Name: Healthy Instant Pot Lasagna Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 people
Ingredients: 1.5 lbs lean ground beef; 1 onion (diced); 2 tsp dried oregano; 1 tsp black pepper; 5 cloves garlic (diced or crushed); 1-2 carrots (diced or chopped roughly ); 1 bell pepper (diced); 796ml/26 fl oz can of crushed tomatoes; 15 oz tomato paste; 3.5-4 cups water with better than bouillon chicken stock; 1.5 cups dried lentils; 9 lasagna noodles broken up; 2 cups spinach; 2 cups ricotta; parmesan cheese; parsley or basil leaves

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This super easy and Healthy Instant Pot Lasagna Soup will have you grabbing seconds! This lasagna soup is comforting and delicious – plus it’s filled with extra vegetables! This healthy instant pot lasagna soup will take you under an hour with an Instant Pot! Plus step by step picture instructions on how to make this if you’re a new Instant Pot user.

Easy and Healthy Instant Pot Lasagna Soup

I love lasagna but I’m pretty lazy and find making a baked lasagna the old fashion way with all the layering to be time consuming. One of my favourite go-tos when I’m craving lasagna is this lazy no bake skillet lasagna because it doesn’t involve turning on the oven and layering my pasta ha. However, it’s the dead of winter here and I’ve been craving soup (hence my recent Instant Pot Beef Stew and Instant Pot Butter Chicken recipe) so I thought “why not lasagna soup?!” Topped with cheese, filled with a ton of beef and veggies, this Instant Pot Lasagna Soup is quickly becoming a monthly staple in my life!

How Is This Instant Pot Lasagna Soup Healthy?

I am all about sneaking in extra veggies when it comes to making comfort food. This Healthy Instant Pot Lasagna Soup has red peppers, spinach, lentils, onions, and carrots. I ran out of mushrooms but if I had that in my fridge, that would’ve gone in there too! I also used a “smart” pasta noodle that contains additional fibre so that’s 32% of my daily fibre intake in the soup!

Just a quick note about cooking time for this Instant Pot Lasagna Soup – because the lentils take more time to cook than everything else, this recipe needs to be set to 20 minutes in the pressure cooking setting. Without the lentils, this should only take 7-10 minutes with the pressure cooking setting.

So what’s an Instant Pot?

I have the Duo Plus 9 in 1 Instant Pot. The Duo Plus replaces 9 commonly used kitchen appliances – Pressure Cooker, Slow Cooker, Rice/Porridge Cooker, Yogurt Maker, Cake/Egg Maker, Sauté/Searing, Steam, Warm and Sterilize. It’s quite the multi-use product! Plus, because this is using the Instant Pot, it falls under the #OnePotRecipe category too! Minimal dishes! Win-Win-Win!

RELATED: want more Instant Pot Recipes? Check out this Instant Pot Salisbury Steak Styled Meatballs Recipe Video

How To Make This Healthy Instant Pot Lasagna Soup Recipe

This super easy Instant Pot Lasagna Soup is perfect for beginners too if you’ve just got your Instant Pot. If this is your first time making a recipe with your Instant Pot (after your water test of course), here are some step by step photo instructions that should make this instant pot lasagna soup recipe.

Start by pressing the sauté button on your Instant Pot and brown the lean ground beef. I use the leanest ground beef I can find to avoid too much liquid from the beef when cooking it.

Once browned, place in the onions, dried oregano, crushed red pepper flakes, and pepper. Stir.

Add in the garlic and keep stirring.

Next, add the carrots and red pepper.

Add the tomato paste and crushed tomatoes. Then add 3.5 to 4 cups of water + better than bouillon chicken stock OR 3.5 to 4 cups of chicken stock/broth. It will be thicker if you use 3.5 cups (how I prefer it). If you add 4 cups, make sure you’re not overfilling the Instant Pot or it will not come up to pressure.

Add in the dried lentils and stir it for 5 minutes (making sure nothing is stuck on the bottom!). In-between stirring, start breaking up the pieces of lasagna noodles. If you want bigger pieces of noodles in your soup, break them in thirds, if you want more bite sized pieces of noodles, break each noodle into 4 pieces.

After you’ve add your noodles in, make sure they are fully covered by the soup or they will get crunchy and weird. Put the lid on, turn off the sauté function, turn the steam release knob to sealing, and turn on the pressure cook/manual button to 20 minutes. If you are skipping the lentils, 6 minutes should be enough!

When your Instant Pot beeps, your Lasagna Soup is almost done! Do a quick release (be careful) before opening the lid and giving the soup a good stir.

Finally, add in your spinach and ricotta cheese. You can add your parmesan cheese now or you can do it like I did and add it on top when serving. And then BAM, you have your healthy Instant Pot lasagna soup.