Set the pressure cooker to Sauté and heat the olive oil in the inner pot.
Add the ground meat and cook, breaking it up, until fully browned; drain excess grease if needed.
Stir in the cumin and 1 cup salsa into the browned meat until combined, then remove the meat mixture from the inner pot and set aside.
Pour 2 cups cold water into the inner pot and scrape up any browned bits; place the trivet or rack over the water.
Optional: To avoid soggy tortillas, brush or spray each tortilla with oil and broil 2–3 minutes per side until lightly toasted.
Grease a 6- or 7-inch heat-safe cake pan with nonstick spray. Layer the lasagna in the pan: place a tortilla, spread half the refried beans over it, sprinkle with some cheddar, then top with another tortilla.
Add half the reserved meat mixture over the tortilla, sprinkle with cheddar, and add another tortilla; repeat the layers using remaining refried beans and meat. Top with the final tortilla, spread 1 cup salsa over it, and sprinkle with the remaining shredded cheddar.
Loosely cover the pan with foil, place it on the trivet in the inner pot, secure the lid, and set to pressure cook (High) for 10 minutes.
When cooking finishes, allow a natural pressure release for at least 10 minutes, then carefully remove the pan from the pot and remove the foil.
Let the lasagna rest for about 10 minutes before slicing, then serve with desired toppings.
