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–+ servings

Instant Pot Lasagna Bouquets

This Instant Pot lasagna recipe delivers all the comforting flavors of classic lasagna with a hassle-free approach.
Using campanelle pasta, which mimics lasagna noodles with its curled edges, this dish comes together quickly with a rich meat sauce and a creamy, cheesy topping—all in just 35 minutes.
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Prep Time 5 minutes
Total Time 35 minutes
Course Pasta
Cuisine Italian-American
Servings 4

Equipment

  • Instant Pot (or any pressure cooker)

Ingredients
  

For the Pasta

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced or pressed
  • 1½ pounds ground beef or meatloaf mixture
  • 4 cups marinara sauce store-bought or homemade
  • 3 cups garlic broth or beef broth
  • 1-2 tablespoons hot sauce optional
  • 1 pound campanelle pasta or substitute with ziti

For the Lasagna Cheese

  • 1 cup ricotta cheese
  • 1 large egg
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon kosher salt
  • 1 5.2-ounce package Boursin spread (any flavor) or 4 ounces cream cheese, cut into cubes
  • 2 cups shredded mozzarella cheese
  • ⅓ cup grated Parmesan cheese

Instructions
 

Sauté the Aromatics and Meat

  • Turn the Instant Pot to the Sauté function and adjust to More/High heat. Add olive oil and let it heat for 3 minutes.
  • Stir in the diced onion and cook for about 2 minutes, until softened and translucent. Add the minced garlic and cook for another minute.
  • Add the ground beef and stir continuously while cooking for about 2 minutes, breaking it apart with a spoon until lightly browned. Scrape up any browned bits from the bottom.

Add Liquids and Pasta

  • Pour in the marinara sauce and broth, stirring everything together. If using hot sauce, mix it in now.
  • Add the campanelle pasta, but do not stir. Gently press the pasta into the liquid to submerge it while keeping some pieces above the surface.

Pressure Cook

  • Secure the Instant Pot lid, turn the valve to the sealing position, and select Manual/Pressure Cook on High Pressure for 6 minutes. Once done, perform a quick release of pressure.

Prepare the Cheese Mixture

  • While the pasta cooks, mix the ricotta cheese, egg, dried parsley, and salt in a small bowl.

Finish with Cheese

  • Once pressure cooking is complete, stir the ricotta mixture into the pasta. Add the Boursin (or cream cheese), mozzarella, and Parmesan. Stir everything together until melted and creamy.

Serve

  • Garnish with extra Parmesan cheese, if desired, and serve warm.

Notes

  • Using an Instant Pot Duo Crisp? Add 1-2 cups of shredded mozzarella, switch to the Bake function at 400°F for 3-5 minutes, and crisp until golden brown.
  • For an oven finish, transfer the cooked pasta to a casserole dish, sprinkle with 1-2 cups of mozzarella, and bake at 400°F (uncovered) for 5-10 minutes until bubbly and slightly browned.
  • Pasta Substitutions: You can swap campanelle for ziti, rotini, or penne—adjust cook time as needed.
  • Broth Alternatives: Regular beef broth or vegetable broth can be used instead of garlic broth.
  • Spice Level: The hot sauce is optional but adds a slight kick.
  • Dairy-Free Option: Replace ricotta with a dairy-free alternative and use nutritional yeast instead of Parmesan.
Keyword cheesy Instant Pot pasta, creamy lasagna, Easy Instant Pot Pasta, Easy lasagna recipe, homemade lasagna in Instant Pot, instant pot recipes, lasagna without layering, no-mess lasagna, one-pot lasagna, pressure cooker lasagna, quick pasta dish
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