Instant Pot Lasagna Recipe

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Wow – this Instant Pot Lasagna recipe is super-fast and really good. If you have an electric pressure cooker give this one a try.

Instant Pot Lasagna Recipe
Prep time
Cook time
Total time
Recipe type: Instant Pot
Serves: 6
  • 1 pound 90% lean ground beef
  • ½ teaspoon Italian Seasoning (crushed)
  • ¼ teaspoon garlic powder
  • 16 ounces uncooked lasagna noodles (break into 2 inch pieces)
  • 48 ounces Italian spaghetti sauce or traditional
  • 3 cups water
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • Salt and pepper
  1. Season the beef with the Italian seasoning and garlic powder. Set Instant Pot to Sautee setting and cook burger, breaking it up, until no longer pink inside; press cancel and drain any excess fat if needed.
  2. Add the noodles, sauce, and water to the pot, lock the top, and set to pressure cook for 5 minutes.
  3. When done press cancel and use the fast release method to release the pressure. Stir in half of the mozzarella and one half of the ricotta cheese. Season with salt and pepper to taste and top with spoonful’s of the remaining ricotta cheese, and sprinkle the remaining mozzarella cheese over the top. Cover and let rest until cheese is melted. (2-5 minutes)
  4. Serve hot.

Adapted from Kraft Recipies

Basic Instant Pot Stew Recipe

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I have seen many different versions of stew recipes created in an Instant Pot some a little more complicated than others. I decided to keep it simple. I started with the meat and just piled on the rest of the ingredients. Mixed everything up good, sealed the Instant pot, and pressed the stew button. Once the instant pot reached pressure the timer automatically set for 35 minutes – for me the end result was perfect, but I like my vegetables real tender. If you prefer your vegetables a little on the firm side you may want to reduce the time to 25-30 minutes.

Basic Instant Pot Stew Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 1 pound stew meat (cut into one inch cubes-I used round steak in this recipe)
  • 1 pound fresh baby carrots
  • 2 medium potatoes (cut into 1 inch cubes)
  • 2 medium onions (cut into wedges)
  • 1 cup diced tomatoes (drained)
  • 1 cup beef broth
  • 1 celery rib (cut into ½ inch pieces)
  • 3 tablespoons quick cooking tapioca
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  1. Place all ingredients into Instant Pot; mix thoroughly.
  2. Seal pot and press the stew button.
  3. When Instant pot is done cooking let rest for 10 minutes and turn the valve to quick release. ( being carful so you don’t burn yourself)

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Instant Pot Baked Beans Recipe

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I received an Instant Pot for a Christmas present from my son and decided to give it a try using an Instant Pot baked beans recipe. I have to admit I was a little skeptical that the beans would cook, and come out tender, with only 20 minutes of cooking time under pressure. The end result was a nice surprise, the beans were just right.

If you own an Instant Pot or a similar pressure cooker and need a good side dish give this Instant Pot Baked Beans Recipe a try; there’re really good.

Instant Pot Baked Beans Recipe
Prep time
Cook time
Total time
Recipe type: Side
Serves: 4-6 as side
  • 1. 1 pound dried navy beans (cover and soak with water and 1 ½ tablespoons of salt for 8 – 16 hours in a cool place or refrigerator) The night before you make them works out fine.
  • 2. 6 strips thick cut bacon (sliced crosswise into ¼ - ½ inch pieces)
  • 3. 1 small onion (chopped)
  • 4. 2 cloves garlic (crushed and minced)
  • 5. 1 ¾ cups cold water
  • 6. ¼ cup dark molasses
  • 7. ¼ cup maple syrup
  • 8. 1 tablespoon soy sauce
  • 9. ¼ teaspoon salt
  • 10. 2 bay leaves
  • 11. Black pepper to taste
  • 12. 2 teaspoons Dijon mustard
  • 13. 1 teaspoon apple cider vinegar
  1. Drain and rinse beans through a strainer.
  2. Place bacon in pressure cooker and turn heat to medium (Instant pot press the sauté button). Cook bacon until crispy. Stirring occasionally. Add the diced onion and black pepper; sauté for 1 minute. Add the garlic and continue cooking until fragrant (about 30 seconds)
  3. While bacon is cooking in a small bowl mix together the molasses, maple syrup, soy sauce and 1 ¾ cup of water until well combined.
  4. When bacon mixture is done pour in ½ cup of the molasses mixture and scrap the bottom of the slow cooker to scrap any drippings off the bottom. Add the beans, ¼ teaspoon salt, bay leaves, and mix in the rest of the molasses mixture making sure all the beans are covered.
  5. Close lid – and cook at High pressure for 20 minutes, and then allow 20 minutes of natural release. After 20 minutes move venting knob to venting position to release the remaining pressure and open lid carefully. Mix in the Dijon mustard and cider vinegar.
  6. Press the sauté button and cook to desired consistency. At this point you can also add salt and pepper to taste, extra vinegar, and molasses if needed.
  7. Note: In the original recipe they added additional molasses – I did the same.

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