Instant Pot Lasagna Soup
All the best parts of lasagna in one pot—this Instant Pot lasagna soup is rich, cheesy, and easy to make any night of the week.
Equipment
- Instant Pot Used for browning, cooking, and pressure release
- Wooden Spoon For stirring meat and soup
- Ladle To serve soup
Ingredients
- 1 pound ground beef or Italian sausage or a combination
- 1 onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 4 cups beef broth
- 8 lasagna noodles broken into 2-inch pieces
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes optional
- 1 cup ricotta cheese for serving
- 1 cup shredded mozzarella for topping
- ¼ cup grated Parmesan for topping
- 1 tablespoon olive oil for sautéing
- salt and pepper to taste
Instructions
- Set Instant Pot to Sauté. Add olive oil and brown the ground beef. Drain excess fat.
- Add onion and cook until soft, about 3 minutes. Stir in garlic and tomato paste, cooking 1 minute more.
- Add crushed tomatoes, broth, Italian seasoning, red pepper flakes, and salt. Stir to combine.
- Break lasagna noodles into pieces and stir them into the pot. Ensure they're mostly submerged.
- Seal lid. Cook on high pressure for 7 minutes. Let pressure release naturally for 10 minutes.
- Open lid and stir. Serve topped with a scoop of ricotta and sprinkle with mozzarella and Parmesan.
Notes
- Add extra broth if needed after cooking—the noodles soak up liquid.
- Use gluten-free pasta for a gluten-free version.
- Reheat gently and top with fresh cheese when serving leftovers.
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