Instant Pot Lasagna Soup
Enjoy this yummy Instant Pot Lasagna Soup Recipe! Pressure Cooker Recipes are so quick! Instant Pot Lasagna Soup Pressure Cooker Recipe is creamy and hearty.
Servings: 6
Ingredients
- 1 pound ground beef
- 1/2 onion (diced)
- 1 red bell pepper (diced)
- (1) 14.5 oz petite diced tomatoes
- (1) 28 oz can of crushed tomatoes
- 1 teaspoon minced garlic
- 1 tablespoon Italian Seasoning
- 4 cups beef broth (1 carton)
- 12 oz Lasagna Noodles
- 15 oz ricotta cheese
- 1 cup mozzarella cheese
- 1 cup parmesan cheese
- 3 Tbsp fresh basil (optional)
Instructions
- First turn on the Instant pot to the sauté setting and brown the ground beef.
- Next add in diced onion and red bell pepper. Pour in the crushed tomatoes and the diced tomatoes.
- Add in all the other seasonings.
- Pour the beef broth over the top.
- Seal the instant pot and cook on high pressure for 5 minutes. After the cook time, do a quick release to release the pressure from the instant pot.
- Remove the lid. Break apart the lasagna noodles into bite size pieces. Add to the pot and stir to combine.
- Switch the pressure cooker setting to the sauté mode and bring the soup to a boil uncovered.
- Cook the pasta for about 7-8 minutes or until the tenderness that you prefer. Then switch the electric cooker to the keep warm setting.
- Spoon the soup into bowls. Top with a tablespoon of ricotta cheese, and a handful of mozzarella and parmesan cheese. Sprinkle with fresh basil and enjoy!
Video
Notes
This lasagna is so hearty and good! I suggest putting a dollop of ricotta cheese on top. It makes the dish!
Nutrition
Serving: 8g | Calories: 670kcal | Carbohydrates: 48g | Protein: 40g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 115mg | Sodium: 1094mg | Potassium: 586mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1205IU | Vitamin C: 26mg | Calcium: 489mg | Iron: 3.3mg
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