Instant Pot Lazy Lasagna

• servings: 8 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

1 tablespoon olive oil ((I use extra-virgin olive oil))

1 lb lean ground beef

1 yellow onion (finely diced)

3 cloves garlic

1 teaspoon salt

½ teaspoon black pepper

1 jar (24-26 oz) traditional pasta sauce

3 cups water

1 teaspoon dried basil

1 teaspoon Italian seasoning

1 teaspoon dried parsley

½ teaspoon salt

1 box (16 oz) penne pasta

1 cup ricotta cheese

1 cup shredded parmesan cheese

Directions

Add the olive oil, ground beef, onion, garlic, salt, and pepper into the insert of the Instant Pot. Push the sauté button, cook and crumble the ground beef until it's no longer pink. Turn off the sauté function. Drain the excess grease/liquid from the meat.

Add the jar of spaghetti sauce and mix it together with the ground beef.

Add the water, basil, Italian seasoning, parsley, and salt. Stir it all together.

Dump the dry, uncooked pasta into the Instant Pot. DO NOT STIR it into the water. Instead, if needed, gently push down on the pasta to try and get it in an even layer (see pictures above in post for reference).

Put the lid on the Instant Pot and make sure the valve is set to 'sealing'. Manually set the cook time for 5 minutes. *IP will take about 10 minutes to come to pressure and then start the 5 minute cook time.

Once done cooking, naturally release the pressure (meaning do not move the valve to the 'venting' position, leave it in the 'sealing' position) for 5-10 minutes. * If you want true al dente pasta then naturally release the pressure for 5 minutes. My family does not like it this way so I let the pressure naturally release for 8 minutes. If you want really soft pasta then let the pressure naturally release for the full 10 minutes.

Turn the valve to the 'venting' position and let the remaining pressure release. Once ready, open the lid and stir the pasta together. Add the ricotta cheese and parmesan cheese. Stir until cheeses are melted and everything is combined.