Step 1

In a skillet, heat up olive oil. Add garlic, onion and green pepper. Saute for 3 to 4 minutes.

Step 2

Add seasoning and stir in. This will activate the dried herbs and make the dish flavorful.

Step 3

Add ground beef and cook, breaking apart with a wooden spoon, until done and no longer pink.

Step 4

Add crushed tomatoes and stir in. Let it come to simmer. Remove from heat and set aside.

Step 5

In a medium bowl, mix ricotta cheese with egg. Stir in both mozzarella and Parmesan. Add spinach and stir in. Set aside.

Step 6

Make sure the stainless steel insert is in your Instant Pot. Place the trivet inside and pour 1.5 cups of water into the pot.

Step 7

In a 7" springform pan, spread a thin layer of meat sauce on the bottom. Take two lasagna noodles, break into large pieces and layer over the sauce.

Step 8

Spread 1/2 of the ricotta mixture over the noodles.

Step 9

Spread 1/3 of the meat sauce over ricotta layer.

Step 10

Add another layer of noodles.

Step 11

Top it with 1/2 of the meat sauce.

Step 12

Place more noodles on top of the sauce.

Step 13

Spread the remaining amount of sauce over the noodles.

Step 14

Top with shredded mozzarella.

Step 15

Cover the pan loosely with aluminum foil.

Step 16

Place the pan on the trivet in the Instant Pot.

Step 17

Close the lid and set valve to sealing position.

Step 18

Make sure the Instant Pot is set to cook at HIGH pressure.

Step 19

Press "manual" or "pressure cook" setting. Set timer to 23 minutes. The IP will beep and start coming to pressure.

Step 20

Once the timer is done, press "cancel/off" and let the pressure release naturally for at least 5 minutes. Then switch the valve to venting.

Step 21

Carefully open the lid away from your face. Remove the foil and remove the springform pan from the Instant Pot.

Step 22

Let the lasagna sit for 5 to 10 minutes on the counter. Run a knife around the edge of the lasagna, then remove the side of the pan.