The Best Instant Pot Lasagna Soup (back by popular demand)

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 lb of ground beef and break it up into smaller pieces, cooking until no longer pink.

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

Drain the grease from the pot using a paper towel and tongs or by removing the liner.

Add about 0.5 cup of chicken broth to deglaze the bottom of 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 basil, dried parsley, onion powder, oregano, and red pepper flakes to the mixture and stir.

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

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

Wait for 15-20 minutes for the pot to come to pressure, then cook for 7 minutes.

Perform a quick release of the steam and carefully remove the lid.

Add 1 cup of ricotta, 0.5 cup of parmesan, and 1 teaspoon of balsamic vinegar, stirring to combine.

Sprinkle 1 cup of grated parmesan on top and cover with the lid slightly off to melt the cheese.

Serve immediately.

Equipment Needed

Allergens