Instant Pot Ground Beef Lasagna (Print Version)
# Ingredients:
→ Main
01 -
15 ml extra virgin olive oil
02 -
450 g lean ground beef
03 -
1/2 onion, diced
04 -
1/2 large bell pepper, diced
05 -
2 garlic cloves, minced
06 -
800 g marinara sauce
07 -
400 g canned crushed tomatoes
08 -
720 ml beef stock
09 -
1/4 cup fresh parsley, chopped
10 -
15 ml Italian seasoning
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
225 g dry lasagna noodles, broken into pieces
14 -
100 g shredded mozzarella cheese
# Instructions:
01 -
Activate the sauté function on the Instant Pot. Add olive oil and ground beef. Season with salt and black pepper. Cook, stirring frequently, until the beef is nearly cooked through. Cancel the sauté function.
02 -
Stir in diced onion, diced bell pepper, minced garlic, Italian seasoning, marinara sauce, and crushed tomatoes. Adjust seasoning with additional salt and pepper as needed. Fold to integrate all ingredients.
03 -
Distribute broken lasagna noodles over the meat and vegetable mixture. Pour beef stock evenly over noodles. Press down gently to submerge any exposed noodles.
04 -
Seal the Instant Pot lid and set valve to sealing. Program on high pressure for 5 minutes.
05 -
Quick release the pressure when the cycle is complete. Carefully open the lid and sprinkle mozzarella cheese on top of the hot soup. Replace lid and let the residual heat melt the cheese completely.
06 -
Garnish soup with chopped fresh parsley and additional cracked black pepper before serving.
# Notes:
01 -
For optimal texture, break the lasagna noodles into uniform pieces to ensure even cooking.
02 -
Freshly chopped herbs enhance the soup’s aroma and finish.