Instant Pot Lasagna Soup is an easy way to enjoy the taste of lasagna without all the work of preparing a layered casserole.
But I have to admit, I was somewhat hesitant about altering such a traditional meal into a soup. However, with just one bite I knew that I had made the right decision.
Not only did it taste just like my favorite lasagna recipe, I was able to save so much time and have dinner on the table with very little work involved.
Just like my Unstuffed Pepper Casserole recipe, think about this recipe as more of a deconstructed recipe rather than a traditional soup. It is thick, creamy and holds all the flavors and characteristics of the classic dish.
Instant Pot Lasagna Soup Recipe
- Lean ground beef
- Yellow onion, diced
- Garlic cloves, minced
- Chicken broth, low-sodium
- Pasta sauce
- Diced tomatoes
- Dried Italian seasoning
- Onion powder
- Red pepper flakes
- Lasagna noodles, regular (not no-boil)
- Ricotta cheese
- Freshly grated parmesan cheese
- Salt and pepper, to taste
- Shredded Mozzarella cheese
Optional Garnish Ingredients
- Chopped fresh parsley
Start by pressing the SAUTE button on your Instant Pot. Then wait until the front display changes from ON to HOT to add the ground beef.
Cook until half of the meat is longer pink. Then add the diced onion and saute until the meat is cooked through and no longer pink.
Be sure to break the meat up in small crumbles as it cooks. Although you could use a standard wood spatula, it is much easier to use a meat masher utensil instead.
Once the meat is cooked and the onions are translucent, add the garlic and cook for 1 additional minute. Then press CANCEL.
Next, add a small amount of the broth and deglaze the bottom of the pot with a wooden spatula to remove any stuck bits. This is an important step!!
If you don’t scrape the bottom of the Instant Pot, you run the risk of getting a BURN notice while the lasagna soup cooks.
Once the bottom of the pot is clear, add the remaining broth, pasta sauce, diced tomatoes, Italian seasoning, onion powder, and red pepper flakes. Stir well.
Next, break the lasagna noodles into small, bite size pieces. Then add them to the pot and push them down into the liquid until just submerged.
DO NOT STIR.
You do not want the noodles to be pushed towards the bottom of the pot because they could stick and burn to the surface when cooked. Simply press them down in the liquid so that they can cook properly.
Next lock the lid in place and move the valve to the SEALED position if required. Then press the Pressure Cook or Manual button and cook on HIGH pressure for 6 minutes.
As will all pressure cooker recipes, it will require additional time for the pot to come to pressure before the actual cook time begins. Plan for an additional 15-20 minutes for this process.
When the cook time is up, Quick Release Pressure by carefully and slowly moving the valve to the venting position. This is called a controlled quick release.
Be sure to do this slowly so that the Lasagna Soup liquid inside of the Instant Pot doesn’t come through the vent as the pressure escapes. I find it helpful to use the handle of a long wooden spoon to move the valve to prevent the risk of the steam touching the skin of my hand.
After the pin drops, open the lid and stir the contents. Then stir in the ricotta and parmesan cheese and season with salt and pepper to taste.
Once the cheese has melted add the mozzarella cheese on top and place the lid back on the pot in the unlocked position to allow the cheese to melt.
Serve immediately, garnished with diced fresh parsley, if desired.
Possible Ingredient Substitutions
As with any recipe, you can make substitutions to fit the needs of you and your family. Here are the most common substitutions for this recipe:
Ground Beef – Although we use lean ground beef in this recipe, you can make it a bit more healthy by substituting ground turkey, chicken or plant based crumbles. However, you may need to add a little oil to the pot when you brown the meat to prevent it from sticking to the bottom.
Onion – Feel free to use a white or sweet onion instead of a yellow onion. However, I wouldn’t recommend a red onion in this Instant Pot Lasagna Soup recipe.
Garlic – If you don’t have fresh garlic cloves, substitute jarred minced garlic. 1 medium clove = 1 teaspoon of jarred minced garlic.
Chicken Broth – Although I love the flavor that chicken broth adds to this dish, you could use vegetable or even beef broth instead.
Diced Tomatoes – Whenever I make this recipe, I use fire-roasted diced tomatoes instead of canned diced tomatoes. It adds another depth of flavor that makes this soup so delicious.
Lasagna Noodles – I prefer to use standard lasagna noodles because they hold up well during the pressure cooking process. If you use no-boil noodles, the pasta will be extremely soft and will partially dissolve.
Other Favorite Pressure Cooker Soup Recipes
- Minestrone Soup
- Southwest Turkey Soup
- Chicken Noodle Soup
- Tomato Soup
- Vegetable Beef Soup
- Weight Loss Soup
- White Chicken Chili
- Chicken Chili Verde
- Clam Chowder
- Olive Garden Chicken Gnocchi Soup
- Potato Leek Soup
- Low-Carb Zuppa Toscana Soup
- French Onion Soup
- Chicken Tortilla Soup
- Loaded Potato Soup
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- 1 pound lean ground beef
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth, low-sodium
- 2 cups pasta sauce
- 1 15 oz can diced tomatoes
- 1 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 8-10 lasagna noodles
- 1 cup ricotta cheese
- 1/2 cup freshly grated parmesan cheese
- salt and pepper, to taste
- 1 cup grated mozzarella
- Chopped fresh parsley, optional
- Turn the Instant Pot on SAUTE mode. Once the display says HOT, add the ground beef and cook until half of the meat is longer pink. Add the diced onion and saute until the meat is cooked through. Add the garlic and cook for 1 additional minute. Press CANCEL.
- Add a small amount of the broth and deglaze the bottom of the pot with a wooden spatula to remove any stuck bits. Add the remaining broth, pasta sauce, diced tomatoes, Italian seasoning, onion powder, and red pepper flakes.
- Break lasagna noodles into small, bite size pieces. Then add them to the pot and push them down into the liquid until just submerged. DO NOT STIR.
- Lock the lid in place and move the valve to the SEALED position. Pressure Cook/Manual on HIGH pressure for 6 minutes. As will all pressure cooker recipes, it will require additional time for the pot to come to pressure before the actual cooking timer begins. Plan for an additional 15-20 minutes for this process.
- When the cook time is up, Quick Release Pressure by carefully and slowly moving the valve to the venting position.
- Stir in the ricotta and parmesan cheese and season with salt and pepper to taste. Add the mozzarella cheese on top and place the lid back on the pot in the unlocked position to allow the cheese to melt.
- Serve immediately, garnished with fresh parsley, if desired.
Substitute ground chicken or turkey for a healthier option. However you will need to add 1-2 tablespoons of extra virgin olive oil to the pot when browning to prevent the meat from sticking.
Vegetarian option - use meat based crumbles and substitute vegetable stock for the chicken stock.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 565Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 104mgSodium: 940mgCarbohydrates: 47gFiber: 5gSugar: 8gProtein: 44g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.