Go Back
–+ servings
instant pot beef recipes
Print Recipe
5 from 1 vote

30-Minute Recipe: Instant Pot Lasagna Soup

Get dinner on the table within 30 minutes with our hearty and easy-to-make Instant Pot Lasagna Soup. It's full of flavor and fresh ingredients!
Course: Crockpot - Instant Pot Recipes
Cuisine: American
Servings: 7
Author: D. Durand Worthey

Ingredients

  • 2 tablespoons of EVOO
  • 1 1/2 pounds of ground beef
  • 1 large red onion diced
  • 3 large cloves garlic minced
  • 1 32- ounce beef or vegetable stock
  • 1 24- ounce jar Pace Chunky Salsa
  • 1 15- ounce can of tomato sauce
  • 1 15- ounce can of black beans drained
  • 1 15-ounce can corn drained
  • 1/2 teaspoon of sea salt
  • 1 tablespoon chili lime seasoning
  • 1 tablespoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground chipotle pepper
  • 1 teaspoon of freshly cracked black peppercorns
  • 1 cup red bell pepper chopped
  • 1 cup cilantro chopped (optional)
  • 4 cups fresh spinach
  • 1 box 16 oz of lasagna pasta noodles, cooked just enough to cut them into strips. (Cook according to the directions on the box)

Instructions

  • Remove the lid of the Instant Pot and select the Saute setting, then add 2 tablespoons of extra-virgin olive oil.
  • When the oil is hot, add the pound and a half of ground beef (ground turkey or ground chicken works well, too) and brown until no pink remains. (If needed, carefully drain excess grease before adding vegetables.)
  • Add the chopped red onions, red bell pepper, and minced garlic, and continue to sauté until the onions begin to soften. Tip: Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
  • Scatter in the seasonings and mix thoroughly. Pour in the beef or vegetable stock, Pace® Chunky Salsa, tomato sauce, and drained black beans and corn, then stir the ingredients a few times.
  • Pour the baby spinach and the lasagna strips, then gently fold the ingredients together.
  • Secure the lid on the Instant Pot. Set the valve to Sealing and cook on Steam for 10 minutes. Perform a quick release when the timer ends.
  • Taste the soup and, if necessary, adjust the seasoning to suit your taste.
  • Spoon into bowls and top with your choice of shredded cheese, cilantro (optional), and a tablespoon of sour cream.
  • Serve.