Simple Instant Pot Lasagna Soup - A Pressure Cooker Kitchen (2024)

Instant Pot Lasagna Soup has all the amazing flavors and textures of a lasagna in a bowl. All you have to do is brown the meat, then toss in the other ingredients and cook for 6 minutes on high pressure.

The resulting soup is a rich and flavorful soup with all things we love about a traditional lasagna. The best part is that you can make it quickly all in just one pot – the Instant Pot. If you love these flavors then you will want to try these stuffed shells as well.

Why You’ll Love It

• Skip the hours of work it takes to make a lasagna from scratch. This soup offers all the flavors of traditional lasagna but in a fraction of the time. It’s the perfect solution for a quick and satisfying meal on busy days.
• The combination of hearty pasta, rich tomato broth, and gooey melted cheese is sure to satisfy everyone around the table and it’s incredibly versatile. Tailor it to your taste by adding extra veggies, a spicy kick, or a different type of cheese.
• Say goodbye to multiple pots and pans! The beauty recipe lies in its simplicity and convenience. You can sauté the ingredients, cook the soup, and even melt the cheese on top—all in the same pot. Fewer dishes mean less time spent at the kitchen sink.

Tavosays: Never thought I could make a lasagna using an instant pot! The recipe is great! Thank you!

» You might also try this Homemade Instant Pot Tomato Sauce.

Ingredients You Need

• Italian sausage or ground beef: You can use either pork or beef for this soup – or combine the two.
• Onion: Use white or red onion for this recipe.
• Garlic: No Italian recipe is complete without garlic. Fresh garlic cloves work the best, but you can also add garlic powder.
• Beef broth: Make sure to use low sodium broth. You can also dissolve beef bouillon cubes in water, if you wish.
• Canned tomatoes: I have used canned tomatoes for this recipe. You can use chopped or crushed.
• Tomato paste: This helps thicken the soup.
• Lasagna sheets: I use regular pasta sheets that require boiling. They cook perfectly in 6 minutes under pressure. If your pasta doesn’t cook entirely in the 6 minutes, you can put the lid back on the pot and let it sit on Keep Warm for 3-5 minutes to continue cooking the pasta.
• Seasonings: Oregano, Italian seasoning, salt and pepper.
• Mozzarella cheese: Use a 2% moisture shredded mozzarella.

Equipment Needed

• Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.

About the Pasta

I like to use traditional pasta sheets for this recipe, mostly because it turns out the most like regular lasagna. The pasta sheets with the frilly edges makes for a particularly nice looking soup.

If you don’t have sheets or want to use a different type of pasta, you can definitely do that. Mafalda pasta is a great alternative. They are frilly long pieces of pasta that are not nearly as wide as a lasagna noodle. They also come in a mini version that you don’t have to break.

Farfalle or shells also work in this recipe, but you don’t need to cook it under pressure for 6 minutes with these type of noodles. If you use anything other than lasagna sheets, lower the cook time to 4 minutes.

Expert Tips

• Drain any grease from the pot after cooking the ground beef, so the soup doesn’t get too oily.
• Make sure to scrape the brown bits off the bottom of the pot before pressure cooking to avoid a burn notice.
• Crack the lasagna noodle sheets into at least 3-4 pieces each. It’s easier to eat smaller pieces, but you don’t want them to be too small.
• The soup will thicken up as it sits, so serve right away for a soupier consistency.
• You can use all ground beef, or all sausage, or substitute with ground turkey. You can also skip the meat all together if you want.

How to Make Instant Pot Lasagna Soup

Step 1: Sauté

Turn on sauté mode on the Instant Pot. You might find that you need to use the low setting so the beef doesn’t burn as it cooks. You can set it either by pushing the sauté button twice, or by rotating the dial, depending on your model. See other useful Instant Pot tips.

Once the pot is heated, add the olive oil. When hot, add the sausage or ground beef, and onion. Cook, breaking the meat into pieces, until browned. Add the garlic to the pot. Let it sauté for 30 seconds to become fragrant, then turn off sauté mode.

You’ll want to drain any grease from the pan before moving on to the next step, so the soup doesn’t get too oily.

Step 2: Add the Spices, Tomatoes & Broth

Add the oregano, Italian seasoning, salt, and pepper to the pot.Stir it into the meat mixture. Then pour in the beef broth and whisk or scrape the bottom of the pot with a spatula to remove any browned bits.

Add the canned tomatoes and tomato paste. Stir to make sure everything gets incorporated.

Step 3: Add the Noodles & Cook

Next, you’ll add the lasagna noodles. You’ll want to crack the sheets into at least 3-4 pieces each. It’s easier to eat smaller pieces, but you don’t want them to be too small.

Lock the lid on the pot and set the vent to sealing, if that’s necessary on your model. Press the pressure cook button and set the time for 6 minutes.

Step 4: Stir & Serve

When time is up, do a quick pressure release and open the pot. Stir the soup. Add half the mozzarella cheese on top and let sit to thicken for 3-5 minutes on Keep Warm. It will thicken up as it sits, so serve right away for a soupier consistency.

You can serve it with the remaining mozzarella cheese on the side.

Questions About the Recipe

Before You Go

Since you made it to the end of this article, you might be interested in more Instant Pot soup recipes. Here are a few more articles we think you might enjoy.

• Instant Pot Loaded Baked Potato Soup
• Instant Pot Kale White Bean Sausage Soup
• Instant Pot Stuffed Pepper Soup

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