Step 1

On Instant Pot, press Saute and wait until display says Hot. Takes 3-5 minutes. Swirl oil to coat and add ground beef. Start breaking into pieces with spatula.

Step 2

Add Italian seasoning, garlic powder, salt and pepper. Keep cooking until brown or about 5 minutes, constantly breaking into small pieces and stirring.

Step 3

Press Cancel and remove half of ground beef into a bowl. Time to layer lasagna.°Layer #1: Add water and break 4 noodles in half and lay on top.°Layer #2: Add half of kale and break 4 noodles in half and lay on top.°Layer #3: Add ground beef from the bowl, remaining half of kale and pour 14 oz can tomato sauce on top.°Layer #4: Break 4 noodles in half and lay on top. Then pour remaining 14 oz can of tomato sauce.

Step 4

Pressure cook on high pressure for 7 minutes. Let pressure come down naturally for 10 minutes and then turn valve to Venting.

Step 5

When you open the lid, lasagna will be like a casserole, a bit saucy. Not soup though. The longer lasagna sits, the more it will be like lasagna as pasta absorbs the liquids and settles.

Step 6

Sprinkle cheese on top, cover and let lasagna sit for 5 minutes or until cheese has melted. Do not cook with cheese. Instant Pot stays warm for a while, especially if you have Keep Warm on. Covered pot is enough to melt the cheese.

Step 7

Cut with a spoon or spatula and serve hot. Keep warm to eat later. To reheat, add 1/4 cup of water and press pressure cook for 1 minute or Steam.