INSTANT POT LASAGNA SOUP ULTIMATE

The ultimate guide to making Instant Pot Lasagna Soup is a culinary adventure that promises to transform your weeknight dinner routine. As a food scientist and myth buster, I’ve dedicated countless hours to perfecting this dish, and I’m thrilled to share my discoveries with you.

The Science Behind Instant Pot Lasagna Soup

The key to creating a truly remarkable Instant Pot Lasagna Soup lies in understanding the science behind the ingredients and cooking process. Lasagna, a beloved Italian dish, is typically built with layers of pasta, cheese, and a rich tomato-based sauce. By adapting this classic into a soup format, we’re able to capture all the flavors and textures in a one-pot wonder.

The Recipe: Instant Pot Lasagna Soup

Ingredients:

• 1 lb ground beef or Italian sausage
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups beef or chicken broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 oz lasagna noodles, broken into 1-inch pieces
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Press the “Sauté” function on your Instant Pot and add the ground beef or sausage. Cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook for an additional 2-3 minutes, until fragrant.
3. Pour in the crushed tomatoes, broth, water, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
4. Add the broken lasagna noodles to the pot and stir to submerge them in the liquid.
5. Secure the lid on the Instant Pot and set the valve to the “Sealing” position. Cook on high pressure for 10 minutes.
6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
7. Stir in the mozzarella and Parmesan cheeses until melted and well combined.
8. Serve hot, garnished with additional cheese, fresh basil, or crushed red pepper flakes, if desired.

The Investigation: My Culinary Journey

My first few attempts at Instant Pot Lasagna Soup were a disaster. The noodles turned to mush, the flavors were muted, and the overall dish lacked the richness and heartiness I was craving. Like many of you, I initially thought that simply throwing all the ingredients into the Instant Pot and hitting the “Soup” button would yield the perfect result. Boy, was I wrong.

The Aha Moment

Then, I had an “Aha!” moment. I realized that the key to success lay in the cooking method and the order in which the ingredients were added. By sautéing the ground meat and vegetables first, I was able to develop a deeper, more complex flavor profile. And by carefully timing the addition of the lasagna noodles, I was able to achieve the perfect texture – tender, but not mushy.

Perfecting the Technique

After countless experiments and taste tests, I finally landed on the foolproof method that I’m sharing with you today. The secret lies in the pressure cooking time, the natural release, and the addition of the cheeses at the end. This technique ensures that the noodles are cooked through, the flavors are harmonious, and the final dish is a creamy, comforting delight.

The Technique: Foolproof Instant Pot Lasagna Soup

1. Sauté the ground meat and vegetables to develop flavor.
2. Add the tomatoes, broth, and seasonings, then stir in the broken lasagna noodles.
3. Pressure cook for 10 minutes, then allow for a 10-minute natural release.
4. Finish with the mozzarella and Parmesan cheeses for a creamy, cheesy finish.