If you enjoy lasagna then you are sure to love this Instant Pot Lasagna soup recipe. This easy soup recipe can be ready in the pressure cooker in 30 minutes. Making it ideal for busy weeknights. This cozy soup recipe has big lasagna flavors but takes less time to make. Loaded with ground beef, noodles, marinara sauce, broth, tomatoes, a blend of seasonings, and three types of cheese.
This hearty lasagna soup is ideal for those nights when you crave comfort food. Sauté the ground beef in the inner pot to make this a one-pot recipe that doesn't take much time to make.
Weeknights can get very busy so I'm always looking to my Instant Pot to make dinner in it. This Instant easy lazy lasagna soup is like eating a slice of lasagna but takes less time to make. A bowl of this comforting lasagna soup can be ready and on the table in 30 minutes. Mix up a salad to serve along with for a complete dinner idea.
There is nothing better than a large bowl of this comforting yet easy lasagna soup on a cold night to warm up with. This hearty soup recipe is sure to be a crowd-pleaser with those lasagna lovers you are serving.
How To Make Instant Pot Lasagna Soup
The bold tomato flavor in this easy lasagna soup comes from the marinara sauce and diced tomatoes mixed together with the robust flavor of basil really brings that lasagna flavor to this soup.
One of the things I enjoy about the Instant Pot is I can sauté the meat in it. Sautéing the ground beef is how we start to make this lazy Instant Pot lasagna soup recipe. Once the ground beef is sautéd drain off any grease that there may be.
I like to add in my onion and garlic just before the ground beef is finished cooking. Sautéing the onion and garlic will help to bring out their flavors.
After I sauté the meat in the Instant Pot I like to deglaze the inner pot with broth or water. Deglazing the inner pot will help loosen up any food that may be stuck to the bottom of the pressure cooker. As well as help to not get the dreaded burn notice. It doesn't take much broth or water to deglaze the inner pot, I used ½ cup of the chicken broth for this recipe.
Once the ground beef has been fully cooked, add in the chicken broth and broken lasagna noodles. I like to push the lasagna noodles down into the broth with a spoon to get them as covered as I can.
On top of the lasagna noodles, add the marinara sauce and then the diced tomatoes. I do the marinara first so it can cover the noodles. As well as act as a barrier for the diced tomatoes. If the dice tomatoes are put in first there is a risk they will fall to the bottom of the inner pot and cause the burn notice.
Then sprinkle the seasonings on top. It's important to not stir the soup at this time.
Cooking Time For Lasagna Soup
Place the lid on the Instant Pot, press the pressure cooker button (make sure it's set to high pressure) adjust the cooking time to 6 minutes. If your Instant Pot doesn't self-seal then make sure to turn the steam release knob to sealing.
It will take about 20 minutes for the Instant Pot to come to pressure and start the cooking time.
After the cooking time is done stir in the balsamic vinegar, ricotta, and parmesan cheese until the cheese melts into the soup. Then sprinkle on top of the soup the mozzarella cheese.
Let the cheese sit on top of the soup to melt some, I like to place the lid back onto the pressure cooker for a couple of minutes. The cheese will be nice and melted on top of the soup. Ladle into a soup bowl and enjoy.
Tips For Success
I do recommend deglazing the inner pot with broth or water whenever sautéing meat in the Instant Pot. Taking the few extra minutes to deglaze will save you time fighting the burn notice. I also recommend making sure to add the ingredients in as they are listed in the recipe.
Make sure not to stir the ingredients together until the cooking time is up and you are ready to add in the remaining ingredients. All these tips will help save from getting the burn notice.
To help melt the mozzarella cheese place the lid back on to help trap in the heat allowing the cheese to melt. Once ladled into a bowl you can sprinkle more mozzarella cheese on top of the soup. I like to sprinkle the top of my lasagna soup with freshly shredded parmesan cheese.
Instant Pot lasagna soup is easy to reheat in the microwave but for best results reheat on the stovetop. If the lasagna soup is too thick after being refrigerated add in some chicken broth to help loosen it up.
Want to change the soup up a bit add in some fresh baby spinach. Or change out the ground beef for ground turkey, pork, or even chicken. Add more lasagna noodles in for an even heartier soup.
This Instant Pot Lasagna Soup has been a hit with my family, we hope you enjoy it as well.
My Creative Manner is answering the question "what's there to eat" with simple homecooked recipes ~ Jen
Other Great Recipes You May Enjoy:
- Instant Pot Chicken Noodle Soup
- Frozen Ravioli Cassrole
- Tacdo Soup ~ Instant Pot
- Instant Pot Broccoli Cheddar Soup
If you are looking for homemaking inspiration whether it be decorating, cleaning tips, or organization. Head over to our sister sites Youtube channel where we share many homemaking ideas.
Easy Instant Pot Lasagna Soup
Instant Pot Lasagna soup is a hearty soup that can be made in 30 minutes.
- 2 Teaspoons Olive Oil optional
- 2 Pounds Ground Beef
- 1 Teaspoon Black Pepper
- 1 Teaspoon Seasoning Salt
- ½ Cup Onion diced
- 2 Tablespoons Garlic minced
- 4 Cups Chicken Broth
- 8 Large Lasagna Noodles broke into bite size pieces
- 2 Cups Marinara Sauce
- 15 Ounces Diced Tomatoes
- 1 Teaspoon Dried Basil
- 1 Teaspoon Dried Parsely
- ¼ Teaspoon Dried Rosemary
- ½ Teaspoon Dried Oregano
- ½ Teaspoon Onion Powder
- 1 Teaspoon Balsamic Vinegar
- 1 Cup Ricotta Cheese
- ½ Cup Fresh Parmesan Cheese shredded
- 1 Cup Mozzarella Cheese
Turn the sauté button on the Instant Pot on. When reads HOT add in olive oil (if using) heat the oil up a bit then add in the ground beef.
Break the ground beef up into smaller chunks and season with seasoning salt and black pepper. When the ground beef is almost fully cooked add in the onion and minced garlic.
Continue cooking until the ground beef is no longer pink. Discard any excess grease from the inner pot.
Add into the inner pot ½ cup of the chicken broth to deglaze the bottom of the inner pot. Using a wood spatula scrape the bottom of the inner pot to loosen any stuck on meat. Once the inner pot is deglazed turn the sauté mode off of the Instant Pot.
Into the inner pot add the remaining chicken broth, the broken lasagna noodles. Push the lasagna noodle down into the broth making sure they are covered with the broth as best as possible. Pour the marinara sauce and diced tomatoes over top of the noodles. Sprinkle in the basil, parsley, oregano, rosemary, and onion powder.
Do not stir, make sure the lasagna noodles are submerged into the liquid. Use a spoon to press down any noodles that may be sticking out.
Place lid on the Instant Pot set the pressure knob to sealing. Press the pressure cook button, making sure it's on high. Adjust cooking time to 6 minutes. It will take about 20 minutes to come to pressure and start the cooking time.
When cooking time is done do a quick release of the pressure.
Stir into the soup the balsamic vinegar, ricotta, and parmesan cheese.
Sprinkle the mozzarella cheese on top of the soup and let sit to melt a bit. I placed the lid back on for 2 minutes to melt the cheese. Serve and enjoy.
The nutritional value may vary depending on the ingredients used.