Instant Pot Spinach and Beef Lasagna

Turn the multi-cooker to its Saute mode and heat some olive oil. Add ground beef and a pinch of salt; stir occasionally with a spatula until it's nicely browned, taking about 6 minutes. Transfer the cooked beef to a separate container.

Clean the multi-cooker pot thoroughly and put it back on the machine. Pour 1 1/2 cups of water into the pot and place a metal trivet inside.

Layer lasagna pieces at the bottom of a 6-inch springform pan. Pour 1/3 cup of tomato sauce over the bottom layer; add 1/3 cup of cooked beef and a handful of fresh spinach. Top with half of the mozzarella cheese; repeat this process one more time, finishing with a layer of mozzarella and goat cheese on top.

Cover the lasagna loosely with aluminum foil and carefully place it on the trivet. Close and lock the lid of the multi-cooker, following the manufacturer's instructions for high pressure and a 20-minute timer. Allow 10 to 15 minutes for the pressure to build up.

Once the pressure has released naturally, unlock and carefully remove the lid.

Preheat your oven to a high temperature with its broiler setting, positioning an oven rack about 6 inches away from the heat source.

Transfer the springform pan to a baking sheet and place it under the broiler. Cook until the cheese on top is lightly browned and bubbly, taking around 5 minutes.