Gluten free Instant Pot Lasagna Soup Recipe
You will love this Gluten free lasagna soup pressure cooker recipe. It is so simple & tasty. Try Gluten Free Lasagna Soup Instant Pot Recipe today.
- 1 lb. ground beef
- 1/2 onion (diced)
- 1 red bell pepper (diced)
- 1 can petite diced tomatoes (14.5 oz can)
- 1 can crushed tomatoes (28 oz can)
- 1 teaspoon minced garlic
- 1 tablespoon Italian Seasoning
- 6 cups beef broth (1 carton)
- 12 oz Gluten Free Rotini pasta
- 1/2 cup ricotta cheese
- 1 cup mozzarella cheese (shredded)
- 1 cup parmesan cheese (shredded)
First turn on the Instant pot to the sauté setting and brown the ground beef. Then drain off any excess grease.
Next add in diced onion and red bell pepper. Pour in the crushed tomatoes and the diced tomatoes.
Add in seasonings.
Third, pour in the beef broth.
Cover and seal the instant pot. Cook on high pressure for 5 minutes. Do a quick release to release all the pressure after this cook time by moving the vent on the lid from the seal position to the venting position.
Remove the lid. Stir in the gluten free pasta.
Seal the instant pot again and cook on high pressure for 2 minutes with a quick release. Make sure to release the pressure immediately after the cook time so that the noodles do not get overcooked.
Spoon into bowls. Top with a tablespoon of ricotta cheese, and a handful of mozzarella and parmesan cheese.
We love this recipe served with easy gluten free garlic bread.
Refrigerate the leftovers in an air tight container for up to 5-7 days.
Calories: 612kcal | Carbohydrates: 56g | Protein: 35g | Fat: 29g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1261mg | Potassium: 811mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1278IU | Vitamin C: 39mg | Calcium: 422mg | Iron: 5mg