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.

source