Print Recipe

Instant Pot Lasagna Soup

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 servings


  • 2 tablespoons olive oil
  • 1/2 lb Italian sausage
  • 1/2 lb ground beef
  • 1 medium white onion diced
  • 3 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 24 ounce jar marinara sauce
  • 1 14 ounce can diced tomatoes
  • 4 cups chicken or beef broth
  • 10 sheets lasagna noodles broken into ~1" pieces
  • 1 cup whole milk or heavy whipping cream

For the topping:

  • 1 cup ricotta cheese
  • 2 tablespoons fresh basil chopped
  • 1/4 cup Italian shredded cheese
  • 1/4 teaspoon salt

For additional topping:

  • shredded Italian cheese


  • Set pressure cooker to "brown"/"sauté" function.
  • Add the olive oil and let it heat up.
  • Add the sausage, beef, and onion, and cook, breaking up the meat with a wooden spoon, until onions are translucent and meat is browned.
  • Add garlic, Italian seasoning, balsamic vinegar, salt, pepper, marinara, diced tomatoes, broth, and lasagna noodles, stirring well to combine.
  • Place lid on the pressure cooker and make sure valve is closed.
  • Cook on high for 7 minutes.
  • Let the pressure naturally release for 10 minutes, and then release the valve completely. At this point, most of the pressure should be released so you won't have a big rush of air and moisture.
  • Stir in milk/cream.
  • While the soup is cooking, you can make the ricotta topping.
  • In a medium bowl, stir together ricotta, basil, cheese, and salt. I like to use a fork/whisk so it gets light and fluffy.
  • To serve, ladle the soup into bowls.
  • Top each bowl with a generous dollop of ricotta and a sprinkle of shredded Italian cheese.
  • Enjoy!