it fits. Wrap the bottom in foil to keep it from leaking. When you but a pan, try to get one that is 3 inches high so you can get more layers!

      Reply
  28. Gloria

    February 16, 2019 at 5:21 pm

    Made your lasagna. Hubby liked the look of it coming out of oven. I am not a lasagna eater. He likes it, He likes it.

    Oh, I have two pugs. Carlie and Zoey.

    Reply
    • Sandy

      February 16, 2019 at 11:24 pm

      That’s great, Gloria! Say hi to Carlie and Zoey for me!

      Reply
  29. laura warren

    January 8, 2019 at 2:22 pm

    If I chose to double the recipe do I have to double the cooking time? I have a big family that likes to eat or should I just make 2 separate dishes?

    Reply
    • Sandy

      January 8, 2019 at 5:38 pm

      Hi Laura, the pan isn’t large enough to double the recipe, but you can make 2 batches, or try the 7″ stackable stainless pan to cook 2 at the same time. I have not tried this, however.

      Reply
  30. Charlotte

    January 7, 2019 at 4:56 pm

    Wow!! THIS was a HUGE hit at our house!
    This is the lasagna recipe I’ve been wanting to find for years & according to hubby is “the best lasagna he’s ever had”. So, from our family, THANK YOU!!
    Looking forward to trying more if your IP recipes!

    Reply
    • Sandy

      January 7, 2019 at 7:46 pm

      Thank you, Charlotte! What a nice compliment! I’m so happy that you and your hubby enjoyed this lasagna recipe!

      Reply
  31. Rob

    January 6, 2019 at 6:42 am

    So delicious! It looked just like your pictures and tasted better than any restaurant lasagna I have ever tasted. This instant pot thing is getting too good to be true. It reminds me of when microwaves first came out. My wife and I teamed up on this one and it came out soooo good. This is our first ‘pot in pot’ adventure. Thanks for sharing.

    Reply
    • Sandy

      January 6, 2019 at 12:13 pm

      That’s great, Rob! I’m so happy you and your wife enjoyed this lasagna recipe! Thank you for commenting!

      Reply
  32. Judy

    December 8, 2018 at 3:25 pm

    Thank you for this recipe and excellent instructions! I made it tonight and it turned out just as stated. Delicious!!!

    Reply
    • Sandy

      December 8, 2018 at 3:28 pm

      That’s great, Judy! Thank you!

      Reply
  33. Lorrie Tannahill

    December 6, 2018 at 2:15 pm

    I just tried this tonight. I decided to put it on for 24 min rather than 22 because I don’t like tough noodles. I also let it slow release for 15 minutes. Even with the extra time it is REALLY not done!! as in, noodles break when I bend them. I just put n for another 15 minutes. hopefully that is enough.

    Reply
    • Sandy

      December 7, 2018 at 11:50 am

      This is highly unusual. Something went wrong. Did you put water in the pot under the pan of lasagna? Did you put the sauce on the noodles?

      Reply
  34. Trish

    November 4, 2018 at 5:05 pm

    Fantastic recipe! The directions make it foolproof. I used cottage cheese which added a little moisture, so beware. I used an Anchor Hocking 7″ oven proof glass dish (7 cup round) and it worked perfectly. Didn’t stick at all! Thank you for this delicious recipe! Can’t wait to try others.

    Reply
    • Sandy

      November 4, 2018 at 6:58 pm

      Thank you, Trish! I’m so happy that you all liked this recipe! I appreciate your review!

      Reply
  35. Werra Watson

    October 18, 2018 at 12:34 pm

    Absolutely FABULOUS! Being a Vegetarian I went ahead and substituted the Ground Beef for the Morningstar Farms Veggie Crumbles. Since those are already seasoned I added it into the recipe “as is”. It is so delicious.
    Thank you for a great recipe. This one is definitely one of my favorites and SO EASY and Fast.

    Reply
    • Sandy

      October 18, 2018 at 12:42 pm

      Hi Werra! What a great substitution! Thank you for your review!

      Reply
  36. Laurie

    September 16, 2018 at 1:23 pm

    Oh my gosh! This was fabulous! I used a combination of beef and mild Italian sausage. I will definitely be making this again and again! I am also now following for more tasty food!

    Reply
    • Sandy

      September 16, 2018 at 6:37 pm

      Yay! I’m thrilled that you liked it, Laurie! Thank you so much for your review! 😀

      Reply
  37. Mickey

    July 29, 2018 at 5:53 am

    Derek, first rule of cooking from any recipe is to read the recipe completely to make sure you have all necessary ingredients AND tools to complete the recipe. Why attack the writer because you didn’t use due diligence? See, I read the whole thing and realized I need a bigger pan before I attempt this recipe, easy peasy.

    Reply
  38. Brandi

    July 4, 2018 at 8:49 am

    Do you have to grease the pan at all? This sounds so easy & tasty! Not turning on the oven in this very hot weather would be great!

    Reply
    • Sandy

      July 4, 2018 at 10:55 am

      Hi Brandi! You got that right! No oven in the summer! Thank goodness for the IP! You don’t have to grease it, but I think it isn’t a bad idea. Just give the pan a quick spray.

      Reply
  39. Joy

    June 18, 2018 at 6:17 am

    I loved this lasagna! It was so much easier to make than I thought it would be. Making it in my Instant Pot was nice because it’s getting hot here in Utah and I didn’t have to turn on my oven! Thank you for the wonderful recipe!

    Reply
    • Sandy

      June 18, 2018 at 6:21 am

      Hi Joy! Thank you so much for your review! I love not having to turn on the oven when it gets hot, but still being able to cook lasagna! BTW, I love Utah, we went there recently and saw the Bryce Canyon. Wow!

      Reply
  40. Bonnie

    June 15, 2018 at 3:43 pm

    Probably a silly question, but I read the recipe and I’m not sure. Our Publix didn’t have no-boil lasagna noodle, so I got regular ones as the recipe suggested. Do I boil them before I make this or not? I’m afraid that if I do they will be really mushy. Maybe al-dente? Or no boiling at all?

    Reply
    • Sandy

      June 15, 2018 at 7:00 pm

      Hi Bonnie, you don’t need to boil them first. The feedback I’ve had is that they work just fine going in uncooked!

      Reply
      • Bonnie

        June 15, 2018 at 8:50 pm

        Thank you!!

        Reply
  41. Dixie

    June 11, 2018 at 6:21 pm

    This lasagna was great! I was a bit skeptical because it was so easy to make. I decided to try it and it was very tasty! My husband loved it and I was so pleased that it included spinach in the recipe as I love spinach.

    Reply
    • Sandy

      June 11, 2018 at 7:23 pm

      Hi Dixie! I love when my recipes are husband approved, lol! Thank you for your review, and I’m so happy that you both enjoyed it!

      Reply
  42. D Patterson

    June 6, 2018 at 6:51 pm

    Best lasagna I have made in the pressure cooker to date and this won’t be the last time for this recipe.

    Thanks for sharing.

    Reply
    • Sandy

      June 6, 2018 at 7:09 pm

      That’s great! I’m so glad you liked this lasagna recipe! Thank you for your review!

      Reply
  43. Rebecca Bauer

    June 1, 2018 at 10:54 pm

    I made this tonight and added a layer of pepperoni on top of the sauce layers, under the Italian sausage. (I used all sausage, no beef) It tasted like pizza and that was awesome for my 3 and a half year old son! I do not have a springform or push pan, so I used the 7×3 Fat Daddies cake pan. You can’t reveal the layers on a platter for a nice photo, but that does not make it any less delicious!

    Reply
  44. Lori

    May 21, 2018 at 1:51 pm

    I made this tonite. Left out the spinach, it looked good and tasted so good. But it was a mess when I moved the outer push up pan. I let it sit and cool even, not sure what happened. Maybe the sauce I used wasn’t thick enough? It was excellent, though!

    Reply
  45. Suzanne

    May 15, 2018 at 4:35 pm

    Wow, Derek…someone’s grumpy! Did you not read the name of this website before you went on the attack? It’s a recipe. Most people read through an entire recipe, including instructions, before starting. This lasagna was AMAZING, by the way! Thank you for sharing it!! 🙂

    Reply
    • Sandy

      May 15, 2018 at 8:57 pm

      Hi Suzanne, I’m so glad you liked the lasagna! Thank you for your review.

      Reply
  46. Robert Drake

    May 6, 2018 at 4:18 pm

    Hi Sandy,

    Made this for the first time for Sunday dinner, it was terrific.

    I’ve been cooking for decades (using stove top pressure cookers and slow cookers), and using an IP since January This is one more example of why the IP is a superior kitchen appliance.

    I didn’t use the spinach, and went with 8 oz. ricotta cheese, and used 1 lb Italian sausage, but otherwise followed the recipe.

    Reply
    • Sandy

      May 6, 2018 at 5:06 pm

      Hi Robert! I’m so glad you liked it! I love hearing from experienced pressure cookers! I agree about the IP being superior! Thank you so much for your review!

      Reply
  47. Terry

    May 4, 2018 at 6:43 am

    Hi new instapot owner, enjoyed reading your info looking forward to trying this! Trying to be a better cook! Thanks

    Reply
  48. Susan McClain

    May 1, 2018 at 4:03 pm

    Hi, thanks for a yummy recipe! I used gluten-free oven-ready lasagna sheets as an experiment (Target brand, Simply Balanced) and they worked great. I cooked for 30 minutes with the 15 min release, and I’ve found it’s important to put ample sauce on each layer of gluten-free pasta sheet to make sure it softens up enough during cooking. Posted this just in case anyone is looking for a gluten-free option. 🙂

    Reply
    • Sandy

      May 1, 2018 at 5:49 pm

      That’s great, Susan. So the gluten free noodles need to cook longer? Thank you fo ryour review!

      Reply
    • Angel

      January 17, 2019 at 6:24 pm

      Thank you for posting this. I am going to try this with the GF no bake.

      Reply
    • LINDA S MILLS

      August 10, 2019 at 4:28 pm

      Thanks, Susan! I was just about to ask if anyone had tried GF noodles! Wondering why you added 6 minutes to the cooking time though?

      Reply
  49. Kathy

    April 18, 2018 at 11:31 am

    I’m loving your instapot recipes, I made the American Goulash and the gang loved it! My smallest springform is 9″ leaving about 1/4″ around the pan inside the instapot. I do have a 8″ cake pan with 2″ sides. Which do you suggest for this recipe?

    Reply
    • Sandy

      April 18, 2018 at 12:24 pm

      Hi Kathy, I’m glad you are liking my recipes! I think 1/4″ around the pan is enough, and make sure you use a sling or something to get it out.

      Reply
  50. Terri

    April 9, 2018 at 11:13 pm

    I am an extreme newby, only just received my springform 6×3…

    I’m thinking of turning a metal round empty cake pan upside down on trivet, then springform on top.

    You think I should use foil on open side of cake pan? I’m kinda short on funds, can use foil sling to lift but worried about needing that tower level. Thanks

    Reply
    • Sandy

      April 10, 2018 at 9:26 am

      Hi Terri, If I’m understanding what you are asking, you have the trivet, and a 6×3 pan, and foil. You won’t need the other cake pan. If your trivet has handles, use them to get the 6×3 pan of lasagna in and out of the pot. Yes, cover the top of the 6×3 with foil, sprayed with cooking spray (or greased with oil or butter, so the cheese won’t stick. I hope that clears it up for you. Please let me know if you have any other questions, or if I didn’t get it correct!

      Reply
  51. Patty Bradley

    April 6, 2018 at 6:36 am

    Sandy – I have the ekovana Stackable Stainless Steamer Insert Pans. Would I put both pans in the IP with the lasagna only in the top pan? Or just use one of the pans on top of a trivet? I would imagine that a double batch (one in each pan) would be too dense? Can’t wait to try this recipe. Thank you!

    Reply
    • Sandy

      April 6, 2018 at 7:23 am

      Hi Patty, you can use just one pan on a trivet. I haven’t tried it stacked, but I imagine the bottom pan would get a bit hotter as it is closer to the heating element. But it may work just fine!

      Reply
      • patty

        April 6, 2018 at 9:56 am

        Thank you for replying so quickly!

        Reply
  52. Jason

    April 4, 2018 at 3:54 pm

    Do you need to throw it in the oven?

    Reply
    • Sandy

      April 4, 2018 at 7:03 pm

      Hi Jason, nope. Some folks like the cheese to get browned.

      Reply
  53. Karen

    April 2, 2018 at 5:24 pm

    Just made this for dinner. Followed the recipe exactly. It was so delicious and easy. Much easier than regular recipe. Thanks so much for posting.

    Reply
    • Sandy

      April 2, 2018 at 7:04 pm

      Hi Karen, glad to know that this lasagna recipe worked for you! We love making it this way now! Thanks for your review!

      Reply
  54. Deb Flinn McCabe

    March 30, 2018 at 12:38 am

    Hi Sandy, came across your lasagna recipe and was quite surprised in using a pan inside your instapot. I so. Love mine and will try this in my spring form pan. I may try the wonton wraps as suggested by one of your readers as I don’t like the no cook noodles. So glad I came across this and am excited to try it. I will join your Facebook page and post a pic to show you how it turned out. Thanks for sharing.

    Reply
  55. Citlali

    March 29, 2018 at 11:05 am

    Hi!
    Wondering if I can make this recipe and put it in the oven instead of the IP? If so , how long would you cook in the oven?

    Thanks 🙂

    Reply
    • Sandy

      March 29, 2018 at 11:28 am

      Hi, yes you can. We bake ours from 40 to 60 minutes at 350, depending on how thick it is. Leave yourself some extra time in case you need to add a few minutes.

      Reply
  56. Marie

    March 22, 2018 at 7:16 pm

    I’m planning to make it my Crockpot today. Do you have any idea how long it would take to cook in it? and I’m assuming I wouldn’t need to place another dish inside it because you can set the ingredients in the crockpot cooking insert. Am I right?

    Reply
    • Sandy

      March 22, 2018 at 9:36 pm

      Hi Marie, I would cook it in the crock pot for 4 to 6 hours on low setting. Enjoy!

      Reply
  57. Terry

    March 20, 2018 at 11:53 am

    you mentioned a “sling” for removing pans from
    IP, is this something you improvised (made of what?) or something yon need to buy?

    Reply
    • Sandy

      March 20, 2018 at 5:28 pm

      Hi Terry, I added a photo and description of the sling to the lasagna post. I hope that helps!

      Reply
  58. Deanna

    March 17, 2018 at 12:42 pm

    This is a great recipe! I used a Fat Daddio 6×3 pan (accidentally got the regular cake pan instead of push pan) and a foil sling with the trivet, and everything worked just fine.

    The only changes I made were no spinach (didn’t have), and dried basil and oregano instead of Italian seasoning. I didn’t mix the sauce with the meat (which I usually do), but layered exactly like you instructed. It was probably the best lasagna my husband and I have had. Thanks so much for the recipe—I’m making it again tonight. 🙂

    Reply
    • Sandy

      March 17, 2018 at 3:45 pm

      Hi Deanna! So awesome! I’m thrilled that you and your hubby liked this lasagna recipe! Thank you so much for the review!

      Reply
  59. Patsy J

    March 16, 2018 at 10:08 pm

    I would love to make this recipe. I have a 3 qt. IP. What should I use for the pan to make the lasagna in?

    Reply
    • Sandy

      March 17, 2018 at 10:15 am

      Hi Patsy, if you have a 6″x3″ pan or oven safe dish, that will fit perfectly!

      Reply
  60. Linda C.

    March 16, 2018 at 9:16 pm

    I just made this for dinner tonight. Even though I forgot the middle layer of noodles (sigh), it still turned out wonderful, maybe just a bit loose. Hubby liked it and he is extremely picky. Made it without the spinach for him. He will eat fresh spinach for a salad but not cooked. Thanks so much Sandy. So far a l your recipes rock!

    Reply
    • Sandy

      March 17, 2018 at 10:15 am

      Hi Linda, I’m happy that you liked this lasagna! Thanks so much for your review!

      Reply
  61. Sara

    March 14, 2018 at 7:47 pm

    I have made this recipe 2 weeks in a row now and plan on keeping it in my recipes rotation. I use the Daddio cheesecake pan you mention in this post and love it! My teen son loves this dish so much that I have to limit him to 2 pieces otherwise I know he would eat half of the pan or more himself.

    Reply
    • Sandy

      March 14, 2018 at 8:15 pm

      Wow Sara, that’s awesome that you all like this so much! Those teen boys sure can eat! My son is almost 25 and still wants thirds! Thank you for your review!

      Reply
  62. Jaci

    March 14, 2018 at 12:59 pm

    Just found your recipe while searching for a pasta pie to make in our Instant Pot. Ohhhhhhhh this looks and sounds good. I made an omelette this morning with the stackable pans I received for Christmas. Love love easy and delish recipes. “My” Paul makes the best lasagna and he is slowing learning the Instant Pot way of cooking. I use it all the time. Will show him your recipe. Thank you for posting! Paul and Javi from Missouri

    Reply
    • Sandy

      March 14, 2018 at 2:38 pm

      Hi Jaci! I love it, both of our Pauls make great lasagna! Well please say hi from me, and I hope you enjoy the lasagna!

      Reply
  63. Mary

    March 12, 2018 at 1:51 pm

    I love not having to cook the lasagna noodles, so instead of lasagna noodles, I use wonton wrappers. It’s like fresh pasta and it works great.

    Reply
    • Sandy

      March 12, 2018 at 2:56 pm

      Hi Mary, that’s interesting! Thanks for the tip! I also like not having to cook the pasta!

      Reply
    • Kay Lowe

      January 19, 2019 at 12:12 pm

      I have never cooked a lasagna noodle, ever, and I don’t use the “no-boil” type, either. My first recipe for lasagne simply called for an additional cup of water to be added to the sauce, and to cover in baking. My lasagna has always turned out well, in the over, crock pot, whatever. I have not yet tried the instant pot, but, as i said, I have never boiled a lasagna noodle. Ever.

      Reply
  64. Lori

    March 5, 2018 at 8:09 pm

    Could this be done using two 7 by 2 inch pans at once? Right now, 7 by 3 inch pans are not available. The darker pan in your links goes to a 7 by 2 pan.

    Reply
    • Sandy

      March 6, 2018 at 12:58 pm

      Hi Lori, if you use two 7×2 pans, you may need to have enough ingredients for an additional layer (or lots more cheese! But it will be pretty cheesy).

      Reply
      • WInlyn

        August 16, 2018 at 11:39 am

        Can you cook two 7×2 in pans at the same time, by stacking them”? If so how much time do you add

        Reply
        • Sandy

          August 16, 2018 at 5:57 pm

          You can. The 2 inch pan will yield a thinner lasagna, but I would still add 5 minutes. Those stackable pans are nice, though the one on the bottom sometimes scorches on me.

          Reply
  65. Brittani

    February 26, 2018 at 4:40 pm

    Going to make the recipe and my spring form pan is very tight. I thought it was a 7 by 3 but it may be a 8 x 3 ? Is this an issue

    Reply
    • Sandy

      February 27, 2018 at 10:09 am

      Hi Brittani, as long as there is space around the pan for the steam to circulate, and you can safely get it out of the pot (a sling is good, or a rack w/handles), then you should be okay.

      Reply
  66. Bonnie Summers

    February 23, 2018 at 9:06 am

    What modifications should I make in the recipe if I use regular lasagna noodles as opposed to the no boil noodles

    Reply
    • Sandy

      February 23, 2018 at 10:07 am

      Hi Bonnie, from what people who have done this are telling me, they do not change anything! If you want to be safe, you can soak them in some hot water for a while first.

      Reply
      • Joan

        April 11, 2018 at 5:59 am

        Just to clarify, are you saying people have made it using regular lasagna noodles without boiling them first?

        Reply
        • Sandy

          April 11, 2018 at 9:41 am

          Hi Joan, yes. I have people telling me that all the time!

          Reply
    • Marcie

      July 31, 2018 at 3:46 pm

      Hi Bonnie I used no boil noodles and they were very tough. Any ideas as to what went wrong?

      Reply
      • Carol

        September 22, 2018 at 10:36 am

        I used no boil noodles making this recently and they turned out just fine. Did you put the sauce directly on top of the noodles?

        Reply
      • Dana

        November 3, 2018 at 5:33 pm

        I tried this recipe tonight and my noodles were way too tough. Should I increase the cook time? I used the no boil noodles and put the sauce directly on the noodles. The flavoring was good, but the noodles were too tough.

        Reply
        • Sandy

          November 3, 2018 at 7:12 pm

          Dana, it could be that your sauce was too thick, or you didn’t use enough? I have never had anyone tell me that the noodles were tough. Maybe add 2 minutes to the cook time. and just a little more sauce over the noodles. Hate to ask, but you did have water in the liner pot, yes?

          Reply
  67. Kim

    February 17, 2018 at 1:28 pm

    Is this quicker than lasagna in the oven? I’ve not made anything like this in the IP before. What size IP did you use? We have the 8 qt.

    Reply
    • Sandy

      February 17, 2018 at 2:28 pm

      It’s a little quicker, not a lot.

      Reply
  68. Jasmine

    February 12, 2018 at 5:07 pm

    I don’t have anything except my instant pot and the trivet, any way to still make this?

    Reply
    • Sandy

      February 12, 2018 at 5:21 pm

      Hi Jasmine, you will need some kind of oven safe dish/pan. Do you have a cake pan, or anything oven safe? It will be to thick to bring the pot to pressure if it is directly in the pot, I’m afraid.

      Reply
  69. Sarah

    February 6, 2018 at 5:23 am

    Thank you for sharing this recipe. It sounds amazing. Could you use a 6×3 Fat Daddio’s pan? If so, do you need to alter the cook time? Thanks!

    Reply
    • Sandy

      February 6, 2018 at 8:05 am

      Hi Sarah, yes you can use a 6×3 pan. You might have a little filling left, or a tall lasagna!

      Reply
  70. Sarah

    February 5, 2018 at 7:53 pm

    Do you use the short trivet or the tall trivet. ?

    Reply
    • Sandy

      February 6, 2018 at 8:06 am

      I used the short trivet with handles. The one that came with my pot.

      Reply
  71. Kim

    February 4, 2018 at 6:18 am

    I’m concerned about not putting the sauce in the meat and using the meat as a dry layer. I make an amaxing lasagna in the oven (if I do say so myself) so I’ve been reluctant to try it in the IP because it doesn’t seem saucy enough. Have you ever tried mixing the sauce and meat together, combining a step?

    Reply
    • Sandy

      February 4, 2018 at 12:35 pm

      Hi Kim, I know what you mean. That would be a good workaround. I think adding sauce to the meat would be good, and maybe a little more sauce as this is not a real saucy lasagna. I also mix the sauce and meat when I make it in the oven. Please let me know how yours turns out.

      Reply
      • Sheila Noll

        July 8, 2018 at 2:24 pm

        I mixed the meat, sauce and spinach together. It turned out great! I also use an oven safe crock dish and have had good luck with this and other PIP recipes.

        Reply
        • Nat

          August 3, 2018 at 7:18 pm

          Thank you for posting your outcome!

          Reply
  72. Chris Bremer

    February 3, 2018 at 2:13 pm

    Could you substitute cottage cheese for the ricotta?

    Reply
    • Sandy

      February 3, 2018 at 3:09 pm

      Yes you can!

      Reply
  73. Dawn

    January 28, 2018 at 9:57 pm

    If you use a push pan do you need to wrap the bottom of the pan in foil to keep from leaking? If yes, does that alter the cooking time at all? I’m still a newbie to IP cooking.

    Reply
    • Sandy

      January 29, 2018 at 11:31 am

      Hi Dawn, I have never wrapped my pan. Maybe a tiny bit comes out, but not enough to make me go through the extra step of wrapping. Having said that, it will depend on the quality of the pan. Try it without first.

      Reply
      • Dawn

        January 30, 2018 at 12:20 pm

        Great! Thanks so much for the reply, Sandy. I bought the Fat Daddio pans I’ve been seeing recommended all over the place. I used it recently for an egg dish and wrapped it for fear of leakage. It did leak some in the foil, but I suspect it was also the reason my dish wasn’t done in the time suggested. Still learning!

        Reply
        • Marie

          April 27, 2018 at 4:25 pm

          So how much longer for you think if you put a fail underneath to catch the drippings

          Reply
          • Sandy

            April 27, 2018 at 6:35 pm

            Hi Marie, if you mean foil on the outside of the pan, in case it leaks, I wouldn’t add any time unless you wrap it up really good. Then maybe 5 minutes.

      • Fran

        February 24, 2019 at 11:14 am

        I’m making this for the first time. It’s in the ip now.
        I’m new to the ip this is only my 3rd time using it. I am using a 7″ spring form pan and it leaked a little before I even put in in the ip so I did loosely wrap the bottom with foil. I added 3 minutes to the cook time after I read some of the comments. My pan was quite full and I couldn’t put all the cheese on top…..maybe because I’m using homemade venison Italian sausage and it doesn’t shrink like pork?

        Reply
        • Sandy

          February 24, 2019 at 11:36 am

          That’s possible. Also, a 3″ tall pan gets you more layers. As for the sauce leaking out, you probably are using a thinner sauce than I do. Wrapping the bottom was a good call. I hope it turns out delicious!

          Reply
  74. Andrea

    January 28, 2018 at 2:43 pm

    Is this recipe okay to make and freeze before you put it in the Instantpot?

    Reply
    • Sandy

      January 28, 2018 at 3:22 pm

      Hi Andrea, I haven’t tried freezing and then cooking this lasagna in the IP. I think it would have to be frozen in the PIP pan so it keeps the shape. It may need to cook a few minutes longer. I also wonder if you could just cook it, then freeze it and reheat on the steam setting. Hmmm.

      Reply
      • Andrea

        January 28, 2018 at 5:56 pm

        Ohhhhh…. good idea! I’ll keep you posted on our results!

        Reply
      • Carroll L Langtry

        July 5, 2018 at 12:47 am

        If you froze it in the springform pan, then released it, you could pop it back into the springform pan for reheating.

        Reply
        • Sandy

          July 5, 2018 at 1:20 am

          So smart!

          Reply
  75. Cyndee

    January 27, 2018 at 6:21 am

    Did you just use a spring form pan? Can you use an oven safe baking dish on the trivet?

    Reply
    • Sandy

      January 27, 2018 at 12:26 pm

      Hi Cyndee, I have used both a springform and a push pan. If you have neither of those, most oven safe cooking dishes will work. Glass ones increase the cooking time by a few minutes, metal, keep it the same. Please check with the maker of the dish to make sure it is pressure cooker safe, just to be sure!

      Reply
  76. Ruth

    January 25, 2018 at 5:44 pm

    I don’t know much about instapot inserts. It looks like you are using something other than the Instapot itself. Can you tell me more about that and how to use it?

    Reply
    • Sandy

      January 25, 2018 at 7:52 pm

      Hi Ruth! If you go to the search bar on this website and search accessories, you will find my post with the ones I use for what we call Pot-in-Pot cooking. You have water in the stainless pot. Then a trivet/rack. Then set the pan with the lasagna in it on the trivet/rack. The water is below the pan, not touching it. The water will heat up and create the steam necessary to build the pressure for the pressure cooking. I hope I explained it okay. You are welcome to join my beginners Facebook group and ask all kinds of questions and get wonderful recipes from many different people as well: https://www.facebook.com/groups/158261157915716/

      Reply
      • Ruth

        January 30, 2018 at 12:19 pm

        Thank you! I will definitely look into the Facebook group. I’m learning so much!

        Reply
  77. Sandy

    January 25, 2018 at 12:37 pm

    Hi Shelise, you do need the inner pan on a rack with water underneath. The lasagna is too thick and the pot needs thin liquid to make the steam that builds up the pressure.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

Reader Favorite Recipes

Instant Pot Ham Hock and Bean Soup in a white bowl with spoon

Instant Pot Ham Hock and Bean Soup

Pulled Pork on hamburger bun on a square white plate

Instant Pot Pulled Pork

Instant Pot Sweet Potato Pie slice on a white plate

Instant Pot Sweet Potato Pie

Beef Taco Bowl in a beige bowl

Instant Pot Beef Taco Bowls

See More Favorites

free email course

New to Instant Pot?

5 Foolproof Instant Pot Recipes for Beginners

Footer

Privacy Policy

Copyrighted Content
This website and its contents are the copyright of Simply Happy Foodie LLC – © 2016-2020.  All rights reserved.

Copyright © 2021 Simply Happy Foodie

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT