This Instant Pot beef pasta soup makes an easy family dinner with tender beef, tomatoes, broken lasagna noodles, Italian herbs, and spices. Everything goes into the pressure cooker with just a few minutes of prep, then the Instant Pot does most of the work. It’s a simple, comforting dinner when you want something hearty without spending much time at the stove.
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Ingredients list for the Instant Pot Beef Pasta Soup
- 1 lb (450g) beef chuck, diced
- 1 yellow onion, diced
- 1 can (14.5 oz) crushed tomatoes
- 3 cups (750 ml) low-sodium beef stock
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (basil, rosemary, thyme and oregano)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 10 uncooked lasagna noodles, broken into bite-size pieces
- Shredded mozzarella cheese, or Parmesan, for garnish
- Fresh chopped parsley, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
How long does Instant Pot beef pasta soup take?
The soup cooks under high pressure for 10 minutes, but remember that an Instant Pot also needs time to come to pressure before the cooking countdown begins. Most of that time is hands-off, so you can prepare the soup, close the lid, and let the pressure cooker do the rest.
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Directions
1. Add the beef, onion, crushed tomatoes, garlic powder, paprika, cumin, Italian seasoning, parsley, salt, black pepper, and red pepper flakes to the Instant Pot. Stir to combine.
2. Pour in the beef stock, then add the broken lasagna noodles and stir well. Secure the lid and set the valve to sealing.
3. Cook on high pressure for 10 minutes. Allow the Instant Pot to come to pressure naturally before the cooking countdown begins. When cooking is complete, allow the pressure to release according to your tested method before opening the lid.
4. Stir the soup, adjust the seasoning if needed, and divide among bowls. Finish with shredded mozzarella or parmesan and fresh parsley.
Photo credit: © Eatwell101.com
Tips for making the Instant Pot Beef Lasagna Soup
- Cut the beef into small, evenly sized pieces so it becomes tender during the relatively short pressure-cooking time.
- Break the lasagna noodles into similar-size pieces so they cook evenly and are easy to eat with a spoon.
- Don’t count the pressure-building time as active prep—the Instant Pot handles this part automatically.
- Finish individual bowls with mozzarella or parmesan rather than adding the cheese directly to the pressure cooker.
Photo credit: © Eatwell101.com
Instant Pot Beef Pasta Soup
This Instant Pot beef pasta soup combines tender beef, tomatoes, pasta, herbs, and spices for an easy, hands-off family dinner.
Ingredients
- 1 lb (450g) beef chuck, diced
- 1 yellow onion, diced
- 1 can (14.5 oz) crushed tomatoes
- 3 cups (750 ml) low-sodium beef stock
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (basil, rosemary, thyme and oregano)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 10 uncooked lasagna noodles, broken into bite-size pieces
- Shredded mozzarella cheese, or Parmesan, for garnish
- Fresh chopped parsley, for garnish
Instructions
- Add the beef, onion, crushed tomatoes, garlic powder, paprika, cumin, Italian seasoning, parsley, salt, black pepper, and red pepper flakes to the Instant Pot. Stir to combine.
- Pour in the beef stock, then add the broken lasagna noodles and stir well. Secure the lid and set the valve to sealing.
- Cook on high pressure for 10 minutes. Allow the Instant Pot to come to pressure naturally before the cooking countdown begins. When cooking is complete, allow the pressure to release according to your tested method before opening the lid.
- Stir the soup, adjust the seasoning if needed, and divide among bowls. Finish with shredded mozzarella or parmesan and fresh parsley.
Nutrition
Nutrition information for this recipe.
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