Photo of Instant Pot® Lasagna Soup by WW

Instant Pot® Lasagna Soup

Total Time
30 min
5 min
25 min
The cooking time for this Instant Pot recipe produces noodles that are slightly al dente. For more tender noodles, boil the soup on the Sauté setting for a few minutes after releasing the pressure. If you like a little heat, sprinkle on a pinch of crushed red pepper. This recipe calls for regular lasagna noodles (as opposed to no-cook), but you can use 6 ounces of any pasta you have on hand, including a mix of shapes that you have in the pantry.


Cooking spray

4 spray(s)

Uncooked onion

1 cup(s), chopped


3 clove(s), finely chopped

Cooked chicken sausage

8 oz, thinly sliced

Uncooked lasagna noodles

6 oz, about 7 noodles, broken into pieces

Unsalted chicken stock

4 cup(s)

No sugar added fat free marinara sauce

2 cup(s)

Kosher salt

½ tsp

Black pepper

½ tsp, plus more for garnish

Shredded parmesan cheese

6 Tbsp


  1. 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.
  2. Lock the lid, making sure the vent is closed. Press Pressure Cook and select High Pressure; set the cooking time for 3 minutes.
  3. 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.
  4. Serving size: 1½ cups soup and 1 tbsp cheese