Instant Pot Lasagna Soup
This Instant Pot Lasagna Soup delivers all the comforting flavors of traditional lasagna in a quick and easy one-pot meal — cheesy, hearty, and perfect for any night of the week.
Equipment
- 1 Instant Pot 6-quart model
Ingredients
Main Ingredients
- 2 teaspoons olive oil optional, for very lean beef or if using turkey
- 1.5 pounds lean ground beef or Italian sausage or ground turkey for lighter option
- 1 yellow onion diced
- 5 cloves garlic minced
- 4 cups chicken broth or vegetable broth
- 2 cups marinara sauce
- 15 oz diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes optional
- ¼ teaspoon dried rosemary
- 8 lasagna noodles broken into bite-sized pieces
- 1 teaspoon balsamic vinegar
- 1 cup ricotta cheese
- ½ cup parmesan cheese freshly grated
- salt and pepper to taste
- 1 cup mozzarella cheese grated
- fresh parsley chopped, for garnish
Instructions
Instructions
- Turn on the Sauté function on the Instant Pot. Add olive oil if using, then cook ground beef or sausage until browned (5–7 minutes).
- Add diced onion and cook for 2–3 minutes until softened. Add minced garlic and sauté for 30 seconds.
- Hit Cancel, then pour in chicken broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, red pepper flakes, and rosemary. Stir well.
- Break lasagna noodles into chunks and add to pot. Stir gently to distribute evenly.
- Seal lid and cook on Manual High Pressure for 4 minutes.
- Let pressure release naturally for 5 minutes, then quick release remaining pressure.
- Open lid, stir soup, then let sit for a few minutes to thicken.
- Serve into bowls and top with ricotta, mozzarella, parmesan, and parsley.
Notes
To save time, use pre-chopped garlic and onion. You may need to add more broth after refrigerating, as noodles continue to absorb liquid. For vegetarian option, use vegetable broth and plant-based meat or increase veggies.