Begin by setting your Instant Pot to the sauté function. Add the 1 teaspoon of extra virgin olive oil and let it heat up. Once hot, add the 1 pound of lean ground beef (or turkey/chicken). Cook until browned, breaking it apart with a wooden spoon as it cooks, about 5-7 minutes.
Once the meat is browned, sprinkle in 1 teaspoon of cumin and stir to combine. Pour in 1 cup of salsa for the meat mixture and mix well. Let it simmer for a couple of minutes, allowing the flavors to meld together.
Now it's time to assemble your lasagna. Begin by spreading half of the 16 ounces of refried beans in the bottom of the pot, followed by half of the meat mixture. Add a layer of 1 cup of salsa for layering, then sprinkle with half of the 8 ounces of cheddar cheese.
Tear the 5 flour tortillas into pieces and layer them over the cheese. Repeat the layering process with the remaining ingredients: refried beans, meat mixture, salsa, tortillas, and finish with the remaining cheese on top.
Close the lid of the Instant Pot and make sure the valve is set to sealing. Select the manual or pressure cook setting and cook on high for 20 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes before doing a quick release for any remaining pressure.
Once the pressure is fully released, carefully open the lid. Let the lasagna sit for a few minutes before slicing. Serve warm with your favorite toppings like sour cream, green onions, or fresh cilantro.
