Instant Pot Lazy Lasagna Soup
All of the delicious flavors of lasagna, now in soup form!
Prep Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Ingredients
- 1 lb 90% lean ground chuck
- 8 oz cremini mushrooms quartered
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 2 garlic cloves minced
- 4 cups unsalted chicken stock such as Swanson
- 1 can unsalted crushed tomatoes
- 1 can tomato paste
- 2 tsp dried oregano
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 8 oz whole-wheat lasagna noodles broken into pieces
- 1/4 cup half-and-half
- 4 oz preshredded mozzarella cheese about 1/2 cup
- 1/2 cup fresh basil leaves
Instructions
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Turn Instant Pot to sauté; heat for 1 minute. Add beef; cook, stirring occasionally, until browned, about 5 minutes. Stir in mushrooms, onion, bell pepper, and garlic. Stir in stock, tomatoes, tomato paste, oregano, salt, and black pepper. Cover with lid; turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.
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Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover; set to sauté. Bring mixture to a boil; add lasagna noodles, and cook, stirring often, until tender, about 9 minutes. Turn off Instant Pot; stir in half-and-half. Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.
