Instant Pot Lasagna Soup
A comforting and hearty soup version of traditional lasagna made effortlessly in an Instant Pot.
Ingredients
Meat and Vegetables
- 1 lb ground beef (or Italian sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 tbsp Italian seasoning
- 1 tsp sugar (optional)
- Salt and pepper, to taste
Noodles and Cheese
- 2 cups uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- to taste Fresh basil or parsley for garnish
Instructions
Cooking Steps
- Press the 'Sauté' button on your Instant Pot. Add the ground meat, onions, and garlic, cooking until the meat is no longer pink and the onions are translucent, around 5-7 minutes.
- Stir in the crushed tomatoes, broth, Italian seasoning, sugar, salt, and pepper. Mix well to combine.
- Add the broken lasagna noodles on top. Don't stir; just let them sit in the liquid.
- Close the lid of the Instant Pot, ensuring the valve is sealed. Set it to 'Manual' or 'Pressure Cook' for 5 minutes.
- Once done, allow a natural release for about 5 minutes, then switch to a quick release to let out any remaining steam.
- Open the lid, and stir in the ricotta, mozzarella, and Parmesan cheeses until melted and well combined.
- Bowl your soup and garnish with fresh basil or parsley. Enjoy your easy, comforting meal!
Notes
Don’t skip the natural release for better flavor and texture. Customize your ingredients to suit dietary preferences. Store in the fridge for up to 4 days, or freeze without cheese for up to 3 months.