Instant Pot Soup Recipes

Crave-worthy Instant Pot Lasagna Soup

My kids absolutely love it when I make lasagna. Better yet, they’ve also grown to love my lasagna soup. It’s great because it makes my life so much easier, especially when I can turn to recipes like this one for making a mom-approved instant pot lasagna soup. I love a good lasagna bubbling away in the oven with all that molten cheese and tomato sauce, but it can get a little tiring to make. You’ll save so much time with this soup versus cooking a traditional lasagna and but it still has all of the basics—ground beef, pasta, garlic, onion, tomatoes, and more.

Crave-worthy Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

Instant Pot Lasagna Soup

(You may also like: The Best Instant Pot Lasagna (Quick and Easy Recipe))

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Instant Pot Lasagna Soup

Crave-worthy Instant Pot Lasagna Soup

  • Author: Anna - MissWish.com
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 1x
Scale

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 pound ground lean beef
  • 1 tbsp balsamic vinegar
  • 1 tbsp dried oregano
  • 6 oz lasagna noodles, broken into 2” pieces
  • 2 (14 oz) cans crushed tomatoes with basil
  • 4 cups beef broth
  • 2 cups shredded mozzarella
  • salt, black pepper to taste
  • grated Parmesan cheese, for garnish
  • fresh basil leaves, for garnish

Instructions

  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the olive oil.
  3. Add the onion and cook, stirring occasionally for 1-2 minutes.
  4. Add the beef and cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat.
  5. Add the garlic and cook for 30 seconds.
  6. Press the CANCEL button.
  7. Add the balsamic vinegar, dried oregano, lasagna noodles, crushed tomatoes and broth.
  8. Stir to combine.
  9. Close and seal the Instant pot.
  10. Turn the venting knob to SEALING.
  11. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
  12. Adjust the timer to 3 minutes.
  13. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
  14. Open the lid.
  15. Press the SAUTE button on the Instant pot.
  16. Add the shredded cheese and stir until the shredded cheese is completely melted and incorporated.
  17. Season to taste with salt and black pepper.
  18. Serve warm garnished with grated Parmesan and fresh basil leaves.

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