instant pot meal

Fast, easy, saucy, cheesy are all of the things that this delicious Instant Pot lasagna with a springform pan has been described as. Make it for dinner tonight!

Instant Pot Lasagna Recipe with a Springform Pan

Italian sausage

onion ((diced))

(4.5 ounce) can sliced mushrooms

(28 ounce) jar spaghetti sauce

(16 ounce) container cottage cheese

ricotta cheese

parmesan cheese

eggs

(16 ounce) package oven-ready lasagna noodles

Mozzarella cheese ((divided))

Push SAUTE button on the Instant Pot. Once it is hot (it will only take a few minutes), cook and stir Italian sausage until brown. (You could also do this step on the stove top, but it’s just as easy to do it in the Instant Pot)

Add onions and mushrooms; saute until onions are clear.

Stir in spaghetti sauce, and heat through. Pour mixture into a bowl and set aside. Rinse out your pot.

In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.

Spread a thin layer of the meat sauce in the bottom of a round 7-Inch Springform pan.

Layer with 1/2 of the uncooked lasagna noodles, breaking the noodles so they cover all the sauce. Then add 1/2 of cheese mixture, 3/4 cup mozzarella cheese, and 1/2 of the meat sauce. Continue layering until all ingredients are used or until your springform pan is filled to the top.

Cover pan with aluminum foil.

Place a trivet in the bottom of the Instant Pot. Add 1 cup of water on top of the trivet. Gently place your foil wrapped lasagna on top of the trivet.

Push the PRESSURE COOK or MANUAL and set the timer for 24 minutes.

When it is done, let it release on its own for a few minutes then turn the knob to VENTING to release all of the pressure.

When the pressure is out, remove the lid and take out the lasagna.

Add 1/2 cup of mozzarella cheese and broil in the oven for 2 minutes until the cheese it bubbly on top.

Let it cool for at least 10 minutes before serving.

This instant pot Lasagna soup is going to become a family favorite. This delicious soup uses jarred marinara sauce so you can get dinner on the table quickly.

Instant Pot Lasagna Soup

sausage

ground beef; lean (ground sirloin)

olive oil (canola oil)

onion (chopped)

garlic (minced)

chicken broth

marinara sauce

Italian seasoning

Bay leaf

½ tsp black pepper

lasagna noodles

ricotta (regular

mozzarella (provolone)

parmesan cheese (shredded

Fresh basil or oregano leaves to garnish. (optional)

This instant pot Lasagna soup is going to become a family favorite. This delicious soup uses jarred marinara sauce so you can get dinner on the table quickly. This easy recipe is a simple dinner that's great for a busy weeknight and sure to warm the whole family up on a cold day.

Set instant pot to the (medium heat) SAUTÉ function. When heated, add Italian sausage and ground beef. Cook until the meat is browned and no longer pink. Press CANCEL. Remove meat from the pot and set aside on paper towels to drain. Discard fat (do not pour down sink drain.)

Return the inner pot to the cooker and set to SAUTE again. When heated, add olive oil to coat the bottom of the pot then add chopped onions. Cook, stirring occasionally until onions are softened, about 5 minutes. Add chopped garlic and cook about one minute more.

Add cooked ground beef and sausage back to the pot. Add chicken broth, marinara sauce, Italian seasoning, bay leaf, and broken lasagna noodles. Stir to combine then submerge the noodles into the liquid.

Close and lock the instant pot lid. Turn the instant pot to HIGH PRESSURE. Set time for 3 minutes. Turn keep warm OFF. Press START. It will take about 10 minutes for the pot to come to pressure. When cooking time is up, do a QUICK RELEASE (open the steam release valve being careful of hot steam). When the metal pin drops, it is safe to open the lid.

Mix 1 cup ricotta cheese, 1 cup mozzarella cheese, and 1/2 cup parmesan cheese together in a small bowl.

Remove the instant pot lid. Add cheese mixture and stir to combine it into the soup. This will thicken the lasagna soup and is an optional step if you like your soup thinner. You can add a spoonful of the cheese mixture to each bowl of soup if you prefer.

Garnish with fresh basil or fresh oregano leaves and cheese. A drizzle of balsamic glaze is also a nice touch.

Inspired by classic New Orleans gumbo, this Instant Pot Gumbo recipe is made with vegetarian ingredients and features fresh veggies, warm spices, and plenty of flavor!

Instant Pot Gumbo (Vegetarian/Vegan) 

olive oil

garlic

bell pepper, diced

½ cups onion, chopped

celery ribs, chopped (~1 cup)

thyme

Tablespoon smoked paprika (plus more to taste)

Cajun spice mix (adjust to taste)

oregano

cayenne

apple cider vinegar

red lentils

vegetable broth or chicken broth

(14 ounces) fire roasted tomatoes

Tabasco

bay leaf

Salt and pepper

white rice or cauliflower rice

Optional Toppings: Chopped cilantro, diced jalapeno

butter dairy butter

Tablespoons all purpose gluten free flour

(Optional, see notes) Preheat the oven to 450 F and place okra on a baking sheet. Roast for 10-15 minutes (will take longer for frozen okra) or until okra is slightly crispy and browned on the edges. 

Heat a 4-quart Instant Pot using the SAUTE mode. Add oil, onion, garlic, bell pepper, and celery. Saute for 5 minutes until softened and fragrant. Stir in thyme, paprika, Cajun seasoning, oregano, and cayenne and saute for 1 minute.

Mix in apple cider vinegar, lentils, broth, fire roasted tomatoes, hot sauce, and bay leaf. 

Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook on high pressure for 3 minutes then allow a natural release for 12-15 minutes.

While the Instant Pot comes to pressure, make the roux. In a small pot over medium heat, whisk together butter and flour. Stir frequently until mixture becomes the color of butterscotch, about 5-7 minutes. Be careful it does not burn and remove from heat. 

After the Instant Pot has naturally released, unlock the lid and discard thyme sprigs.

Stir roux and roasted okra into the gumbo until the gumbo has thickened. Season with salt and pepper, to taste. 

Serve gumbo over cooked rice or cauliflower rice. Garnish with optional toppings. 

It is SO true that there is nothing quite like a bowl of warm piping soup that can just fill the tummy right up and make you sleep so well; I LOVE the Instant pot for making those soups so quickly. now i will share this Favorite Instant Pot Gumbo recipe on my website and facebook page thanks for the best recipe.

Loved this recipe, I didn't have all of the same ingredients so I freestyled a little but. I added pieces of pumkin and sweet potato and i also added salted cod. (Pre boiled to remove excess salt)
The pressure cooker made the texture amazing the lentils were soft but not mushy and they held their shape. 10 out of 10

One of my favorite meals to pack for lunch. Any advice on increasing the ingredients for larger batches? Thanks!

Made today for a vegan friend. Everyone loved it. I used only a 1/2 tsp of Cajun and cayenne. Still had a bit of a kick. Can always add more if you like. Used a whole frozen bag of riced cauliflower and it was perfect.

Hey there ... just realized that you didn't recommend natural or instant release. which is preferable?

Yes that does help thank you. This recipe was SO GOOD that I'm making it again today so I can freeze it!

Came out great! Satisfied my craving for those warm rich flavors!

Did I do something wrong? This is a slimy mess with the okra. Not a fan of the consistency or the flavor. It's pizza night for this family ☹️

My family really enjoyed this recipe. I subbed jarred red pepper for fresh since I had all ingredients on hand. I opted to make the roux and add after, I also reserved some of the frozen okra and added after the manual release for color.  Thank you for a delicious meat-free meal.

This was the first recipe I used in my new Instant Pot.  My husband and I thoroughly enjoyed it.  The fresh okra and oregano right out of our garden combined with all the other ingredients made the gumbo delicious.  We both had a second helping!

Wow! I am new to vegan and plant based  eating and have struggles to find recipes low in fat, high in protein that taste good.  This is so good!! I made it exactly as the recipe called for In my instant pot. A definite keeper. Thank you for sharing!

This tasted much better than anticipated,  like hearty vegetable soup.  I used  pre-cut frozen okra and there was zero slime factor.  We had ours over rice and the entire family liked it.   It's been difficult to cook vegan since moving to the Gulf Coast.  I was happy these ingredients are readily available in our grocery stores.

Wow, this was tasty! I made mine in the IP and didn't add any cauliflower rice, maybe next time. And there will be a next time! It was very flavorful.

Yum!!!! I got an instant pot for Christmas from my boyfriend and we are both trying to eat healthier. I tried this recipe tonight and added some cod I baked in the oven. This is really great!!! I'd definitely make this again. I've tried many instant pot recipes and some are ok, but this is a keeper for sure!

This was very good, but the instant pot just obliterated everything into what looked more like a lentil stew. There were no chunks leftover so I felt a bit silly calling this gumbo when everyone was asking where the chunks were.

Linsay:

OK. I'm new to veganism (4 months now), and I'm pretty skeptical of anybody claiming to have "veganized" my favorite Southern comfort foods. I have now made this recipe twice, and well . . . it's off the charts! I'd give it an 11! By the way, did I mention I'm from New Orleans?!? I change a few things (because I don't do prep work, hah) like a little more Cajun spice, using frozen trinity mix, and I add a couple of bags of frozen gumbo vegetables; but otherwise, I stick straight to the recipe. I am convinced I could serve this to a true Cajun, and they'd never miss the meat. Thanks!

Did the stovetop version and I loved it! Served over regular rice. I grow okra and never have a good use for how much it produces so I feel like this recipe is the answer! Also just ordered an instant pot so I'll be giving it a try with that method soon!

I was gifted an Instant Pot Christmas 2019 but I prefer the stove top to prepare lentil soup - so quick and easy.  This recipe is next - love gumbo and love this recipe for its flavors of NOLA and for its high fiber content.  Thanks for sharing!

Excellent recipe.  We couldn’t find frozen okra at our grocery store, so we substituted cauliflower florets.  Flavor was very good.  This will definitely make it into our regular rotation.

I wish I could give this recipe 10 stars!!!  It was so goooood…perhaps the best thing I’ve made with my instant pot. 🥰

Ragda samosa is a popular Indian chaat or a street side food. It is served as a side dish, appetizer, or meal. Check out how to make a vegan samosa chaat recipe at home.

Ragda Samosa

white peas ((soaked))

Water

Tomato ((medium size, chopped))

Onion ((chopped))

tbsp Ginger garlic ((paste

tsp Serrano pepper (to taste)

Curry leaves

tbsp Peanuts

Mustard seeds

Cumin seeds

Coriander powder

Cumin powder

tsp Garam masala powder

Samosa (Fresh

Sweet and spicy tamarind chutney

Green chutney

Sev ((thin gram noodles))

Chaat Masala

Cilantro ((for garnishing))

Turn the Instant Pot on &quot;Saute&quot; mode and add the oil.

Once the oil is hot, add the tempering ingredients - mustard seeds, cumin seeds, curry leaves, green chilies, and peanuts and give a good mix.

Add the ginger garlic paste and onions, and saute for about a minute until cooked.

Add the tomatoes and all the spices and cook for a few minutes.

Add the soaked dried peas and give it a mix.

Add salt and water to cover the dried peas and deglaze the bottom of the pot with a spatula.

Select &quot;Cancel&quot; to come out of Saute mode.

Cook on &quot;High Pressure&quot; mode for 15 minutes followed by natural pressure release.

Making ragda in Instant pot

If using frozen samosa, cook them as per directions.

Take one samosa and break into two pieces.

Top it with generous amount of ragda (white peas curry), green chutney, sweet tamarind chutney, thin sev.

Sprinkle some chaat masala and optionally garnish with some cilantro leaves.

Making ragda samosa chaat

Hello Alpa. Love all your recipes. Street food items are all my favorite especially Vada Pao. Keep up the good work. God bless you. Thx for sharing your recipes

Top 4 instant pot meal recipes from across the web

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Top 4 instant pot meal recipes from across the web

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Instant Pot Lasagna Recipe with a S...

Instant Pot Lasagna Soup

Instant Pot Gumbo (Vegetarian/Vegan...

Ragda Samosa

The most viewed instant pot meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine