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Instant Pot Lasagna Soup

Instant Pot Lasagna Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 -6
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp crushed red pepper flakes
  • 3 tbsp tomato paste
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) crushed tomatoes
  • 1 tbsp balsamic vinegar
  • 8 lasagna noodles, broken into 2-inch pieces
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup shredded low-moisture mozzarella
  • 2 tbsp chopped fresh basil, for serving

Method
 

  1. Sauté the ground beef in olive oil on high Sauté for 5 minutes until browned, then push to the side. Add onion, garlic, half the salt, pepper, oregano, basil, and red pepper; cook 3 minutes. Stir in tomato paste and cook 1 minute.
  2. Pour in 1/2 cup broth and scrape the bottom to deglaze. Add remaining broth, crushed tomatoes, rest of salt, and vinegar. Stir and turn off Sauté.
  3. Lock lid, set to Sealing, and pressure cook on High for 5 minutes. Quick release the pressure.
  4. Turn to Low Sauté, add broken noodles, and simmer 10 minutes until tender, stirring occasionally. Let sit 2 minutes off heat.
  5. Ladle into bowls and top with a dollop of ricotta, mozzarella, and fresh basil. Serve right away.

Notes

If the soup gets too thick in the fridge, loosen it with a little extra broth when you heat it back up. For the best cheese pull, use freshly shredded mozzarella instead of pre-shredded, which has anti-caking agents that inhibit melting.