Yield: 6 servings

Instant Pot Lasagna Soup

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

A comfort food that comes together quickly? This hearty Instant Pot Lasagna Soup recipe is packed with all the classic flavors without the work!


  • 1 pound ground Italian Sausage
  • 3 cloves garlic, pressed
  • ½ cup diced yellow onion
  • 1 green pepper, diced
  • 4 cups water
  • 2 cans (14.5 ounce each) diced tomatoes
  • 2 cans (15 ounce each) tomato sauce
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 Tablespoon light brown sugar, packed
  • 9 uncooked lasagna noodles, broken
  • ½ cup ricotta cheese
  • ½ cup mozzarella cheese
  • 2 Tablespoons grated parmesan cheese
  • parsley, for garnish


    1. Turn the pressure cooker on “SAUTE” and add the Italian sausage, garlic, onion, and green pepper to the pot. Using a wooden spoon, break it up and cook until the meat is done (several minutes until no pink appears).
    2. Turn the IP off, then using a slotted spoon, remove all the meat and vegetables to a paper towel lined plate, then drain the grease.
    3. Add ONE CUP of water to the hot Instant Pot and deglaze the pan. This means, scrape the bottom of the pan using the wooden spoon to remove any bits of meat that are stuck.
    4. Add the remaining water, diced tomatoes, tomato sauce, brown sugar, Italian seasoning, salt, pepper, broken uncooked noodles, and the cooked meat/vegetables. Give a quick stir.
    5. Lock the lid in place and make sure the valve on top is set to “SEALING.”
    6. Select HIGH PRESSURE for a cook time of 2 minutes. Once the cook time ends, allow to naturally release pressure for 5 minutes, then do a quick release of pressure until the valve drops.
    7. Open the lid and stir. If adding the cheese to the soup, dollop the ricotta into the hot soup, give a stir until blended.
    8. Ladle the soup into bowls and serve with mozzarella cheese and parmesan cheese. ENJOY!


  • Read the instructions below ENTIRELY before starting!
  • Time does NOT include the amount of time it takes to come to pressure, or release pressure.
  • For extra flavor, add a parmesan rind to the soup before pressurizing. SO GOOD. Remove before eating.
  • See blog post for more recipe tips, tricks, and substitutions.
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 514Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 59mgSodium: 1088mgCarbohydrates: 42gFiber: 4gSugar: 9gProtein: 26g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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