instapot lasagna soup (for a 6-quart instapot)

prep time: 5 minutes
cook time: 40 minutes
total time: 45 minutes
makes 10-12 servings

ingredients
1 lb. lean ground beef
1/2 large onion, diced
4 cloves garlic, minced
1 (15 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
4 c chicken broth
1 T italian seasoning
1 tsp sea salt
black pepper to taste
8 oz. bowtie pasta or lasagna noodles

lasagna soup toppings
ricotta cheese or cottage cheese
mozzarella cheese, shredded
parmesan cheese, shredded
fresh parsley, chopped

directions

1. select “saute” on the instant pot and when the display read “hot,” add ground beef, onion, and garlic. saute until beef is cooked through, stirring as needed. drain excess fat, if needed.
2. if any browned ingredients are stuck on the pot’s surface, add a splash of broth and scrape them with a flat utensil to release them into the ingredients. this is called deglazing and it’s flavor gold.
3. press “cancel” and stir in diced tomatoes (with juice), tomato sauce, tomato paste, broth, italian seasoning, salt, pepper, and pasta noodles. *if using lasagna noodles, break them into small pieces.
4. secure the lid and turn pressure release valve to “sealing” position. select “manual” or “pressure cook” and set the instant pot on “high” pressure for 1 minute. (yes, only 1 minute… the pasta will be perfectly cooked in the time the pot takes to pressurize (about 22 minutes), pressure cook, and depressurize.)
5. when pressure cook cycle is done, you have 2 release options:
   • for al dente pasta, use quick pressure release (QPR) to release steam. (7 minutes)
   • for softer pasta, use natural pressure release (NPR) for 10 minutes, then release the rest of the pressure.
6. serve with all desired toppings.

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world’s best spinach artichoke dip

makes 2 quarts (~10-12 servings)
prep time: 20 minutes
cook time: 20 minutes
total time: 40 minutes

ingredients
1 stick of butter
8 oz. cream cheese
1.5 c shredded parmesan cheese
1/4 c grated romano cheese
16 oz. sour cream
10 oz. frozen chopped spinach (thawed and squeezed to get rid of excess liquid)
14 oz. artichoke hearts
4 oz. diced chilies
1 T chopped garlic

directions

easiest method (using crockpot)

1. chop artichokes.
2. drain off any excess liquid from spinach and chilies.
3. combine everything in crock pot and allow to heat through (about 40 minutes).

fastest method (using instant pot)

1. use the butter to coat the bottom of the inner pot.
2. combine all of the cream cheese, parmesan, romano, and sour cream in a pot over medium heat or on sautee in an instant pot until melted and combined.
3. while cheese is melting, drain and chop the artichokes and drain any excess liquid off of spinach.
4. stir the spinach, artichokes, chilies, and garlic into the cheese.
5. serve warm. this makes enough to fill a 2-quart crock pot.

***if you want to reheat it or leftovers, put in microwave for 3-6 minutes (depending on how much is left – 6 minutes to reheat the whole recipe’s worth) and gently stir it breaking it up and making sure to mix well before serving.***

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