Instant Pot Lasagna Soup
User Reviews
5.0
57 reviews
Excellent
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Prep Time
26 mins
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Cook Time
26 mins
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Total Time
30 mins
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Servings
6 bowls
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Calories
185 kcal
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Course
Main Course, Soup
Instant Pot Lasagna Soup
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Instant Pot Lasagna Soup is an easy and flavorful meal with all the flavors of lasagna but in soup form. It has ground beef, Italian spices, and a tasty tomato sauce. This easy recipe will quickly become a family favorite.
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Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef or sausage
- 1 medium sweet yellow onion diced
- 5 garlic cloves minced
- 1 green bell pepper diced
- 1 medium carrot chopped
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/4 tsp oregano
- 1/4 tsp rosemary
- 3 bay leaves
- 2 cans 14.5oz petite diced tomatoes, preferably San Marzano
- 2 cans 8oz tomato sauce, preferably San Marzano
- 4 cups chicken broth
- 2 cups water
- ½ - ¾ box of lasagna noodles uncooked
- salt and pepper to taste
Garnish:
- grated Parmesan cheese
- grated Mozzarella cheese
- chopped parsley
Instructions
- Select the Sauté function and adjust to medium heat.
- Once the IP reads HOT, add one tablespoon of olive oil to the pot.
- Add the beef and sear for 2-3 minutes without stirring. Season with salt and pepper, and using a wooden spoon, start breaking it apart. Cook for another 2-3 minutes until it starts to get golden brown. Drain off the grease.
- Add diced onions and minced garlic to the pot. Stir and cook for 2-3 minutes.
- Add one cup of water to the pot to deglaze it, and use a wooden spoon to scrape the bottom of the pot well.
- Add the bell pepper, carrot, thyme, basil, oregano, rosemary, diced tomatoes, tomato sauce, one cup of water, and chicken broth. Stir to combine.
- Add half a box of lasagna noodles. I like to break them in half, but you can break them into smaller pieces as well. Stir very well to combine the noodles with the broth. If you would prefer the soup thicker, add the remaining 1/4 box of lasagna noodles.
- Ensure you stay within the MAX fill line of the pot.
- Add the bay leaves. Adjust for salt and pepper.
- Cover the pot and secure the lid. Set the valve to “Sealing.” Cook on manual high pressure for 4 minutes.
- Once the timer beeps, let the pressure release naturally for 10 minutes, then gently move the valve to “venting” and let the rest of the pressure release.
- Open the pot and stir. Discard the bay leaves.
- Serve topped with cheese and fresh parsley or basil.
Notes
- I recommend dry pasta for this recipe, as when cooking under pressure, it will hold its shape better, and the leftovers will not be mushy. When using dry lasagna sheets, you must pressure cook the soup for four minutes. If you prefer or have fresh lasagna sheets on hand, tear them into smaller pieces and pressure cook the soup only for 2-3 minutes.
- Another way to save time is to use my Italian seasoning instead of the individual spices.
- Make sure you use high-quality tomatoes and tomato sauce. San Marzano is my pick because they taste the freshest and come in many flavors.
- Deglaze the pot after you saute the beef and onions so you do not get the dreaded BURN notice.
- Another way to avoid a BURN notice is to add the ingredients correctly. The broth should be added before the tomatoes, and the noodles should last so they do not fully sink to the bottom.
- Add cornstarch slurry or roux if the soup is too watery.
- Remember that your instant pot must build up pressure before it cooks. This could take five to twenty minutes.
Nutrition Information
Show Details
Calories
185kcal
(9%)
Carbohydrates
5g
(2%)
Protein
10g
(20%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
40mg
(13%)
Sodium
477mg
(20%)
Potassium
329mg
(9%)
Fiber
0g
(0%)
Sugar
2g
(4%)
Vitamin A
225IU
(5%)
Vitamin C
22.9mg
(25%)
Calcium
32mg
(3%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 477mg | 20% |
| Potassium | 329mg | 7% |
| Fiber | 0g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 22.9mg | 25% |
| Calcium | 32mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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