Instant Pot Lasagna Soup

A spoonful of the lasagna soup is lifted from the bowl

5 from 1 vote

Full of ground chicken, chunks of tomatoes, creamy ricotta, and broken lasagna noodles, this Instant Pot Lasagna Soup is a fast and easy weeknight dinner!

Prep Time5

Cook Time20

Course: Main Course

Cuisine: Italian

Servings: Servings

Calories: 477kcal

Author: Lynn Polito

Equipment

Instant Pot

Ingredients

1 lb Ground Chicken
2 Sausage Links Casings Removed
1 tablespoon Italian Seasoning
1 Onion Chopped
3 Garlic Cloves Minced
28 ounce Fire Roasted Tomatoes
6 cups Chicken Broth Low Sodium
8 Lasagna Noodles Uncooked, broken
1 cup Ricotta Whole Milk
1 tablespoon Balsamic Vinegar
1 cup Mozzarella Shredded

Instructions

Chop the onions, mince the garlic, and take the sausage meat out of the casing. Set that aside.
Set the Instant Pot to "saute". Add the chopped onion, minced garlic, ground chicken, and sausage links. Saute until the meat is cooked and there is no pink left, 5-8 minutes.
Add the fire roasted tomatoes and chicken broth to the Instant Pot. Stir all the ingredients. Make sure to scrape the bottom of the Instant Pot to remove any stuck on pieces.
Break up the lasagna noodles and add them to the Instant Pot. Do not stir.
Set the Instant Pot to "high" and seal the lid. Cook for 5 minutes.
Carefully release the pressure after 5 minutes of cooking.
Open the Instant Pot lid and add the ricotta and balsamic vinegar. Stir to combine. Season with salt and pepper. Serve the soup and top with mozzarella.

Notes

When releasing the pressure, be careful as broth may come up the top of the Instant Pot and spatter out of the pressure valve. The broth will be very hot, so release the pressure very carefully.
To lower the fat, use all ground chicken and remove the sausage.
Even though you are only cooking at pressure for 5 minutes, the Instant Pot will take 10-15 minutes to come up to pressure.

Nutrition