Recipe contains Dairy, Gluten, Meat

539 Cal / serving

Recipe makes

Total prep time 15 minutes

Ingredients

5 oz (142 g) Lean ground beef
1 3 cup, chopped (53 g) Onions
11 2 cup (360 g) Chicken broth
1 pieces Lasagne noodles by barilla 2 tsp Olive oil
4 oz (113 g) Roma tomatoes
1 2 tsp Pepper black
1 cup (30 g) Spinach
21 2 tsp Italian seasoning dried
1 tbsp Rosemary dried
2 tbsp Cheese grated
1 3 cup (81 g) Tomato sauce canned 1 clove Garlic

Protein 45g, Carbs 37g, Fat 24g

1 Serving

Preparation

5 minutes

Cooking

10 minutes

Directions

1 Dice the onion and prepare the ingredients.

2. 2  Turn on the Sauté function on the Instant Pot.
   Add the beef while breaking it into smaller pieces, and cook until the meat is no longer pink (5 min). Turn off the saute function.
3. 3  Add the broth, tomato sauce, spinach, and spices.
   Break the noodles and add them lightly, being careful not to push them to the bottom (don’t stir).
4. 4  Place the lid on, manually press cook, and set the time to 6 min on high pressure.

   Serve and add the cheese on top.

5. 5  *Add one more cup of chicken broth to give a soup consistency* *For crunchy spinach, place it at the end and combine*