Even though I grew up eating my mom’s lasagna for years, I hardly ever make it myself. My kids just aren’t as into Italian food as I am, and my husband isn’t a big pasta eater. So when I get a hankering for lasagna, I often decide to make this yummy Instant Pot Lasagna Soup instead! It’s full of all the same flavors as traditional lasagna, but it takes a fraction of the time and is so much easier to make!
If you don’t yet have an Instant Pot, I highly suggest heading out and getting one. They are such an amazing way of cooking, even though they can be a little daunting. Once you use one, I promise you will wonder how you ever did without it. You can cook SO many amazing things in them, and they save SO much time. It’s definitely become our favorite way to make dinner!
For this recipe, it truly is a “set it and forget it” type meal. Just dump everything in and wait for the magic to happen.
Begin by gathering all your ingredients together.
If there are things you like or don’t like in your lasagna, you can totally shake it up. I often sneak veggies into it just for a little extra nutrition, and you can also add your favorite meat into the mix. Just make sure to cook it first, either in the IP or on the stove beforehand.
Then, begin adding your ingredients to the pot.
I like to add my tomato sauce, canned tomatoes and chopped bell peppers first, then give it a little stir.
Then I add in my spices, herbs and broth/water combination and stir again.
Finally I add in the pasta. I use whatever noodles I have on hand, but campanelle are always a favorite as they don’t disintegrate easily, and they hold onto the flavor of the sauce well. Sometimes, though, I just crumble up some actual lasagna noodles into the pot, and it is just perfect!
Once you have everything in the pot, seal the lid and steam release, then push the “Pressure Cook/Manual” button. Set the temperature to high and time to 2 minutes. Remember that it takes about 10 minutes to reach pressure before the countdown begins.
Let it cook, and then let the pressure release naturally for about ten minutes. Finally, turn the steam release valve to let out the remaining pressure, open the lid and stir.
You could eat it just like this, obviously, but if you are like me, you’ll want to top it off with a good amount of parmesan or even ricotta.
I also like to toast up some bread to serve with it, as it is amazing for dipping.
It’s truly a family favorite you can really get behind. It’s also easy enough to switch out with gluten free noodles if you are concerned about that.
- 2 cups tomato sauce
- 1 cup diced canned tomato
- ½ cup diced red pepper
- ½ cup diced green pepper
- 1-2 tsp oregano
- 1 tsp minced garlic
- 2 cups water
- 2 cups vegetable broth
- 3 cups uncooked campanelle noodles
- ½ cup diced white onion
- ½ cup tomato paste
- Chopped fresh basil (to taste)
- 3 tbsp ricotta (per serving)
- 1 tbsp shredded parmesan cheese (per serving)
- Combine all ingredients into a 6 or 8 quart Instant Pot, making sure that liquid level is above noodles. If not, add more water.
- Seal the lid and steam release, and push “Pressure Cook/Manual”. Set temperature to high, and time to 2 minutes. (It will take around 10 minutes to reach pressure before starting countdown.)
- Once cooked, let the pressure release naturally for 10 minutes, then turn steam release valve to let out any remaining pressure. Open the lid and stir.
- Serve topped with ricotta, parmesan, and fresh basil.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 177 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 3mg Sodium: 695mg Carbohydrates: 34g Fiber: 5g Sugar: 9g Protein: 8g