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Instant Pot Seafood Lasagna Soup


  • 1/2 cup chopped white onion
  • 3-4 cloves minced garlic
  • 24 ounces baby shrimp
  • 1 carrot chopped
  • 1 zucchini chopped
  • 1 cup broccoli chopped
  • 1 15 ounce jar alfredo sauce
  • 32 ounces vegetable broth
  • 1 cup water
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 tablespoon olive oil

Ricotta Cheese Topping

  • 8 ounces ricotta cheese
  • 1/2 cup parmesan cheese
  • 1/2 cup mozzarella cheese
  • parsley optional


  1. Set your Instant Pot to the saute setting.

  2. Add olive oil to the bottom of your Instant Pot Pan. Add onion, garlic, and shrimp. Cook until shirmp is cooked all the way through and the onions are translucent.

  3. Add carrots, zucchini, broccoli and herbs. Continue stirring while it cooks.

  4. Add alfredo sauce, veggie broth, water, and broken lasagna noodles

  5. Seal lid on instant pot. Cook on high pressure for 6 minutes. Let naturally release for 10 minutes.

  6. While the Instant Pot is cooking, prepare your ricotta cheese topping. Mix all of the cheeses in a bowl, and set aside.

  7. Serve up a bowl of seafood lasagna soup by adding soup to a bowl, and adding the ricotta mixture on top.