Instant Pot Lasagna Soup

5 from 5 votes

This easy Instant Pot Lasagna Soup gives you all the cozy, cheesy flavors of traditional lasagna but with way less effort. Packed with ground beef, Italian sausage, and rich tomato sauce; it’s perfect for busy weeknights requiring just 10-minutes of prep and no pre-cooking the noodles, because they cook right in the Instant Pot!

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Prep Time10

Cook Time25

Total Time35

Servings: people

Author: Molly

INGREDIENTS

1-2 tablespoons olive oil
1 medium yellow onion diced
1 red bell pepper diced
4 cloves garlic minced
1 lb ground beef
1 lb spicy or regular Italian sausage (ground pork works too)
1 teaspoon kosher salt
2 tablespoons Italian seasoning
4 cups low sodium beef broth
1 (28-ounce) can crushed tomatoes
3 ounces tomato paste
1 cup heavy cream or full fat coconut milk
10 ounces lasagna noodles (we used Gluten-Free) broken into pieces
Optional toppings: shredded mozzarella, parmesan cheese, fresh basil, fresh oregano, ricotta cheese, red pepper flakes or black pepper

INSTRUCTIONS

Turn the Instant Pot to the saute setting and heat the oil. Add the onion and peppers to the Instant Pot on the sauté mode and cook until soft and translucent. Stir in the minced garlic cloves and cook until fragrant.
1-2 tablespoons olive oil, 1 medium yellow onion, 1 red bell pepper, 4 cloves garlic
Add the ground beef and sausage and cook, breaking it up, until no pink remains, 3-4 minutes. Sprinkle the salt and Italian seasoning and mix it into the cooked meat. Pour in the broth, crushed tomatoes, and tomato paste, and stir to combine.
1 lb ground beef, 1 lb spicy or regular Italian sausage, 1 teaspoon kosher salt, 2 tablespoons Italian seasoning, 4 cups low sodium beef broth, 1 (28-ounce) can crushed tomatoes, 3 ounces tomato paste
Turn the vent to the sealing position and pressure cook (manual cook) on high pressure for 8 minutes. It will take 8-10 minutes to come to pressure before it beeps and begins to count down.
Quick release the Instant Pot by immediately turning the valve to the venting position. Use a wooden spoon or utensil to turn the knob to the venting position so the steam escapes all at once.
Carefully open the lid and stir in the cream then the broken lasagna noodles. Set the Instant Pot to the sauté mode again and allow the noodles to cook until al dente, about 8-10 minutes.
10 ounces lasagna noodles (we used Gluten-Free), 1 cup heavy cream
Ladle into bowls and serve hot with fresh basil, parmesan cheese, or ricotta cheese.

Recipe Equipment

Pressure Cooker

Notes

Store: Leftover Instant Pot lasagna soup can be stored in the refrigerator up to 5 days in an airtight container.

Freeze: Allow the soup to cool completely then store it in the freezer in a freezer bag or container for up to 3 months. Thaw overnight in the fridge and follow the instructions above to reheat.

Reheat: warm leftover lasagna soup on the stovetop or in the microwave until heated all the way through. You may need to add more broth as the noodles soak up the liquid over time.

Meal prep tip: if you're making it in advance and want the pasta to remain al dente, don't stir the noodles into the soup. Instead, boil/cook the noodles separately and store them in a separate container and mix them together when you're ready to eat.

If you want a thinner soup: add 1-2 cups of extra broth the soup. It gets thicker when you add the noodles and will be even more thick if you store it in the fridge.

Dairy-free: use full fat canned coconut cream at the end rather than heavy cream and avoid toppings with dairy.

Gluten-free: use a gluten-free lasagna noodle. We found ours at our local grocery store, but you can also find them on Amazon.

Nutrition

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