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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.
Cook until it begins to brown, then add in chopped onion and minced garlic. Cook until the onions are translucent, about 3 minutes.
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.
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.
Line your springform pan with parchment paper. Add a layer of meat sauce over the paper in the pan.
Then, add a layer of lasagna noodles.
Add another layer of meat sauce.
Top with béchamel sauce.
Add a handful of mozzarella cheese and a sprinkle of Parmesan cheese.
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.
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.