Instant Pot Lasagna Soup
An easy Instant Pot recipe for lasagna soup that is topped with a dollop of basil ricotta!
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- ½ lb Italian sausage
- ½ lb ground beef
- 1 medium white onion diced
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 2 teaspoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 24 ounce jar marinara sauce
- 1 14 ounce can diced tomatoes
- 4 cups chicken or beef broth
- 10 sheets lasagna noodles broken into ~1" pieces
- 1 cup whole milk or heavy whipping cream
For the topping:
- 1 cup ricotta cheese
- 2 tablespoons fresh basil chopped
- ¼ cup Italian shredded cheese
- ¼ teaspoon salt
For additional topping:
- shredded Italian cheese
Instructions
- Set pressure cooker to "brown"/"sauté" function.
- Add the olive oil and let it heat up.
- Add the sausage, beef, and onion, and cook, breaking up the meat with a wooden spoon, until onions are translucent and meat is browned.
- Add garlic, Italian seasoning, balsamic vinegar, salt, pepper, marinara, diced tomatoes, broth, and lasagna noodles, stirring well to combine.
- Place lid on the pressure cooker and make sure valve is closed.
- Cook on high for 7 minutes.
- Let the pressure naturally release for 10 minutes, and then release the valve completely. At this point, most of the pressure should be released so you won't have a big rush of air and moisture.
- Stir in milk/cream.
- While the soup is cooking, you can make the ricotta topping.
- In a medium bowl, stir together ricotta, basil, cheese, and salt. I like to use a fork/whisk so it gets light and fluffy.
- To serve, ladle the soup into bowls.
- Top each bowl with a generous dollop of ricotta and a sprinkle of shredded Italian cheese.
- Enjoy!