Instant Pot Lasagna Soup
A mashup of your favorite lasagna and soup!
Servings: 4 servings
Calories: 533kcal
Ingredients
- 2 Tbsp avocado oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 lb ground beef
- 2 tsp dried parsley
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp sea salt to taste
- 2 15-ounce cans diced tomatoes
- 4 cups low-sodium chicken broth
- 6 gluten-free lasagna noodles broken into 2-inch pieces
- 2 Tbsp tomato paste
- 1 Tbsp pure maple syrup
Cheese Topping (Optional):
- 2 cups mozzarella cheese grated
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese
- 1/4 cup fresh basil chopped
- pinch sea salt to taste
Instructions
- Turn on your Instant Pot and press Sauté. Add the oil, onion and garlic and sauté, stirring occasionally for 3 to 5 minutes, until onion begins to turn translucent.
- Scoot the onion and garlic off to one side and add the hunk of beef. Leave the beef in one chunk and sear for 2 to 3 minutes per side, until golden-brown.
- Add the parsley, oregano, thyme, rosemary and salt. Use a spatula to chop up the meat and mix everything together.
- Stir in the remaining ingredients to the Instant Pot and Secure the lid. Press Pressure Cook or Manual and set the time for 8 minutes. Leave the vent on Sealing. Allow the Instant Pot to run its cycle, then allow it to go into the Keep Warm mode for 5 minutes.
- While the Instant Pot is working its magic, stir together the cheese topping mixture until well-combined. Manually release the pressure and stir well.
- Scoop soup into bowls and add desired amount of cheese topping. You can either serve immediately, or place bowls on a large baking sheet and bake at 400 degrees F for 5 to 10 minutes, until cheese has melted.
Notes
See blog post for Stove Top instructions.
For a dairy-free option, use dairy-free ricotta and mozzarella, or your favorite dairy-free vegan cheeses.
Nutrition
Serving: 1of 4 | Calories: 533kcal | Carbohydrates: 48g | Protein: 34g | Fat: 21g | Fiber: 6g | Sugar: 10g