Healthy Instant Pot Lasagna Soup
This super easy and Healthy Instant Pot Lasagna Soup will have you grabbing seconds! This lasagna soup is so 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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
- 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
- parmesan cheese
- parsley or basil leaves
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.