Instant Pot Lasagna Soup Recipe

4.63 from 8 votes

Hearty, warming and so delicious in the cold weather, this Instant Pot lasagna soup is so simple to make in just 30 minutes.

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time15

Pressurizing Time10

Total Time30

Course: Main Course, Soup

Cuisine: American, Italian

Servings:

Set the Instant Pot to the Sauté function and add the ground beef. Cook, stirring occasionally until the beef is almost completely browned and broken into small pieces, about 5 minutes.
1 pound ground beef
Add the onion and cook, stirring occasionally, until it is soft and just beginning to brown, about 5 minutes.
½ cup diced onion
Add the garlic and cook for an additional minute.
2 cloves garlic
Add the chicken broth, crushed tomatoes, balsamic vinegar, Italian seasoning, and red pepper flakes. Stir to combine and season with salt and pepper.
4 cups low-sodium chicken broth, 28 ounces crushed tomatoes, 2 tablespoons balsamic vinegar, 1 teaspoon Italian seasoning, ½ teaspoon crushed red pepper flakes
Add the lasagna noodles and make sure they are all submerged under the liquid.
8 ounces lasagna noodles
Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook Manual for 4 minutes.
Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position.
Stir the soup and season with additional salt and pepper, if needed.
Kosher salt and freshly ground black pepper
If desired, garnish the soup with ricotta cheese, shredded parmesan cheese, and fresh basil. Serve and enjoy!
Ricotta cheese, Shredded Parmesan cheese, Chopped fresh basil

Storage: Store soup in an airtight container in the refrigerator for up to 3 days.