Instant Pot Lasagna Soup for #MulticookerMonday

If you are a blogger looking to join our Multicooker Monday group, request to join our Facebook page, or reach out to Sue of Palatable Pastime! We look forward to cooking with you. Multicooker Monday is a friendly food blogging group where we get together on the third Monday of the month  to post recipes for the multicooker: instant pot or pressure cooker, slow cooker, air fryer, sous vide or other cooking device with no theme; anything goes!

I am sharing a spinach heavy Instant Pot Lasagna Soup with you today! I love the flavors of lasagna - it seems like at least once a week I need something heavy on the "italian" flavor profile to show up on the menu. I have a long list of "to-try" instant pot recipes, and this one stood out at me for this week's post! 

You can omit the spinach, of course; I happened to have a bunch I was trying to use up and thought this soup was a great way to incorporate it! It really amps up the veggie content without really hitting the flavor that much. The creamy cheesy topping adds a nice touch to the hearty soup!

See all of our MultiCooker Monday dishes we're sharing today!

Carrot Halwa from A Day in the Life on the Farm 

Crispy Air Fried Cod Fillets from Karen's Kitchen Stories 

Homemade Chicken Stock (Crockpot) from Sid's Sea Palm Cooking 

Instant Pot Lasagna Soup from Making Miracles 

Java Dry Rub Sous Vide Pork Roast from Food Lust People Love 

Lauki Bahar - Pressure Cooker from Sneha's Recipe 

Punjabi Goat Curry (Instant Pot) from Palatable Pastime

Instant Pot Lasagna Soup adapted from Platings and Pairings

Ingredients
1 TBS extra virgin olive oil
1 lb lean ground beef
2 tsp dried basil
2 tsp dried oregano
3/4 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 tsp granulated sugar
1 medium onion diced
1 TBS minced garlic (jarred)
1 tsp garlic powder
6 cups broth (chicken or beef)
2 14.5 ounce cans diced tomatoes
1 lb frozen spinach, thawed (frozen is fine, thawed will stir in easier while combining ingredients)
8 pieces lasagna noodles broken into bite size pieces (6.5 oz)
1 1/2 tsp salt, more to taste
1 tsp black pepper, more to taste

Cheesy Topping:
3/4 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
8 ounces cottage cheese
1 TBS dried parsley (I used an herb blend that included sage)

Directions

1. Heat oil over saute mode in your instant pot. Add the ground beef, basil, oregano, crushed fennel seed, thyme, sugar, and minced garlic. Saute for about 10 minutes until beef is browned and onions are tender. 
2. Hit cancel.
3. Add in the broth, diced tomatoes, and tomato paste. Stir to combine, be sure to scrape any browned bits of meat off the bottom of the pot. 
4. Add in the noodle pieces and the spinach, submerge noodles into the liquid.
5. Set pressure to high for 4 minutes.
6. Allow to natural release for 10 minutes after pressure cycle is complete before venting the steam.
7. Open, stir everything to combine, taste, and adjust seasonings as needed.
8. Serve with 1-2 TBS of the cheesy topping mixture on top, and an additional sprinkling of mozzarella cheese if desired.

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