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Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

Instant Pot Lasagna Soup is the ultimate comfort food, made with beef or turkey and three types of cheese.
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Prep Time 5 minutes
Cook Time 16 minutes
Inactive Time 20 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6 bowls
Calories 510 kcal

Equipment

  • 6-qt Instant Pot
  • Box Grater
  • Slotted Turner
  • Ladle

Ingredients
  

  • 2 teaspoons olive oil optional, for very lean beef or if using turkey
  • 1-1.5 pounds lean ground beef or ground Italian sausage use ground turkey for a lightened-up option
  • 1 yellow onion diced
  • 5 cloves garlic minced
  • 4 cups chicken broth or vegetable broth
  • 2 cups marinara sauce
  • 1 15 oz can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • ¼ teaspoon red pepper flakes optional
  • ¼ teaspoon dried rosemary
  • 8 lasagna noodles broken into bite-sized pieces
  • 1 teaspoon balsamic vinegar
  • 1 cup ricotta
  • ½ cup freshly grated parmesan
  • to taste salt
  • to taste pepper
  • 1 cup grated mozzarella

Optional garnish

  • chopped fresh parsley

Instructions
 

  • Turn on the Sauté function on the Instant Pot and heat the olive oil, if using. Add the ground beef and cook until no longer pink (about 7-8 minutes), breaking it up into smaller pieces. Discard the excess oil, if needed.
  • Add the onion and garlic and sauté another couple minutes until they are starting to soften and become fragrant. Turn off the sauté function.
  • Add a small amount of the broth and deglaze the bottom of the insert. Add the remaining broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, red pepper flakes, and dried rosemary.
  • Add the broken lasagna noodles and push them down into the liquid until just submerged. Put on the lid, set it to sealing and cook on Manual high pressure for 6 minutes.
  • Quick release the pressure at the end of cooking time. Stir in the balsamic vinegar, ricotta and parmesan. Season with salt and pepper to taste, then sprinkle mozzarella on top. Set the lid askew on the pot to allow the mozzarella to melt. Serve immediately, garnished with fresh parsley, if desired.

Notes

Add an extra cup of broth after pressure cooking if you prefer a higher liquid to noodle ratio. You can use 10 lasagna noodles for more of a deconstructed texture. Use ground turkey for a lightened up version and let each person garnish their bowl with ricotta and mozzarella, if desired. You may need to add more broth when reheating leftovers.

Nutrition

Serving: 1bowlCalories: 510kcalCarbohydrates: 39gProtein: 43gFat: 20gSaturated Fat: 10gCholesterol: 113mgSodium: 1414mgPotassium: 850mgFiber: 3gSugar: 7gVitamin A: 1093IUVitamin C: 8mgCalcium: 315mgIron: 5mg
Keyword Instant Pot lasagna soup, pressure cooker lasagna soup
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