Instant Pot Lasagna Soup

All the flavor of lasagna with a fraction of the work.

5 from 1 vote

Course: Main Course

Cuisine: American, Italian, Western

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 540kcal

Set the Instant Pot to sauté mode on medium heat and add the olive oil, tomato paste, onion powder, garlic powder, Italian seasoning, oregano, chili flakes and bay leaf.
Stir and cook for 1-2 minutes, or until the spices become fragrant.
Add the chicken and sauté until the meat in no longer pink, stirring to break up the pieces as it cooks.
Turn the Instant Pot off, then pour in water, crushed tomatoes, marinara sauce, and balsamic vinegar. Stir to combine.
Sprinkle the broken lasagna noodles on top, then gently push them down (do not stir) so they are fully submerged in liquid.
Place the lid on, turn valve to the sealing position, and set to high pressure/manual pressure for 2 minutes (note that it will take about 10 minutes for the pressure to build before the cook time starts).
Set the instant pot to manual and cook for 2 minutes (it will take about 10 minutes for the pressure to build before the timer starts).
When the done, carefully perform a quick pressure release, open the lid, remove the bay leaf and stir.
Then add the mozzarella, ricotta, cream cheese and parmesan, stirring until fully melted.
Add the spinach and let it sit for 5 minutes. Serve topped with freshly chopped parsley or basil and additional grated parmesan, if desired.

Make sure to fully cook the ground chicken meat until it is no longer pink.
Do you like your food a little spicy? Add red pepper flakes for a bit of spice.
Gently press the lasagna noodles just below the liquid rather than stirring them in.
Freezer any leftover tomatoes or tomato paste for later use.
If you prefer a thinner soup, add additional water or broth after cooking.
The leftover Instant Pot Chicken lasagna soup will absorb a lot of liquid as it sits, so plan to add additional liquid when reheating in order to reach the desired texture.
Storage - keep in airtight containers or ziplock bags inside the fridge for up to 4 days.