This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!
Combine all ingredients except shredded mozzarella in the Instant Pot.
Use the manual (or pressure cook) button to cook for 8 minutes.
Use manual or quick release, stir in shredded cheese and serve.
To make a meat version in the Instant Pot, cook 1 pound ground beef or turkey using the saute function on the instant pot. Omit lentils, reduce broth to 2-3 cups, add remaining ingredients except for shredded cheese and cook on manual for 8 minutes.