Print

Instant Pot Lasagna Soup

Prep

Cook

Total

Yield 4-6 Servings

Ingredients

Instructions

  1. Set your IP to saute mode and add two tablespoons of oil. Once the oil is hot, add the serrano chilis and oregano and let splutter for a few moments. Add the onions and peppers and continue to cook for 3-4 minutes. Add garlic- stirring continuously so the garlic does not brown.
  2. Once the onions and peppers have softened a bit- add in the rao's sauce, spinach, vegetable broth, 1 cup water, bay leaf, scallions, cilantro, and parsley. Stir well for a few minutes until all the ingredients are incorporated. Add in the pasta.
  3. Hit cancel on the IP and switch it to Pressure Cook on High Mode- for 3 minutes (If you use a different pasta than I did- just cut the cooking time on the box in half for the pressure cook time- my box said 6 minutes to al dente- so I cooked the pasta for 3 minutes).
  4. After 3 minutes- do a manual release (use a towel to protect your hands). Once the silver pin drops- open the IP.
  5. The consistency should be soupy- if it is too thick- add water in one cup increments until you reach the desired consistency. If your pasta is undercooked- just set it on saute mode and let it simmer until the pasta cooks.
  6. Add in the parmesan, mozzarella and ricotta. Add more or less cheese as you like- add salt per your taste ( I did not add any salt in my recipe).

Recipe by The Chutney Life at https://thechutneylife.com/recipes/appetizers/instant-pot-lasagna-soup/