Description
The Best Instant Pot dump and go meatball lasagna loaded with tender pasta, juicy meatballs, and creamy melted cheese. A simple pressure cooker meal the whole family will love.
Ingredients
1 ¾ cups water
24 frozen Italian-style meatballs
8 oz uncooked farfalle (bowtie) pasta
24–26 oz jar or can pasta sauce
1 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
½ cup ricotta cheese
½ cup shredded parmesan cheese
¼ cup fresh basil, chopped
Instructions
Add Ingredients to Instant Pot
Pour the water into the Instant Pot. Add the frozen meatballs, then layer the uncooked farfalle pasta on top. Pour the pasta sauce over the pasta and sprinkle with Italian seasoning. Do not stir.
Pressure Cook
Cover the Instant Pot and secure the lid. Set the valve to Sealing. Select Manual / Pressure Cook and cook on high pressure for 4 minutes.
Natural Release
When the cooking time finishes, allow the pressure to release naturally for 5–10 minutes, then carefully move the valve to Venting to release any remaining pressure. Remove the lid.
Add Cheese and Basil
Stir in the mozzarella, ricotta, parmesan cheese, and chopped basil until melted and creamy.
Serve
Spoon the meatball lasagna into bowls and serve warm.
Notes
If the pasta looks slightly firm after pressure cooking, stir and let it sit for a few minutes to finish softening.
Frozen meatballs work best for this recipe and require no thawing.
Add extra mozzarella on top for a cheesier finish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Instant Pot / Pressure Cooker
- Cuisine: Italian-American
