Instant Pot Lasagna Soup Vegan

A comforting and simple lasagna soup, simple enough to enjoy any night of the week!

5 from 1 vote

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Course: dinner

Cuisine: Italian

Keyword: instant pot, soup

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 292.6kcal

Add tomato sauce, tomato paste, and crushed tomatoes to the instant pot.
Stir to break up the tomato paste.
Add spices, veggies, and lentils and pasta to the instant pot.
Take about 2 cups of water and blend it with the cashews until creamy.
Add cashew cream and remaining water to the instant pot.
Make sure the noodles are covered with liquid, and not clumped together.
Put the lid on the instant pot and set to cook on high pressure for 5 minutes. Make sure the valve is set to pressure.
Allow the pressure to release naturally (do not release pressure manually) for 15 minutes.
Release any remaining pressure by turning the pressure valve.
Stir well and enjoy!

You don't need to saute the onion and garlic before pressure cooking. However, if you want to saute your veggies first you can. You will need to make sure you stir them well with the other ingredients to help avoid the burn notice on your instant pot.
You don't need to worry about soaking your cashews first if you have a high-speed blender. Even if they don't get blended up perfectly, they just add to the texture of the soup!
This soup is also delicious if you add a chopped zucchini to the cooking ingredients!
Most wheat-based pasta works with this recipe. I have not tried it with other types to know what the cooking times would be.
I have heard that gluten-free pasta doesn't cook well in the instant pot with tomato sauce. If you want to make this with gluten-free pasta, I would recommend cooking the noodles separately and decreasing the amount of the water in the rest of the soup by 3-4 cups.