Instant Pot Vegetable Lasagna Soup

Instant Pot Vegetable Lasagna Soup

Nourishing, warm and filling, the Instant Pot Vegetable Lasagna Soup is all you need to tickle your taste buds and prepare a complete cozy meal in no time. Give it a try, I bet you will have this in your list of all-time favorite dishes!!

 

Disclosure: This post includes Amazon Affiliate links. This means I’ll earn a small commission if you click through and make a purchase, at no additional cost to you.

 

Hello everyone. I am back again with yet another recipe. And this one is not another whole wheat cookie recipe, LOL! For those of you who are following me and loving my kitchen experiments definitely know that my love of baking cookies cannot be expressed in words. That too, I have an obsession of baking cookies with whole wheat flour. I am forever grateful to everyone who has been following me and loving my bakes, and special thanks to those who have tried out my recipes and loved them. Do check out these all-time favorite cookie recipes:

Moving on, the love for using Instant Pot for creating new recipes has been growing for me now. The gadget is a boon in the kitchen, and I love that you don’t need to do baby-sitting while preparing a lot of dishes, which you otherwise might have to do if preparing the same dish on stovetop.

While I agree that Insta Pot does take some time to start (actual start of a mode), I think it takes around 10 minutes or so before we can see the timer starting for a particular mode. But still, the convenience it provides is exemplary and that’s the reason I am experimenting more and more with this super gadget.

The vegetable lasagna soup I am sharing in this post is again a one pot recipe. The lasagna sheets and vegetables are cooked together in this pot along with marinara sauce and water. If you ignore the initial startup time, then all it takes is five minutes of pressure cook time, and five minutes of natural release of steam. And you are done!

You can use any combination of vegetables in this soup. I would say I keep making this soup often, and most of the times I end up making this soup a day before I want to go for grocery shopping. This soup helps me use up all the vegetables in my fridge before I go on for the grocery shopping trip.

Some of you are now well aware of my love for Trader Joe’s. If you have one of their stores around you, and if you have not been there yet, go and check it out immediately. I promise you will not regret. I haven’t seen a single soul who has been to Trader Joe’s and has not liked anything from that store. Here in this recipe, I am using the Tomato Basil Marinara and Mexican Cheese Blend from their range of products. If you have homemade Marinara sauce available or even any other brand of Marinara Sauce, feel free to replace it here in this recipe.

I have been using DE CECCO Lasagna sheets from a long time, and I always come back to using them again and again. But as I said, use whatever brand you have available at hand. I have used 2 lasagna sheets in this recipe, but feel free to increase them to 3 or 4 if you like. I like my soup with more vegetables and a hint of broken lasagna pieces rather than the other way around. But, “To each, their own”. So, use as per your taste and liking.

I have just started experimenting with Instant Pot few months back, so I don’t have many recipes available at hand. Here is the one that I had tried recently and loved it.

Apart from this, some of my other savory bakes which are very popular are listed here.

You can increase the amount of water or vegetable stock mentioned in the recipe. This all depends on your liking, some people like their soup thick and some like their soup thin and runny. If you want more watery one, increase the amount of water and add more salt accordingly.

Again, this one’s a one pot recipe. So skip using a new pan for sauteing vegetables or for boiling lasagna sheets. Everything is going to be handled by this super gadget.

For this particular recipe, I am assuming you have a basic understanding of how Instant Pot is setup and also basic usage of different modes available on it. You can find YouTube video tutorials for the same.

Also, continuing the tradition, here comes my 22nd recipe under My Julie & Julia Project. For those who don’t know, I had started this project last year, under which I had planned to post 100 recipes from my kitchen by the end of the year 2019. But since I got busy with other priorities in life, I have planned to continue the tradition in 2020. So, this is the Recipe #22 for you all.

Without taking further time of yours, I will take you straight to the recipe of Instant Pot Vegetable Lasagna Soup!!

Instant Pot Vegetable Lasagna Soup Recipe

  • Difficulty: Easy
  • Print

Ingredients

  • Lasagna Sheets – 2
  • Marinara sauce – 1 1/2 cups (store-bought or homemade, I am using Trader Joe’s Tomato Basil Marinara)
  • Cheese (I am using Mexican Cheese Blend, which is a combination of Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheeses) – 1/3 cup
  • Water or Vegetable Stock – 3 cups
  • Garlic cloves – 6-8 (chopped)
  • Onion – 1 (chopped)
  • Carrots – 2 (cut into 1/2-1 inch pieces)
  • Broccoli – 1 Floret (cut into small florets)
  • Green Beans – 10-12 (cut into 1 inch pieces)
  • Cauliflower – 1/2 medium floret (cut into small florets)
  • Zucchini – 1 (diced)
  • Olive oil – 1-2 Tbsp
  • Unrefined cane sugar or Jaggery powder – 1 tsp
  • Black pepper powder – 1/4 tsp
  • (Optional) Minced garlic – 1/4 tsp
  • Red chili flakes – 1/4 tsp
  • Italian Seasoning – 1/4 tsp
  • (Optional) Trader Joe’s 21 Seasoning Salute – 1/4 tsp
  • Salt – to taste
  • Basil leaves (For garnishing) – 1-2

Directions

  1. Switch on Instant Pot. Turn on the Saute mode (press the Saute button).
  2. Add olive oil to the instant pot.
  3. Add chopped garlic to the oil and stir it for few seconds till it is fragrant (don’t brown the garlic).
  4. Then add chopped onions and saute for a minute.
  5. Add all the vegetables (Beans, Zucchini, Carrots, Cauliflower and Broccoli) to the instant pot and saute for 1-2 minutes.
  6. Now add all the spices (salt, black pepper powder, minced garlic flakes, red chili flakes, italian seasoning and 21 salute seasoning) and give it a mix.
  7. Break the lasagna sheets into small pieces and add them to the instant pot (You can break the sheets into as small pieces as you like them in your soup).
  8. Now add unrefined cane sugar and marinara sauce.
  9. In the end, add water (or vegetable stock) to the instant pot and mix everything together.
  10. Close the lid. Press “Pressure Cook”. If Pressure Level is seen as “Low”, press the “Pressure Level” button (till you see “High” for pressure level). Set the pressure cook timer to 5 minutes. Turn the “Steam Release Valve” to “Sealing” position.
  11. Once the time is up and the instant pot beeps, let the pressure release naturally for 5 minutes (The screen will start displaying “LO:00” immediately after the beep). After 5 minutes, once you see “LO:05” on the instant pot’s screen, release the pressure manually immediately by turning the “Steam Release Valve” to “Venting” position carefully (make sure your hand is not right above the valve).
  12. Open the lid once the pressure is released. Stir the veggies, lasagna and marinara-water mixture thoroughly.
  13. Add the cheese blend and stir everything once again. Tear the basil leaves and garnish the soup.
  14. Instant Pot Vegetable Lasagna Soup is ready to be served. Garnish the soup in serving bowls again with fresh basil leaves. Enjoy it piping hot!!

Method (Step-by-step with pictures)

  • Switch on Instant Pot. Turn on the Saute mode (press the Saute button). Add olive oil to the instant pot. Add chopped garlic to the oil and stir it for few seconds till it is fragrant (don’t brown the garlic).
  • Then add chopped onions and saute for a minute.
  • Add all the vegetables (Beans, Zucchini, Carrots, Cauliflower and Broccoli) to the instant pot and saute for 1-2 minutes.
  • Now add all the spices (salt, black pepper powder, minced garlic flakes, red chili flakes, italian seasoning and 21 salute seasoning) and give it a mix.
  • Break the lasagna sheets into small pieces and add them to the instant pot (You can break the sheets into as small pieces as you like them in your soup).
  • Now add unrefined cane sugar and marinara sauce.
  • In the end, add water (or vegetable stock) to the instant pot and mix everything together.
  • Close the lid. Press “Pressure Cook”. If Pressure Level is seen as “Low”, press the “Pressure Level” button (till you see “High” for pressure level). Set the pressure cook timer to 5 minutes. Turn the “Steam Release Valve” to “Sealing” position. Once the time is up and the instant pot beeps, let the pressure release naturally for 5 minutes (The screen will start displaying “LO:00” immediately after the beep). After 5 minutes, once you see “LO:05” on the instant pot’s screen, release the pressure manually immediately by turning the “Steam Release Valve” to “Venting” position carefully (make sure your hand is not right above the valve). Open the lid once the pressure is released. Stir the veggies, lasagna and marinara-water mixture thoroughly. Add the cheese blend and stir everything once again. Tear the basil leaves and garnish the soup.
  • Instant Pot Vegetable Lasagna Soup is ready to be served. Garnish the soup in serving bowls again with fresh basil leaves. Enjoy it piping hot!!

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