Instant Pot Lasagna Recipe
Servings 8
Calories 570kcal
Equipment
- 6QT Instant Pot
Ingredients
- 2 tablespoons olive oil
- 1/4 cup diced onion
- 2 cloves garlic minced
- 1 pound mild Italian sausage
- 1 quart low-sodium chicken broth
- 24 oz jar marinara sauce recommended Rao's
- 1 pound lasagna noodles broken into 2 inch pieces
- 1/2 cup ricotta cheese
- kosher salt and freshly ground pepper
- 1 1/2 cups mozzarella cheese
- fresh basil or flat leaf parsley
- freshly grated parmesan cheese for serving
Instructions
- In a 6 Quart Instant Pot, heat olive oil using Sauté function set to high (More setting.) Sauté onions for 2-3 minutes or until they start to soften, then add garlic and sauté for another minute.
- Add ground sausage and season with one teaspoon of kosher salt and several turns of freshly ground pepper. Continue cooking sausage breaking up as it cooks until cooked through.
- Add low-sodium chicken broth to Instant Pot and use it to deglaze instant pot by scraping the bottom of the Instant Pot. Stir in marinara and broken uncooked lasagna noodles.
- Lock lid in place and set Instant Pot to 5 minutes on High Pressure. Make sure pressure release valve is set to sealing. Instant Pot will take 10-15 minutes to come to pressure, then will start 5 minute cooking time and countdown from there.
- Once Instant Pot has counted down from 5 minutes it has completed cooking. Turn pressure release valve to venting and let Instant Pot Quick Pressure Release. Stir in ricotta cheese and 1/2 cup mozarella cheese. Top with remaing mozzarella and let melt. Sprinkle with fresh herbs and parmesan. Serve immediately.
Nutrition
Calories: 570kcal | Carbohydrates: 50g | Protein: 25g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 1044mg | Potassium: 693mg | Fiber: 3g | Sugar: 6g | Vitamin A: 579IU | Vitamin C: 8mg | Calcium: 177mg | Iron: 3mg