Instant Pot Easy Lasagna Soup

Step 1

Turn pot on to Sauté function. When the display reads Hot, add the meat, bay leaf, rosemary, and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally. You shouldn't have to drain any fat if you used lean meat, but if there is too much, spoon some out.

Step 2

Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until onion starts to turn translucent, stirring occasionally.

Step 3

Add the garlic and mushrooms, and cook for 1 minute, stirring frequently.

Step 4

Add the tomatoes, tomato sauce, and broth. Stir well and let contents come to a simmer.

Step 5

Add the pasta and stir well.

Step 6

Put the lid on and turn the steam release knob to the Sealing position.

Step 7

Turn off/cancel the Sauté function.

Step 8

Press the Pressure Cook/Manual button (or dial) and then the +/ - button (or dial) to choose 6 minutes.

Step 9

When the cook time ends and the pot beeps, Let it sit and Naturally Release pressure for 5 minutes. Then Quick Release the remaining pressure. Start slowly, in bursts, to make sure no sauce comes out with the steam, then turn the steam release knob fully.

Step 10

When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the Parmesan and the mozzarella cheeses. Stir well and let melt. Then add the spinach and cottage cheese.

Step 11

Serve in bowls with fresh basil or parsley, and extra parmesan cheese.