11 December, 2018
Lazy Lasagna InstaPot Soup
Ingredients
1 pound 90% lean ground chuck
8 ounces cremini mushrooms, quartered
1 cup chopped yellow onion
1 cup chopped red bell pepper
2 garlic cloves, minced
4 cups unsalted chicken stock (such as Swanson)
1 (14.5-oz.) can unsalted crushed tomatoes
1 (6-oz.) can tomato paste
2 teaspoons dried oregano
1 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces whole-wheat lasagna noodles, broken into pieces
1/4 cup half-and-half
4 ounces preshredded mozzarella cheese (about 1/2 cup)
1/2 cup fresh basil leaves
Directions
1) Turn Instant Pot to sauté; heat for 1 minute. Add beef; cook, stirring occasionally, until browned, about 5 minutes. Stir in mushrooms, onion, bell pepper, and garlic. Stir in stock, tomatoes, tomato paste, oregano, salt, and black pepper. Cover with lid; turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.
2) Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover; set to sauté. Bring mixture to a boil; add lasagna noodles, and cook, stirring often, until tender, about 9 minutes. Turn off Instant Pot; stir in half-and-half. Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.