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Instant Pot Dump and Go Meatball Lasagna

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 5 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x


A perfect dinner on those nights when you need dinner fast! This 8 ingredient pasta dish is faster than picking up pizza and it will be gobbled up in no time. 


  • 1 3/4 cups water
  • 24 frozen Italian-style meatballs
  • 8 oz uncooked farfalle (bowtie) pasta
  • 2426 oz can/jar pasta sauce
  • 1 tsp Italian seasoning
  • 1 cup mozzarella
  • 1/2 cup ricotta
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup chopped fresh basil


  1. Pour water into Instant Pot. Add in meatballs and then layer the pasta and pasta sauce on top. Sprinkle in the Italian seasoning. Don’t stir.
  2. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting and release any remaining pressure. Remove the lid.
  3. Stir in the cheeses and basil. 
  4. Scoop into bowls and serve. 


 I used my 6 quart Instant Pot Duo 60 7 in 1*. You can make this in your 3 or 8 quart pot with no changes.

To make in the slow cooker: add water, meatballs, pasta, pasta sauce and Italian seasoning to the slow cooker. Cover and cook on low for 3-4 hours, or until pasta is cooked through. Add in cheeses and basil and stir. 

  • Category: Pasta
  • Method: Instant Pot
  • Cuisine: Italian