Lasagna Soup in the Instant Pot - 30 Minutes Start to Finish - Delicious and Filling!

Turn on the Instant Pot to sauté and let it heat up.

Add 2 teaspoons of olive oil (if using lean ground beef).

Add 1 pound of ground beef and break it up, cooking until no longer pink.

Add diced onion and 5 cloves of garlic to the beef, cooking until onions soften and become fragrant.

Drain excess grease using a paper towel and tongs.

Add about 0.5 cup of chicken broth to deglaze the pot, scraping up any brown bits.

Add the remaining 4 cups of chicken broth, 1 can of diced tomatoes, and 2 cups of pasta sauce to the pot.

Add dried basil, dried parsley, onion powder, oregano, and red pepper flakes, then stir.

Break 12 short lasagna noodles into smaller pieces and add them to the pot, ensuring they are submerged but not stirred.

Lock the lid in place, set the steam vent to seal, and set to high pressure for 7 minutes.

Wait for the Instant Pot to come to pressure (about 15-20 minutes).

After 7 minutes, perform a quick release of the steam and carefully remove the lid.

Add 1 cup of ricotta, 0.5 cup of grated Parmesan, and 1 teaspoon of balsamic vinegar, then stir to combine.

Serve immediately, sprinkling additional grated Parmesan on top.

Equipment Needed

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