Instant Pot Lasagna Soup
If you're looking for pure comfort in a short amount of time that is tasty, easy and delicious then you need to make this Instant Pot Lasagna Soup!
- 1 lbs ground beef
- 1 small onion chopped
- 1 Tbs Italian seasoning
- 4 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 4 cups chicken broth or beef broth
- 1 tsp salt
- 1 ⁄2 tsp pepper
- 9 lasagna noodles broken into small bite sized pieces
- 1/2 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese shredded
- 1 ⁄2 cup ricotta cheese
- Fresh Parsley for garnish
Using the sauté setting, brown the ground beef until fully cooked and no longer pink.
Add the onion and Italian seasoning and cook for 3 minutes or until tender.
Add garlic and cook for one additional minute.
Add the crushed tomatoes, tomato sauce, broth, salt, pepper and broken lasagna noodles. Stir
Cook on manual high pressure for 6 minutes with the lid fully sealed and the valve in “seal” position. Quick release when finished.
Add the cheeses, stir thoroughly and serve.
Calories: 382kcal | Carbohydrates: 37g | Protein: 23g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 1337mg | Potassium: 847mg | Fiber: 4g | Sugar: 8g | Vitamin A: 605IU | Vitamin C: 23mg | Calcium: 254mg | Iron: 4mg