Instant Pot® Lasagna Soup
1 cup(s), chopped
3 medium clove(s), finely chopped
Cooked chicken sausage(s)
8 oz, thinly sliced
Uncooked lasagna noodles
6 oz, about 7 noodles, broken into pieces
No-salt-added chicken stock
Jarred fat-free marinara sauce
½ tsp, plus more for garnish
Shredded parmesan cheese
- Press Sauté on a 6-quart Instant Pot. When Hot is displayed, coat the bottom of the pot with cooking spray. Cook the onion and garlic, stirring, until the onion is softened, about 3 minutes. Add the sausage and cook for 2 minutes, stirring frequently. Stir in the pasta, stock, marinara, salt, black pepper, and 1 cup water.
- Lock the lid, making sure the vent is closed. Press Pressure Cook and select High Pressure; set the cooking time for 3 minutes.
- When the time is up, press Cancel to turn off the pot. Move the steam release valve to the Venting position to quickly release pressure. Remove the lid and ladle the soup into bowls. Sprinkle with the cheese.
- Serving size: 1½ cups soup and 1 tbsp cheese