Instant Pot Lasagna Soup Flavorful and Easy Recipe

Ingredients

• 1 lb ground beef (or turkey)
• 1 unit onion, finely chopped
• 3 cloves garlic, minced
• 28 oz can crushed tomatoes
• 4 cups beef broth
• 15 oz can tomato sauce
• 2 tsp Italian seasoning
• 1 tsp sugar
• 0 to taste salt and pepper
• 8 to 10 lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1.5 cups shredded mozzarella cheese
• 0 to taste fresh basil leaves for garnish

Instructions

1. Set your Instant Pot to the sauté mode. Add the ground beef and cook until browned. Drain any excess fat.
2. Add the chopped onion to the pot and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and sauté for another minute until fragrant.
3. Pour in the crushed tomatoes, beef broth, and tomato sauce. Stir in the Italian seasoning, sugar, and season with salt and pepper.
4. Carefully add the broken lasagna noodles into the pot, ensuring they are mostly submerged in the liquid.
5. Secure the lid on the Instant Pot, set it to high pressure, and cook for 5 minutes. Once the cooking time is up, perform a quick release of pressure.
6. After releasing the pressure, open the lid and stir the soup well. Add the ricotta cheese and half of the mozzarella cheese. Mix until well combined and creamy.
7. Ladle the soup into bowls and top with the remaining mozzarella cheese. Garnish with fresh basil leaves for a pop of color and flavor.