Quick Meal

Instant Pot Lasagna Soup

30 Minutes


1 Tbsp olive oil
1 lb lean ground beef
½ cup diced onion
3 garlic cloves, minced
24 oz jar marinara sauce
1 cup chicken broth
2 cups water
1 tsp dried basil
1 tsp dried oregano
Pepper to taste
8 oz broken lasagna noodles
½ cup heavy cream
1 cup ricotta cheese
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 bag salad (side)


  1. Turn on Instant Pot to saute and add the olive oil. When hot, add the beef and cook, crumbling with a spoon or spatula. Stir frequently to prevent the beef from sticking to the bottom of the pot. When beef is partially cooked, add the onions and garlic and continue cooking for about 4-5 more minutes, until the onions are soft and the meat is no longer pink.
  2. Stir in the chicken broth, water, marinara, spices, and broken lasagna noodles. Place the lid on the pot and flip the valve to “sealing”. Cook over manual high pressure for 6 minutes. 
  3. While the soup is cooking, prepare the ricotta topping. In a small bowl, stir together the ricotta cheese and grated parmesan cheese. Cover and place in the refrigerator until ready to use. 
  4. Once the time is up on the Instant Pot, perform a quick release. When all of the steam has escaped and the pin on the lid has dropped, open the lid and stir in the heavy cream. Divide the soup into bowls and top each with a scoop of the ricotta mixture and a sprinkle of mozzarella cheese. Enjoy!

Quick Tip

I love to make a batch of this for lunches throughout the week!