On sauté setting, brown the ground beef with the garlic and onion.
While the meat is browning, combine the ricotta cheese with the Parmesan and egg in a small mixing bowl.
Drain grease and remove meat mixture from Instant Pot.
In a medium size bowl mix meat mixture with 25 ounce jar of marinara (reserve ½ c for the top).
Next, using a round dish that fits within your Instant Pot
(A springform pan with aluminum foil to catch any drippings works) layer half of your lasagna meat, mozzarella and ricotta cheese mixture repeating for a second time until no ingredients remain.
Top with ½ c of reserved marinara sauce.
Place sling in Instant Pot over rack and pour in 1 cup of water.
Set dish in instant pot.
Cover loosely with aluminum foil if desired to keep condensation from dripping on the lasagna.
Attach lid, close valve, and cook on high pressure for 9 minutes.
Vent steam, remove the lid and serve.
Notes
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