2cupswater(using hot water helps the Instant Pot come to pressure faster)
8 ounceslasagna noodlesbroken into chunks (for best results, don't use gluten-free pasta)
3bay leaves
1 ½tablespoonsItalian seasoning
1teaspoonsalt
6ouncesricotta cheese
Instructions
Using the “sauté” mode on the Instant Pot, add sausage and onion. Cook, stirring frequently until sausage is cooked through and onion is soft. About 5 minutes.
Add minced garlic and sauté, stirring, for about 1 minute.
The add tomatoes, tomato sauce, broth, water, seasonings, and broken noodles. Gently stir together. Do not fill the instant pot past the “max” line.
Secure the lid of the Instant pot and seal the pressure valve.
Press the “manual” button with “high pressure” and set time for 4 minutes.
Once pressure cycle is done, let it sit for ten minutes with a natural pressure release. After ten minutes, twist the steam valve to “vent” and allow it to quickly release pressure.
Carefully open instant pot. Drop in the ricotta cheese into the soup and let it melt in as you stir.
Serve with freshly grated Parmesan cheese.
Video
Notes
** Nutritional facts based on using Italian Sausage. 1 serving = 1.5 cups of soup