Go Back Email Link

Instant Pot Lasagna Soup Recipe

Instant Pot Lasagna Soup is a simplified version of classic lasagna, made ina pressure cooker. This recipe combines pasta, ground meat, tomatoes, andcheese, creating a satisfying soup that’s both filling and flavorful. It givesyou the layered taste of lasagna but without the long cooking time and multiplepans. Perfect for anyone craving lasagna but without the effort!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 People
Course: Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef (or turkey, sausage, or a combination)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups chicken broth (or beef broth)
  • 8 oz broken lasagna noodles
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 cup ricotta cheese
  • 1 ½ cups shredded mozzarella cheese

Equipment

  • Instant Pot
  • Wooden Spoon or Spatula
  • Measuring spoons and cups
  • Cutting Board & Knife
  • Grater
  • Serving Ladle

Method
 

  1. Sautéthe meat: Start by setting your Instant Pot to the Sauté function. Add the olive oil, andonce it’s hot, add the ground meat. Cook the meat until browned, breaking it upas it cooks. This should take about 5 minutes. Drain excess fat if necessary.
  2. Add onions and garlic: Next, add the diced onion and minced garlic to the pot. Sauté for another 2-3 minutes until the onions are softened and fragrant.
  3. Add the liquids and spices: Stir in the tomato sauce, diced tomatoes, chicken broth, basil, oregano, salt, and pepper. Mix everything together.
  4. Add the broken lasagna noodles: Add the broken lasagna noodles to the Instant Pot. Ensure the noodles are submerged in the liquid. Don’t worry if they stick out above the liquid—they’ll cook down in the pressure cooker.
  5. Cook under pressure: Close the lid of the Instant Pot and set the valve to the Sealing position. Set the Instant Pot to Manual or Pressure Cook for 5 minutes on high pressure.
  6. Release pressure: After the cooking time is complete, carefully perform a Quick Release to release the pressure. Open the lid when it’s safe.
  7. Add cheese: Stir in the ricotta and mozzarella cheese. Mix well until the cheese melts and the soup becomes creamy and cheesy.
  8. Serve: Ladle the soup into bowls. Top with extra mozzarella and a sprinkle of Parmesan if desired. Serve with a side of crusty bread to dip into the soup.

Notes

I cooked this Instant Pot Lasagna Soup with love, and it turned out to be a game-changer for weeknight meals. The soup was perfectly hearty, full of flavor, and ready in no time. It's perfect for a family dinner or a quick meal to share with friends.