Turn the Instant Pot to Sauté and let heat until hot. Add in ground beef or ground sausage. Begin to brown and break up meat into smaller bites.

Add in kosher salt, 1 teaspoon Italian seasoning, minced garlic, and diced onion. Sauté for 3-5 minutes or until meat is no longer pink. Once meat is browned, remove from pressure cooker using a slotted spoon.

Turn Instant Pot off. Add in trivet to the Instant Pot right over the water.

In a 7x3-inch Spring Form Pan or 7x 3 inch oven-safe cake pan, layer the ingredients for the lasagna.

Start with a thin layer of marinara sauce. Break up oven ready lasagna noodles to fit to cover the bottom of the baking pan. Top with half the ricotta cheese mixture. Sprinkle with half the meat and onion mixture. Cover the meat mixture with marinara sauce. Add another layer of lasagna noodles, breaking to fit in a single layer over the marinara sauce. Top with remaining ricotta cheese mixture. Sprinkle with remaining meat mixture. Top with another layer of marinara sauce. Add final layer of lasagna noodles, breaking to fit again. Top with generous layer or tomato sauce. Sprinkle generously with shredded Mozzarella Cheese.

Bake the Lasagna in pressure cooker. Place the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot. Place lasagna on trivet inside pressure cooker. Place lid on lasagna and turn vent knob to “seal.” Set to high pressure for 22 minutes.

Let pressure release for 10 minutes and then do a quick release for any remaining pressure.

If you would prefer a browned top to your lasagna, remove lasagna from the Instant Pot and place on a cookie sheet. Place lasagna under broiler for 3-6 minutes, watching carefully, as to not burn. Let lasagna sit for 10 minutes before serving.