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Instant Pot® Lasagna Soup 6
P r e p 5 m i n
C o o k 2 5 m i n
Ser ves 6
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.
Cooking spray 1 cup chopped onions 3 medium garlic cloves, finely chopped 8 oz cooked chicken sausages, thinly sliced 6 oz lasagna noodles (about 7), broken into pieces 4 cups chicken stock (no salt added) 2 cups fat-free marinara sauce from a jar ½ tsp salt ½ tsp black pepper, plus more 6 tbsp shredded Parmesan
TEST KITCHEN TIP
84
Easy Ever yday Cooking
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, stirring frequently, for 2 minutes. Stir in the noodles, 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; season with more black pepper. Per serving (1½ cups soup and 1 tbsp cheese) 237 Cal, 5 g Total Fat, 2 g Sat Fat, 733 mg Sod, 32 g Total Carb, 6 g Sugar, 3 g Fib, 16 g Prot.
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.
