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spinach lasagna on an orange plate

Instant Pot Pressure Cooker Spinach Lasagna

Instant Pot Pressure Cooker Spinach Lasagna is a quick and easy meal with ground beef and homemade marinara sauce. Perfect weeknight dinner.
Course dinner, lunch
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 5
Calories 496kcal


Marinara Sauce


  • 1 pound ground beef
  • 6 oven-ready, no boil lasagna noodles
  • 1 cup fat-free ricotta cheese
  • 4 cups spinach
  • 1 cup Lite mozzarella cheese shredded
  • 1/2 cup Parmesan reggiano shredded
  • 2 tbsp cheddar cheese shredded
  • 1 egg
  • salt and pepper to taste



  • In large sauce pan or skillet heat olive oil and add onions, 3 cups of spinach, and garlic cook until tender. Add tomatoes, Italian seasoning, oregano, basil, salt, pepper, and wine. Top with the bay leaf.
  • Cook for 20 minutes on low. Remove the bay leaf.


  • Cook the ground beef in a skillet over medium-high heat. Season with salt and pepper. Break the beef into small chunks.
  • Add the marinara sauce to the beef. Stir.
  • Add the egg, ricotta, remaining spinach, and Parmesan reggiano to a bowl. Stir to combine the ingredients.
  • Layer the baking pan with marinara followed by the ricotta mixture. (I started with using the sauce to coat the pan because I feared the noodles on the bottom would not soften up without sauce on the bottom to coat.)
  • Break the lasagna noodles into smaller pieces to fit the pan. Add the noodles to the pan.
  • Add marinara and the ricotta mixture. Add mozzarella cheese.
  • Continue to create layers with the noodles, marinara, ricotta mixture, and mozzarella.
  • When you reach the final layer, sprinkle the cheddar cheese over the top.
  • Cover the top of the pan with foil to prevent water from getting into the lasagna. 
  • Add a 1.5 cups of water to the pot. Place the trivet inside the pot. (This comes with the device).
  • Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the pan to make it easier to lift out of the Instant Pot.
  • Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle. 
  • Set the Instant Pot on manual, 20 minutes. After the Instant Pot alerts that 20 minutes have passed, allow the steam to settle without quick release for 10 minutes. 
  • Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. 
  • I used a jar of peanut butter to assist with removing the lasagna from the baking pan. I placed the pan on top of the jar and then pressed down on the sides of the pan to remove.


Calories: 496kcal