We were gifted an Instant Pot last Christmas and, I’ll be honest, it rocks. We’ve been using it almost every week for soups, roasts, and anytime we need a quick and easy meal. There are a million recipes out there for anything you can think of, and we recently revived this recipe that I found in a Google search a while back. I made some of my own changes to it, but this one is pretty close to the original.  With September coming up and cooler temperatures just around the corner, this is a perfect meal to whip up when you’re in a hurry!

Instant Pot Lasagna Soup

Ingredients

Serves 4

• 1 tbsp Olive Oil
• 1lb Ground Beef
• 1/2 cup Diced Onion
• 3-4 Garlic Cloves minced
• 1 (24oz) jar Marinara Sauce
• 1 cup Chicken Broth
• 2 cups Water
• 2-3 tsp Italian Seasoning
• Ground Pepper To Taste
• 8oz broken Lasagna Noodles
• 1/2 cup Heavy Cream

Topping

• 1 cup Ricotta Cheese (Ricotta was sold out, so I used goat cheese and it was actually pretty good!)
• 1/2 cup Grated Parmesan Cheese
• 1/4 cup Fresh Parsley minced
• 1 cup Shredded Mozzarella Cheese

Preparation

• Turn the Instant Pot to sauté and add the olive oil. When hot, add the meat and cook. Cook beef until browned, then add the onions and garlic and continue cooking for about 4-5 more minutes. No need to fully cook the onions, everybody is going to get to know each other in the pot 😉
• Stir in 1/2 the chicken broth and scrape up any browned bits from the bottom of the pan, then add in the remaining broth, water, marinara sauce, spices, and broken lasagna noodles. Place the lid on the pot and flip the valve to “sealing.” Set Instant Pot to Pressure Cook on High for 6 minutes.
• While the soup is cooking, prepare the ricotta topping. In a small bowl, stir together the ricotta cheese, grated parmesan cheese, and parsley. Cover and place in the refrigerator until ready to use.
• Once the time is up on the Instant Pot, perform a quick release. When all of the steam has escaped and the pin on the lid has dropped, open the lid and stir in the heavy cream. Divide the soup into bowls and top each with a scoop of the ricotta mixture and a sprinkle of mozzarella cheese.

Enjoy!