Instant Pot Lasagna Soup
The ultimate comfort food is here! Enjoy a bowl of Instant Pot Lasagna Soup, bursting with layers of flavor, gooey cheese, and hearty ingredients. Perfect for an easy weeknight dinner, this dish is sure to satisfy your cravings. Make it tonight and indulge in a cozy, delicious meal!
Equipment
- Whisk
- Instant Pot
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Ingredients
- 4 cloves Garlic
- 1/2 medium Onion
- 1/2 medium Bell Pepper, Green
- 1 medium Carrot
- 1/2 medium Zucchini
- 1 medium Tomato, Red
- 1 teaspoon Olive Oil
- 1 pound Ground Beef or Turkey
- 1/4 cup Lentils, Raw
- 2 teaspoons Italian Seasoning
- 3/4 teaspoon Salt
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- 1 can (6 oz) Tomato Paste, Canned
- 3 cups Vegetable Broth
- 8 ounces Lasagna Noodles, Dry
- 1/4 teaspoon Black Pepper, Ground
- 1/4 teaspoon Red Pepper/Chili Flakes
- 1 tablespoon Nutritional Yeast
- 1 cup Spinach
- 4 ounces Mozzarella Cheese
- 2 cups Grapes
Instructions
- Start by mincing garlic and chopping the onion, bell pepper, carrot, and zucchini. For the tomato, dice it into small pieces. This prep work is essential as it brings out the flavors of each ingredient.
- Next, heat the olive oil in your Instant Pot on sauté mode. Once it’s hot, add the chopped onion and minced garlic. Sauté for about two minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add the ground beef or turkey to the pot. Sauté until it’s mostly cooked through, breaking it up with a spatula as you go. This step is crucial for developing that meaty flavor base.
- Once the meat is mostly cooked, toss in the chopped bell pepper, carrot, and zucchini. Stir everything together and let it cook for a few minutes until the vegetables begin to soften.
- Now it’s time to add the dry lentils and mix in the diced tomato. Then add the Italian seasoning, salt, onion powder, garlic powder, and tomato paste. Whisk all these ingredients together while pouring in the vegetable broth to combine everything well.
- Next, break the lasagna noodles into smaller pieces and add them to the Instant Pot. Give everything a good stir to ensure the noodles are submerged in the broth.
- Close the lid securely and set the Instant Pot to high pressure cook for three minutes. This short cook time is all you need for the ingredients to meld beautifully.
- After the cooking time is up, allow the pressure to release naturally for ten minutes. This step helps to finish cooking the noodles and enhances the flavors.
- Once the natural release is done, carefully do a quick release for any remaining pressure. Open the lid and stir in the black pepper, red pepper flakes, and nutritional yeast. Taste the soup and adjust the seasonings if needed – feel free to add more salt or spices to your liking.
- Finally, fold in the spinach and sprinkle the mozzarella cheese over the top. Allow it to sit for a few minutes; the residual heat will wilt the spinach and melt the cheese beautifully. It’s time to serve this delightful dish!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to four days. Reheat on the stovetop or in the microwave for quick meals.
- Freezing: This soup freezes well! Portion it into containers and freeze for up to three months. Thaw in the fridge overnight before reheating.
- Pairing: Serve your soup with a side of crusty bread or a fresh salad for a complete meal.
- Vegetarian Option: Substitute the meat with extra vegetables or plant-based protein like mushrooms or tempeh for a veggie-packed soup.
- Cheese Variations: Feel free to mix up the cheeses! Add ricotta or parmesan for different flavors and textures.
- Spice Level: Adjust the heat by adding more red pepper flakes or even a splash of hot sauce for an extra kick.