Instant Pot Venison Lasagna Soup

Name: Instant Pot Venison Lasagna Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2-3 tbsp olive oil; 1 lb ground venison, defrosted; 1 small onion, chopped; 2 tsp minced garlic; 2 tbsp dried parsley; 3 cups chicken broth; 2 1/2 cups water; 2 cups marinara sauce; 2 bay leaves; salt and black pepper, to taste; 6 sheets lasagna noodles, or 6 oz. Campanelle noodles; 1/2 cup shredded mozzarella cheese; grated parmesan cheese - for topping

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Are you looking for ways to use up your ground venison, or to start enjoying deer meat from this hunting season? We have the easiest, yummiest recipe for your library! This soup is the perfect meal for those cold fall and winter weekday dinners. Our instant Pot version is inspired by this lasagna soup recipe from Skinnytaste.

Follow along below for the step-by-step instructions. Enjoy!

IP Venison Lasagna Soup Ingredients

To make this delightful soup, you will need the following ingredients.

2-3 tbsp olive oil
1 lb ground venison, defrosted
1 small onion, chopped
2 tsp minced garlic
2 tbsp dried parsley
3 cups chicken broth
2 1/2 cups water
2 cups marinara sauce
2 bay leaves
salt and black pepper, to taste
6 sheets lasagna noodles, or 6 oz. Campanelle noodles
1/2 cup shredded mozzarella cheese
grated parmesan cheese – for topping

Don’t have marinara sauce on hand? Do like I did, and whip up some easy, homemade sauce. I used some of our canned tomatoes, dried herbs from the garden and similar recipe to this one from Lemons for Lulu.

Add Parsley — *Dried Italian parsley, stored in a Mason jar*

For the noodles in the soup, you can either purchase the fancy Campanelle noodles from Barilla, or do as I did, and break up leftover lasagna noodle sheets into smaller pieces. Up to you!

Last, be sure to have snacks on hand while making this soup. This keeps the little supervisor and the cook happy.

heart face baby with snacks — *Life IS good at Grandma’s*

Instant Pot Directions for Venison Lasagna Soup

Add oil to the pot and press the sauté setting on your Instant Pot. Crumble and cook the ground venison until well browned. Season the meat with salt and pepper (I use about 1/2 tsp of each).

Chop up your onion in whatever fashion you like. I prefer mine somewhere between “chunked” and “minced.” Add the chopped onion and minced garlic to the pot, and cook for about 2 minutes. Turn off your Instant Pot by pressing the “cancel” button.

Saute onion and garlic with venison Instant Pot

Add to the pot the parsley, chicken broth, water, marinara, bay leaves and salt and pepper. Give it all a good stir, then cook the soup on manual (high pressure) for 15 minutes.

Add ingredients Instant Pot — *Dump in those ingredients …*

While the soup is cooking, break up your lasagna noodles.

When the cooking time is up, use the quick release method to unseal your Instant Pot. Add the broken lasagna noodles, stir, cover and cook on manual (high pressure) for 3 minutes.

Pressure cook the noodles Instant Pot — *Cooking the noodles*

When the timer beeps, use the quick release method again to open the pot. I add the shredded mozzarella directly into the hot soup and stir, so that the overall soup’s consistency is cheesy (like a slice of lasagna). Ladle the soup into bowls and top with parmesan cheese. Serve with some crusty bread and a salad – yum!

Yield: 6-8 servings