- 1 lb ground beef (or ground Italian sausage or see note for meatless)
- 1/2 cup finely chopped onion
- 1/2 cup diced carrots
- 2 cloves garlic, finely chopped or pressed
- 3 (15 oz) cans crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 dried bay leaf
- 1/2 tsp salt
- black pepper to taste
- 6 to 8 cups chicken broth (I use low-sodium) (see note)
- 8 oz (3 cups) bowtie pasta (rotini or broken lasagna noodles will also work)
- Cheese topping
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp dried basil
- Pinch of salt and pepper
- Select the sauté function on the Instant pot. Add the ground beef, onion, carrots, and garlic. Cook for 2-3 minutes, until the meat is fully cooked. Drain off any excess grease.
- Next, add in the crushed tomatoes, basil, oregano, bay leaf, salt and black pepper. Stir well, making sure to scrape up any cooked bits on the bottom of the pot.
- Add the chicken broth and the pasta and stir to combine. Secure the lid. Set to manual of the cook time based on this formula: take the al dente cooking time on your pasta package, cut the time in half and subtract two more minutes. For instance, for pasta that cooks al dente in 12 minutes, the pressure cooker time will be 4 minutes. Round up for 1/2 minutes.
- Let the pressure naturally release for 10-15 minutes. Then, manually release remaining pressure.
- In the meantime, stir together all the cheese topping ingredients in a bowl until well combined.
- Serve the soup in bowls with spoonfuls of the cheese topping.
For meatless: omit meat and saute onions, carrots, and garlic with 1 Tbsp olive oil. Then add 1 more up of pasta along with 2 more cups of broth.
- Prep Time: 15 minutes
- Cook Time: 6 minutes plus time to come to pressure
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian