Instant Pot Lasagna Soup Recipe
A delicious fall or winter meal, this instant pot lasagna soup is the perfect way to warm up from the inside out.
We love love love enjoying a good soup during the fall and winter. It’s one of the things we look forward to the most when the cooler weather starts to move in. Even the kids dig soup, which I’m thankful for.
When we want to mix up our instant pot ground beef recipes, we go for this instant pot lasagna soup. It’s easy to make thanks to the instant pot and it’s filling. It has all the flavor you’ll find in lasagna, just enjoyed as a tasty soup.
Pair the soup with some garlic bread, or French bread, and you have a delicious meal ready to eat in no time.
Enough jibber jabber, let’s get to the recipe shall we?
Instant Pot Lasagna Soup
This soup recipes makes enough to serve about 6 people.
- 1 pound of lean ground beef
- 1 small white onion, diced
- 2 tablespoons of minced garlic
- 2 cups of chicken broth
- ½ teaspoon of minced garlic flakes
- ½ teaspoon of onion powder
- ½ teaspoon of basil
- ½ teaspoon of sea salt
- ½ teaspoon of fresh black pepper
- ½ teaspoon of smoked paprika
- 1 jar of pasta sauce
- 8 oz of lasagna noodles, broken into thirds
- 1 cup of ricotta cheese
- 1 cup of shredded parmesan cheese
- 1 cup of shredded mozzarella cheese
How To Make Lasagna Soup in the Instant Pot
The first thing we need to do is to turn the instant pot to sauté mode.
Once the instant pot is ready, add the lean ground beef. As the ground beef cooks, break it up into small pieces. You want to make sure the meat is fully cooked so it needs to brown all of the way through.
After the ground beef is browned, add in the onion and garlic and sauté for another couple of minutes. You should be able to smell the aroma of the onions and meat together.
Turn the instant pot off and add the chicken broth while the pan is still sizzling and stir to deglaze the instant pot. This is an important step!
Add the jar of pasta sauce.
Stir in the minced garlic flakes, onion powder, sea salt, basil, black pepper and smoked paprika. Sir well so that all of the spices and flavors combine together. You can mix this in a bowl ahead of time if you want. We just add the ingredients to the pot when it comes time.
Once it’s stirred, add the broken lasagna noodles and completely submerge them into the liquid. Do not stir. You can however move them around with a spoon until all noodles are covered with liquid.
Place the lid on the instant pot and seal. Use the manual setting and set the timer for 5 minutes.
When the timer goes off, you will want to allow the instant pot to naturally release steam for 2 minutes, then use the quick release valve.
Remove the lid and add in the parmesan cheese and the ricotta cheese and stir.
Next, cover the top with mozzarella cheese and place the lid on the instant pot for 2 -3 minutes. This will allow the mozzarella to melt leaving you with a delicious cheesy topping.
Now you can dig in!
How to Store Leftover Lasagna Soup Made in the Instant Pot
You can store the lasagna soup in an airtight container in the refrigerator for up to 3 days. Just be sure to allow leftovers to cool completely before putting it in the container.
Print the recipe below so that you can have it on hand for the next time you want to try this tasty soup!
Tip! Make this with your teen and it’ll be the perfect way to spend more time with your teen!
Instant Pot Lasagna Soup
Equipment
- 1 Instant Pot
Ingredients
- 1 lb lean ground beef
- 1 small white onion, diced
- 2 tbsp minced garlic
- 2 c chicken broth
- 1/2 tsp minced garlic
- 1/2 tsp onion powder
- 1/2 tsp basil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 jar pasta sauce
- 8 oz lasagna noodles, broken into thirds
- 1 c ricotta cheese
- 1 c shredded parmesan cheese
- 1 c shredded mozzarella cheese
Instructions
- Turn the instant pot to sauté mode
- Once the instant pot is ready, add the lean ground beef. As the ground beef cooks, break it up into small pieces. You want to make sure the meat is fully cooked so it needs to brown all of the way through.
- After the ground beef is browned, add in the onion and garlic and sauté for another couple of minutes. You should be able to smell the aroma of the onions and meat together.
- Turn the instant pot off and add the chicken broth while the pan is still sizzling and stir to deglaze the instant pot.
- Add the jar of pasta sauce.
- Stir in the minced garlic flakes, onion powder, sea salt, basil, black pepper and smoked paprika. Sir well so that all of the spices and flavors combine together. You can mix this in a bowl ahead of time if you want. We just add the ingredients to the pot when it comes time.
- Add the broken lasagna noodles and completely submerge them into the liquid. Do not stir. You can however move them around with a spoon until all noodles are covered with liquid.
- Place the lid on the instant pot and seal. Use the manual setting and set the timer for 5 minutes.
- When the timer goes off, you will want to allow the instant pot to naturally release steam for 2 minutes, then use the quick release valve.
- Remove the lid and add in the parmesan cheese and the ricotta cheese and stir.
- Next, cover the top with mozzarella cheese and place the lid on the instant pot for 2 -3 minutes. This will allow the mozzarella to melt leaving you with a delicious cheesy topping.
- Serve & enjoy!