Instant Pot Lasagna Soup

Instructions

1. Turn on the Instant Pot to Sauté mode. Add sausage and ground beef, cook until browned, about 5 minutes. Drain excess grease and set meat aside.
2. Add olive oil to the pot, then sauté the chopped onion until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
3. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
4. Add marinara sauce and the cooked meat mixture. Season with salt and pepper. Stir to combine.
5. Add broken lasagna noodles, ensuring they are submerged in the sauce.
6. Close and lock the Instant Pot lid. Select high pressure and set timer for 3 minutes. Allow 10–15 minutes for pressure to build.
7. Carefully release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.
8. Taste and adjust salt if necessary.
9. Ladle soup into bowls and top each serving with 1 teaspoon grated Parmesan cheese. Serve hot.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Easy

Variations & Substitutions

• Use ground turkey or chicken instead of beef and sausage for a lighter version.
• Add chopped spinach or zucchini for extra vegetables.
• Substitute lasagna noodles with gluten-free noodles if desired.
• Top with shredded mozzarella or a dollop of ricotta for added cheesiness.

Serving Suggestions