Instant Pot Lasagna Soup
Enjoy this yummy Instant Pot Lasagna Soup Recipe! Pressure Cooker Recipes are so quick! Instant Pot Lasagna Soup Pressure Cooker Recipe is creamy and hearty.
Servings: 6
Cost: $19.09, $3.18 per Serving
Ingredients
- 1 pound ground beef
- ½ onion (diced)
- 1 red bell pepper (diced)
- (1) 14.5 oz petite diced tomatoes
- (1) 28 oz can of crushed tomatoes
- 1 teaspoon minced garlic
- 1 tablespoon Italian Seasoning
- 4 cups beef broth (1 carton)
- 12 oz Lasagna Noodles
- 15 oz ricotta cheese
- 1 cup mozzarella cheese
- 1 cup parmesan cheese
- 3 Tbsp fresh basil (optional)
Instructions
- Turn the Instant Pot to the Sauté setting. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease if needed.
- Add the diced onion and red bell pepper. Cook for 3–4 minutes, until the vegetables begin to soften.
- Stir in the petite diced tomatoes, crushed tomatoes, minced garlic, Italian seasoning, and beef broth.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.
- When the cook time is complete, carefully perform a quick release. Remove the lid once the pressure has fully released.
- Break the lasagna noodles into bite-sized pieces and stir them into the soup.
- Turn the Instant Pot back to the Sauté setting and bring the soup to a gentle boil. Cook, uncovered, for 7–8 minutes, stirring occasionally, until the noodles are tender.
- Switch the Instant Pot to the Keep Warm setting.
- Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, shredded mozzarella, grated Parmesan, and fresh basil, if desired. Serve warm.
Video
Notes
This lasagna is so hearty and good! I suggest putting a dollop of ricotta cheese on top. It makes the dish!
Nutrition
Serving: 8g | Calories: 670kcal | Carbohydrates: 48g | Protein: 40g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 115mg | Sodium: 1094mg | Potassium: 586mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1205IU | Vitamin C: 26mg | Calcium: 489mg | Iron: 3.3mg
