Instant Pot Lasagna Soup Recipe

This Instant Pot lasagna soup layers all the comforting flavors of classic lasagna into a hassle-free soup, ready in under 30 minutes. The pressure cooker blends pasta, tomato sauce, ricotta, and mozzarella with onions, garlic, and herbs for a hearty, flavorful meal without the layers and longer cook time.

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Course: Instant pot

Cuisine: Italian-American

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: servings

Calories: 400kcal

Author: Eva Stoner

Ingredients

1 small onion, diced
2 cloves garlic, minced
2 cups tomato sauce (pork-free, no alcohol allowed)
1 1/2 cups cooked ground beef (substitute with pork-free option if necessary)
10 oz lasagna noodles (rinsed to prevent sticking)
8 oz ricotta cheese, riced or beaten
4 oz mozzarella cheese, cubed
2 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
Salt to taste
Black pepper to taste

Instructions

1. Heat the Instant Pot to Sauté mode and add olive oil. Sauté onions and garlic until fragrant.
2. Add ground beef and cook until browned. Stir in tomato sauce, salt, pepper, basil, and oregano. Mix well.
3. Close and seal the Instant Pot. Set to Manual High Pressure for 6 minutes, normally 12 minutes for even browning (consult the recipe for precise timing). Let it release naturally for 10 minutes.
4. Add lasagna noodles and mozzarella cubes to the pot. Turn the pot off and let rest 5 minutes for noodles to absorb liquid.
5. Stir in ricotta and adjust seasoning as needed. Serve immediately after the mozzarella softens and ricotta integrates.

Notes

Use pork-free ground beef to ensure halal compliance. For denser lasagna flavor, include meatless crumbles (15 oz) in place of traditional meat. Adjust pasta resting time based on noodle hardness. Refrigerate leftovers up to 5 days. Optionally garnish with fresh basil before serving.

Nutrition