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Instant Pot Lasagna Soup: Easy Kid-Approved Dinner

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This Instant Pot Lasagna Soup with Ricotta is a quick and easy weeknight dinner that captures all the rich, cheesy flavors of lasagna without the fuss. Ready in about 30 minutes, it’s a family-friendly meal that kids and adults love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef (85/15)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Pinch of salt
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Turn on the Instant Pot and select the ‘Sauté’ function. Let it heat up for about 2 minutes. Add the olive oil and let it shimmer.
  2. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent and softened.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the ground beef to the pot. Break it up with a wooden spoon and cook for 5-6 minutes until browned all over.
  5. Season the meat with salt, pepper, oregano, basil, and red pepper flakes. Stir and cook for another minute.
  6. Pour in the chicken broth and use the wooden spoon to scrape up any browned bits from the bottom of the pot (deglaze).
  7. Add the crushed tomatoes and tomato sauce. Stir until well combined.
  8. Break the lasagna noodles into 2-inch pieces and add them to the pot. Push them down into the liquid so they are mostly submerged.
  9. Close the Instant Pot lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 5 minutes on high pressure.
  10. While the soup cooks, make the ricotta topping: In a small bowl, combine the ricotta, grated Parmesan, chopped parsley, and a pinch of salt. Stir until smooth. Set aside at room temperature.
  11. When the timer beeps, do a quick release by carefully turning the valve to ‘Venting’. Once the pin drops, open the lid. Give the soup a gentle stir.
  12. Taste the soup and adjust seasoning if needed. If noodles are still firm, let the soup sit in the pot for 2-3 minutes with the lid off.
  13. Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture and fresh basil leaves if desired. Serve immediately.

Notes

Don’t skip deglazing to avoid a ‘Burn’ warning. Break noodles evenly into 2-inch pieces. Let ricotta come to room temperature for best texture. Soup tastes even better the next day.

Nutrition

Keywords: Instant Pot, lasagna soup, ricotta, ground beef, quick dinner, weeknight meal, comfort food

Find it online: https://cookluma.com/instant-pot-lasagna-soup-easy-kid-approved-dinner/