Instant Pot Lasagna Soup

This has all the rich flavors of lasagna but in under 10 minutes your prep work is done. We prefer to stir in a couple ounces of cream cheese verses the traditional ricotta. 

 Recipe source


  • 1 tablespoon EVOO
  • 1 pound ground sausage or beef 
  • 1/2 onion, diced
  • 1/2 bell pepper, diced
  • 2 garlic cloves, minced
  • 1 28-ounce jar pasta sauce
  • 1 14-ounce can crushed tomatoes
  • 3 cups of beef stock
  • 1 tablespoon Italian seasoning
  • Salt and pepper
  • 1/2 lb dry lasagna noodles, broken up or any short pasta
  • 1 cup shredded mozzarella
  • 2 oz cream cheese, optional 
  1. On sauté function of your instant pot, brown the ground meat, onions and garlic along with a heavy pinch of salt and pepper to taste. 
  2. Add in your bell pepper and sauté another minute. 
  3. Top with pasta sauce, scraping up any browned bits at the bottom of your pan, crushed tomatoes and beef stock. 
  4. Add in your Italian seasoning and dried pasta, stir to combine. Lock your instant pot lid.
  5.  Pressure cook five minutes. Quick release and then stir in cream cheese and serve. 
  6. Top each bowl with shredded cheese.

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