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.
Servings: 6
Calories: 612kcal
Ingredients
- 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)
Instructions
- 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.
- Enjoy!
Notes
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.
Nutrition
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