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.
Step-by-step photos on how to make an Instant Pot Lasagna Soup
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 4 cups of water + better than bouillon chicken stock OR 4 cups of chicken stock/broth. With 4 cups of liquid, 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. Note: do NOT stir the noodles in. Place them on top and gently pat them into the sauce, add more broth if needed to cover the noodles. 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.
Healthy Instant Pot Lasagna Soup
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
- 4 cups water with better than bouillon chicken stock more if needed
- 1.5 cups dried lentils
- 9 lasagna noodles broken up
- 2 cups spinach
- 2 cups ricotta
To Garnish
- parmesan cheese
- parsley or basil leaves
Instructions
- Start by pressing the sauté button on your Instant Pot and brown the lean ground beef.
- 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. Note: do NOT stir the noodles in. Place them on top and gently pat them into the sauce, add more broth if needed to cover the noodles.
- 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.
Burn Notice FAQ:
While I’ve personally never gotten a burn notice with this recipe, here are some suggestions to help troubleshoot!
- This recipe has only been testing in the Instant Pot DUO in a 6QT. Larger or smaller models may require liquid adjustment.
- After the meat is browned and before you add in the carrots and red peppers, please ensure that there are no browned bits stuck to the bottom of the pot. Deglaze it with 1/2 cup of liquid if necessary. Having something stuck on the bottom can cause a burn notice during the pressure cooking time.
- If you are concerned that you will get a burn notice, increase the 4 cups of liquids to 5 (but make sure you are not overfilling the Instant Pot itself)
Let’s Chat! What is your go to comfort meal? Do you own an Instant Pot?
Liked this Instant Pot Lasagna Soup Recipe? Try another one of my Instant Pot recipes!
- Healthier Instant Pot Butter Chicken
- Vietnamese Bun Cha Inspired Meatballs Meal Prep
- Easy Instant Pot Beef Stew
- Spicy Chicken and Rice, Inspired by Chipotle
- Instant Pot Meatball and Couscous Meal Prep
- Healthy Instant Pot Thai Peanut Chicken and Noodles
Other places to connect with me
Instagram: @carmyshungry
Twitter: https://twitter.com/runcarmyrun
Facebook: https://www.facebook.com/carmyycom
Email: carmy@carmyy.com
Vlogs/Recipe Videos: Youtube
Karly
December 29, 2017 at 11:43 amCan’t wait to try this! Pinning!
Carmy
January 1, 2018 at 11:10 amThanks Karly!
Fiona @ Get Fit Fiona
December 29, 2017 at 12:34 pmThis looks so good. And I love how easy it looks to make too.
Suzi
January 1, 2018 at 7:58 pmThis was really good! I used ground turkey instead of beef, and cottage cheese intend of ricotta, and skipped the lentils, since that is what I had on hand. It was a hit with the entire family! Kids like it better than pan lasagne. Thank you so much for this great recipe!
Carmy
January 1, 2018 at 8:24 pmI’m so happy that you and your family loved it! Thanks for letting me know 🙂
Megan
August 21, 2018 at 6:34 pmI’m an instant pot newbie, and maybe I’m doing something wrong but I’ve tried twice now, and each time I get the “burn” message. The kids still eat it but what am I doing wrong?
Carmy
August 21, 2018 at 10:44 pmHmmm, are you by chance stirring the pasta in? I find that I have to make sure the pasta is layered on top and not touching the bottom or it will burn. Another issue I can think of is maybe the pot needs to be deglazed with some broth before the sauce goes in? Also, what sized pot are you using – I’ve only tested this in a 6 qt. Hopefully this is helpful! Let me know if there’s anything else I can do to help troubleshoot 🙂
Shera
August 28, 2018 at 6:59 pmI just tried this for the first time and keep getting the burn message as well.
Carmy
August 28, 2018 at 10:07 pmHi Shera, same troubleshoot as above: are you by chance stirring the pasta in? I find that I have to make sure the pasta is layered on top and not touching the bottom or it will burn. Another issue I can think of is maybe the pot needs to be deglazed with some broth before the sauce goes in? Also, what sized pot are you using – I’ve only tested this in a 6 qt. Hopefully this is helpful! Let me know if there’s anything else I can do to help troubleshoot.
Carmy
October 21, 2018 at 6:08 pmI’m sorry to hear! Was it the sauce that was the issue? I wonder if it’s a difference in the liquid content in our sauces/tomatoes :/
Meredith
December 13, 2018 at 8:34 pmThis needed salt in a big way, but once I salted the batch it was delicious! I got the burn notice at first (noodles on the top, not stirred in), but I added a little more chicken broth over top and it fixed the problem. I will make it again with maybe a teaspoon of salt added when I add in the oregano.
Carmy
December 14, 2018 at 4:56 pmThank you for your feedback! I’m glad it worked out once you added more salt. I wonder if our salt % in the broth and other ingredients may have played a part in me not needing to add salt to mine.
LJ Francoeur
August 28, 2019 at 6:07 pmI have no idea if this is delicious or not, because I keep getting a burn notice! pretty frustrating when you’re making dinner for young children! I think testing this more and getting some amounts dialed in more may be called for – it seems like this is pretty common for others, and I’m sure this could be tweaked accordingly.
Carmy
August 28, 2019 at 7:14 pmHi LJ – thank you for your feedback. I’m sorry to hear that this did not work for you! Do you mind sharing if you deglazed the pot before it went into pressure mode or what size Instant Pot or model you’re using? I’ve noticed that some of the newer models are a little more sensitive to a burn notice than older models. I’ve personally made this multiple times without a burn notice with an older model. I’ve love to help figure out how to help you fix this!
Chris
January 8, 2020 at 8:17 pmAfter you turn the instant pot on for the 20 minutes, should it be on high or low? 20 on high after sautéing it seems like a long time. Thanks!
Carmy
January 9, 2020 at 9:40 amall my recipes are on high pressure 🙂 The lentils take a bit to cook!