Irresistible 30-Minute Gluten Free Instant Pot Lasagna Soup

Oh my gosh, you have to try this gluten free instant pot lasagna soup! It’s my absolute go-to when I’m craving that rich, cheesy lasagna flavor but don’t want to spend hours layering noodles. I swear, the first time I made this, my husband thought I’d spent all afternoon cooking – but really, it comes together in under 30 minutes!

Here’s the best part: all that comforting lasagna taste without any of the gluten. I discovered this recipe when my sister was diagnosed with celiac, and now it’s become our family’s favorite weeknight dinner. The instant pot works its magic, infusing every bite with that perfect blend of tomatoes, herbs, and melty cheese. And cleanup? Basically nonexistent – which is a lifesaver on busy nights.

Trust me, once you taste how the broken gluten-free noodles soak up all that delicious broth while staying perfectly al dente, you’ll be hooked. It’s like getting a big, warm hug from your favorite Italian restaurant – right at home!

Why You’ll Love This Gluten Free Instant Pot Lasagna Soup

Let me count the ways this soup will become your new obsession:

• Weeknight superhero: From fridge to table in under 30 minutes – seriously, even my teenager can make this!
• All the flavor, none of the fuss: Every spoonful delivers that rich, cheesy lasagna taste without layering a million noodles.
• Gluten-free magic: The broken noodles soak up the broth perfectly while staying delightfully al dente – no mushy pasta here!
• One-pot wonder: Brown, simmer, and pressure cook all in the same pot. My dishwasher thanks me every time.
• Comfort in a bowl: That first cheesy, tomatoey bite? Pure cozy happiness, especially on chilly nights.

Honestly, I make this at least twice a month – it’s that good. And when my gluten-free friends come over? They always ask for seconds!

Ingredients for Gluten Free Instant Pot Lasagna Soup

Okay, friends – let’s gather our goodies! Here’s everything you’ll need to make this amazing soup (and trust me, it’s all simple stuff you probably have already!):

• The hearty base: 1 lb ground beef (I use 85/15 for best flavor), 1 onion (diced small – no big chunks!), 3 cloves garlic (minced – more if you’re garlic lovers like us)
• Tomato goodness: 1 can (14.5 oz) diced tomatoes (don’t drain!), 1 can (8 oz) tomato sauce (the plain kind works best)
• Liquid gold: 4 cups gluten-free chicken broth (I swear by the low-sodium kind so you can control the salt)
• Herb magic: 1 tsp each dried basil and oregano (crush them between your fingers to wake up the flavors!), 1/2 tsp salt, 1/4 tsp black pepper
• The noodle star: 8 oz gluten-free lasagna noodles (broken into 1-inch pieces – this is SO fun to do!)
• Cheese please: 1/2 cup ricotta (whole milk for creaminess), 1/4 cup grated Parmesan (the real stuff!), 1 cup shredded mozzarella (for that perfect melty top)

See? Nothing fancy – just good, simple ingredients that turn into pure comfort. Now let’s get cooking!

How to Make Gluten Free Instant Pot Lasagna Soup

Alright, let’s turn these simple ingredients into the most comforting bowl of soup you’ve ever tasted! I promise it’s easier than you think – just follow these steps and you’ll be enjoying cheesy, noodly goodness in no time.

Sautéing the Base

First, grab your instant pot and hit that sauté button! Let it heat up for a minute (you’ll know it’s ready when a drop of water sizzles). Add your ground beef, breaking it up with a wooden spoon – don’t overcrowd the pot, or it’ll steam instead of brown. Toss in the diced onion and garlic once the beef is halfway cooked. Oh, that smell? Pure heaven already!

Adding Liquids and Seasonings

Now, pour in those diced tomatoes (juice and all!), tomato sauce, and chicken broth. Here’s my secret: I always swirl a little broth in the tomato cans to get every last bit of flavor! Sprinkle in your basil, oregano, salt, and pepper. Give it a really good stir – you want all those spices evenly distributed. The color should be a gorgeous deep red at this point.

Cooking the Noodles

Time for the fun part – breaking those lasagna noodles! Scatter the pieces over the broth and gently press them down so they’re submerged (but don’t stir too much or they’ll stick). Lock the lid, set to manual high pressure for 5 minutes. When it’s done, do a quick release – that steam is hot, so stand back! The noodles should be perfectly al dente.

Finishing with Cheese

Now for the magic touch! Stir in the ricotta and Parmesan until they melt into creamy deliciousness. Ladle into bowls and top with a generous handful of mozzarella – watch it melt into gooey perfection. Pro tip: let it sit for a minute before serving so the cheese forms those irresistible strings!

Tips for Perfect Gluten Free Instant Pot Lasagna Soup

After making this soup more times than I can count, I’ve picked up some foolproof tricks to make it absolutely perfect every single time:

• Noodle know-how: Break those lasagna sheets into uneven pieces – some big, some small. This gives you that wonderful mix of textures in every bite!
• Cheese magic: Let your ricotta sit at room temperature for 10 minutes before adding it. It’ll blend into the soup like a dream instead of clumping.
• Seasoning secret: Taste after pressure cooking but before adding cheese. The flavors develop more as it cooks, so you might need an extra pinch of salt.
• Broth boost: If the soup seems too thick after cooking, just stir in a splash of hot broth until it’s your perfect consistency.
• Leftover love: The noodles will keep absorbing liquid, so store extra broth separately if you plan to have leftovers (which you will – it’s that good!).

Follow these simple tips, and you’ll have restaurant-quality lasagna soup every time – promise!

Serving Suggestions for Gluten Free Instant Pot Lasagna Soup

Oh, the possibilities! This soup is practically begging to be served with warm, buttery gluten-free garlic bread for dipping – my kids fight over who gets the last piece! For a lighter meal, pair it with a crisp Caesar salad. Honestly though? A big bowl all by itself with extra cheese on top is pure perfection. It’s such a crowd-pleaser that I’ve served it at everything from casual weeknight dinners to potlucks (just double the recipe – trust me, you’ll need it!).

Storing and Reheating Gluten Free Instant Pot Lasagna Soup

Here’s the scoop on keeping your leftovers as delicious as day one! Store cooled soup in an airtight container – it’ll stay fresh in the fridge for up to 3 days. When reheating, go low and slow! The microwave works (stir every 30 seconds), but I prefer the stovetop with a splash of broth to loosen things up. Watch those noodles – they can get mushy if you overheat them. Pro tip: Freeze just the broth and add fresh noodles when reheating for perfect texture!

Nutritional Information for Gluten Free Instant Pot Lasagna Soup

Here’s the skinny on what’s in each comforting bowl (based on my exact recipe): about 350 calories, 20g protein, and 3g fiber to keep you satisfied. The cheeses bring calcium while the tomatoes pack vitamin C. Remember, nutritional values are estimates and vary by ingredients/brands – especially with different gluten-free noodles or cheese varieties. But honestly? When something tastes this good, who’s counting?

FAQs About Gluten Free Instant Pot Lasagna Soup

Can I use different gluten-free noodles?
Absolutely! While lasagna noodles give that classic look, any gluten-free pasta works. I’ve had great success with penne or rotini – just adjust cooking time by 1-2 minutes since shapes vary. The key is breaking larger noodles into bite-sized pieces before cooking.

How can I make this dairy-free?
Easy peasy! Swap the ricotta for dairy-free cream cheese (Kite Hill makes a great one), and use nutritional yeast instead of Parmesan. For the mozzarella topping, Violife’s shreds melt beautifully. The soup still tastes incredibly rich and satisfying!

Can I double this recipe?
You bet – just make sure not to fill your instant pot past the max line. I usually stop at 1.5x the recipe in my 6-quart pot. All other steps stay the same, though you might need an extra minute of pressure cooking time for the larger quantity.

Why do my noodles get mushy?
Ah, the gluten-free noodle struggle! Two tricks: 1) Do a quick pressure release immediately after cooking, and 2) Serve right away. The noodles keep absorbing liquid as they sit. If making ahead, cook them separately and add when reheating.

Can I use ground turkey instead of beef?
Of course! I actually make a lighter version with turkey all the time. Just add an extra teaspoon of Italian seasoning to boost the flavor. The soup will be just as comforting and delicious!

Rate This Recipe

Did this gluten free instant pot lasagna soup become your new favorite? I’d love to hear how it turned out! Leave a star rating and share your thoughts below – your tips might help other home cooks too!

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