Instant Pot Italian Sausage and Peppers Lasagna

Steps

1. 1

   Brown the sausage and vegetables

   • Turn the Instant Pot to the 'Sauté' setting on high.
   • Once the pot is hot, add the sausage in a single layer and break it into bite-sized pieces with a wooden spoon, cooking until deeply browned, about 6–8 minutes.
   • Once cooked through with no pink remaining, transfer to a plate.
   • Add the olive oil to the same pot, then add the onion and bell peppers.
   • Sauté, stirring occasionally, for 3–4 minutes until the peppers begin to soften.
   • Stir in the garlic and tomato paste, cooking for 30 seconds until fragrant.
   • Return the sausage to the pot and stir to combine.

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   Ready when: Sausage is browned with no pink inside; peppers are softened and beginning to brown

   Tip: Break sausage into small, even pieces so it cooks quickly and distributes throughout the sauce.

2. 2

   Deglaze and build the sauce

   • Press 'Cancel' to turn off the sauté function.
   • Add the diced tomatoes (with their juice), broth, Italian seasoning, red pepper flakes, and a pinch of salt and pepper.
   • Scrape the bottom of the pot with a spoon to release any browned bits.
   • Stir everything together until well combined, breaking up the sausage further if needed.
   • The mixture should be somewhat saucy but not entirely submerged in liquid.

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   Ready when: Sauce is well combined with no dry patches and fond is released from the bottom

   Tip: Don't skip deglazing—those browned bits add deep flavor to the sauce.

3. 3

   Prepare the cheese mixture

   • In a small bowl, whisk together the ricotta, egg, ¾ cup (75 g) of the mozzarella, ¼ cup (25 g) of the Parmigiano-Reggiano, a pinch of salt, and a few grinds of black pepper.
   • Set aside.

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   Ready when: Mixture is smooth and uniform with no lumps of ricotta visible

   Tip: Room-temperature ricotta blends smoothly and prevents lumps in the final lasagna.

4. 4

   Layer the lasagna

   • Spread a thin layer of the sausage-pepper sauce (about ½ cup / 120 ml) on the bottom of the Instant Pot.
   • Arrange 5 broken noodle pieces in a single layer over the sauce, overlapping slightly.
   • Spread about 1 cup (245 g) of the cheese mixture over the noodles, then top with another thin layer of sauce.
   • Repeat with the remaining 5 noodle pieces, remaining cheese mixture, and remaining sauce, ending with a layer of sauce.
   • You should have one layer of each component at the bottom, then a second layer of noodles, cheese, and sauce on top.
   • Sprinkle the remaining 1¼ cups (125 g) mozzarella and ¼ cup (25 g) Parmigiano-Reggiano over the top.

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   Ready when: Top layer is covered with cheese; noodles are evenly nestled in the sauce

   Tip: Gently arrange noodles with tongs so they sit slightly above the sauce—they'll soften and sink as they cook. Don't pack the pot too tightly or pressure cooking won't work evenly.

5. 5

   Pressure cook the lasagna

   • Cover the pot with the lid and set the vent to 'Sealing.' Select 'Pressure Cook' (or 'Manual') and set to high pressure for 10 minutes.
   • The pot will take about 5–8 minutes to come to pressure before cooking begins.

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   Ready when: Cooker beeps; pressure indicator has dropped to zero

   Tip: Don't open the lid early—the pressure is needed to cook the unboiled noodles tender. If using no-boil noodles, you can reduce the cook time to 8 minutes.

6. 6

   Natural release and rest

   • Once the cooking timer finishes, allow the pot to depressurize naturally for 10 minutes (the pressure will decrease on its own without venting).
   • After 10 minutes, carefully turn the vent to 'Venting' to release any remaining pressure.
   • Remove the lid slowly, angling it away from your face to avoid the steam.

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   Ready when: Vent ring is depressurized and pressure indicator is fully lowered

   Tip: Resist the urge to quick-release—natural release keeps the lasagna layers intact and allows the noodles to set properly.

7. 7

   Check doneness and rest

   • The lasagna should look creamy, with melted cheese on top and noodles tender when pierced with a fork.
   • If any hard noodles remain, cover the pot (without the lid sealed) and let sit on the 'Keep Warm' setting for 2–3 minutes.
   • Once done, let the lasagna rest in the open pot for 5 minutes before serving—this allows it to set slightly and makes portioning easier.

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   Ready when: Noodles are tender and bend easily; cheese is fully melted and bubbling at the edges

   Tip: Use a tall spoon or spatula to cut straight down and lift out a clean portion—the laser-like edges of the pot help define clean slices.

8. 8

   Serve

   • Use a tall spoon or spatula to lift a portion straight up out of the pot, keeping the layers intact.
   • Transfer to a plate.
   • Garnish with fresh basil if desired and a drizzle of your best olive oil.

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   Tip: The cylindrical shape of the pot means you get neat, tall portions—much more elegant than a traditional baking dish.