Instant Pot Lasagna

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 lb (450 g) lean ground beef
• 2 garlic cloves, finely chopped
• 1/2 tablespoon Italian herbs mix
• 1/4 tablespoon red chili flakes
• 3 cup (700 ml) tomato sauce (passata)
• 1 lb (450 g) mafalda corta pasta
• 2 cups (500 ml) beef stock
• 1/2 cup (100 g) ricotta cheese
• 1/2 cup (100 g) low-fat mozzarella
• 1 handful fresh parsley, roughly chopped
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Set the Instant Pot to sauté mode and...: Set the Instant Pot to sauté mode and add the olive oil to the pot. Once hot, add the diced onion and sauté until soft and translucent, about 3-4 minutes.

2. 2

   Add the lean ground beef and cook until...: Add the lean ground beef and cook until browned. Next, stir in the chopped garlic, Italian herbs mix, and red chili flakes, and cook for an additional 1-2 minutes.

3. 3

   Add the tomato sauce (passata) to the pot...: Add the tomato sauce (passata) to the pot and stir well to combine with the beef mixture. Turn off the sauté function.

4. 4

   Next, add the pasta to the pot, pour...: Next, add the pasta to the pot, pour the beef stock over it and stir well.

5. 5

   Close the Instant Pot lid, set the valve...: Close the Instant Pot lid, set the valve to sealing, and set the pressure cooking time to 4 minutes on high pressure.

6. 6

   Once the cooking time is complete, allow for...: Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then manually release any remaining pressure.

7. 7

   Open the Instant Pot lid, stir in the...: Open the Instant Pot lid, stir in the ricotta cheese and adjust the seasoning.

8. 8

   Sprinkle the mozzarella on top, then place the...: Sprinkle the mozzarella on top, then place the lid back on for 5 minutes, so the cheese melts in the residual heat.

9. 9

   Sprinkle the fresh parsley on top and serve...: Sprinkle the fresh parsley on top and serve hot.