Turn the Instant Pot to Saute and let heat for a couple of minutes. Add a teaspoon of olive oil and either ground beef or ground sausage. Brown and break up meat.
Add in 1 teaspoon Italian seasoning, minced garlic, salt, and diced onion.
Saute for 3-5 minutes or until meat is no longer pink.
Remove the cooked meat from the pressure cooker using a slotted spoon and turn the Instant Pot off.
Pour in 1 cup of water into the Instant Pot Inner Pan and scrape any browned bits of meat with a spoon or spatula.
Add in the trivet to the Instant Pot.
In a medium bowl, mix together the ricotta cheese, egg, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and grated Parmesan cheese.
In a separate bowl mix together the marinara sauce, Italian seasoning, and parsley flakes.
In a 7 by 3-inch springform pan, start layering your lasagna with a thin layer of marinara sauce.
Break up oven-ready lasagna noodles to fit and cover the sauce.
Spread half the ricotta cheese mixture.
Sprinkle with half the meat mixture.
Cover the meat mixture with marinara sauce and then sprinkle with a layer of mozzarella cheese.
Repeat layers to the top of the pan
Cover the top of the springform pan with foil.
Place the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot and then place the lasagna on the trivet inside the pressure cooker.
Place the lid on the pressure cooker and set to high pressure cook for 22 minutes. Let the pressure naturally release for 15 minutes and then do a quick release for any remaining pressure.
Remove lasagna from the Instant Pot and remove foil from top, place it on a cookie sheet.
Let lasagna sit for 10 minutes before serving