Vegan Instant Pot Pumpkin Lasagna Soup

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Lasagna meets fall pumpkin flavors in this Instant Pot Pumpkin Lasagna Soup. If you love easy Instant Pot soups, this cold weather comfort food is the perfect vegan dinner to make!
Prep Time: 10 mins
Cook Time: 20 mins
30 mins
Total Time: 1 hr
5 from 19 votes

September marks the start of pumpkin season, so say hello to this Instant Pot Pumpkin Lasagna Soup! Pumpkin season is usually about the pumpkin sweets – pumpkin muffins, pumpkin lattes, pumpkin cookies, the works.

Don’t get me wrong, I LOVE pumpkin treats. But, I also think there are some incredible savory pumpkin recipes that get overlooked. Like this unique and fun pumpkin lasagna soup! If you are wondering, what exactly is a pumpkin lasagna soup, let me explain!

First we turn lasagna into soup form (lasagna soup is a thing, Google it). Then we add the flavors of pumpkin and woodsy herbs to make it taste like Thanksgiving. And that’s how we get a pumpkin lasagna soup!

pumpkin lasagna soup

Why you’ll love this recipe

Fun and Unique. This soup combines everything you love about two great things in life: lasagna and fall flavors. Plus, it’s unique flavor profile is guaranteed to impress.

Easy to Make. The main work involves chopping up and sautéing vegetables. Then you get to dump everything in the Instant Pot and let the machine do its work. So you get to enjoy the flavors of lasagna with a fraction of the work.

Instant Pot Magic. The cook time for this recipe is just 4 minutes, which is far less time than any stovetop soup! (Disclaimer: it does take some time for the soup to come to pressure, like any Instant Pot recipe, but it’s hands-off so you can do other things in the meantime).

Simple Ingredients. This lasagna soup is made with simple, readily available ingredients (think carrots, onions, garlic, chickpeas, lite coconut milk, vegetable broth, fresh herbs, etc.).

Cozy Fall Comfort Food. This pumpkin lasagna soup is the coziest autumn-inspired comfort food! Creamy from lite coconut milk, pumpkiny from, well, the pumpkin, and herbaceous from the bouquet garni, it has everything about fall comfort food that you love!


How to Make Vegan Instant Pot Pumpkin Lasagna Soup

First, chop up your veggies (dice the onions and carrots, and mince the garlic), and break up the lasagna noodles into small pieces. Then, prepare your bouquet garni.

A bouquet garni is a fancy French term for a bundle of herbs tied together. If you don’t have all of the specific herbs called for in the recipe, feel free to double up on another herb or use a similar herb (e.g., if you don’t have oregano, add a sprig of rosemary or add double the amount of thyme).

Then, it’s time to start cooking the soup. Select the Sauté setting on your Instant Pot and add the olive oil. Once it’s hot, add the diced onions and carrots and cook until they start to soften. Then add the garlic sauté for 1-2 minutes.

Deglaze the pot with the vegetable broth, scraping up any browned bits on the bottom of the pot.

Then, pour in the coconut milk, chickpeas, lasagna noodle pieces, salt, pepper, nooch, and tuck in the bouquet garni. Finally, scoop the canned pumpkin on top but do not stir the pumpkin into the soup. To help prevent triggering that burn error, I like to spoon or scoop thick ingredients on top of everything else, so they’re less likely to sink to the bottom and scorch the bottom of the pot.

Use the Pressure Cook setting at high pressure for 4 minutes. When the timer is done, perform a quick pressure release. A natural pressure release risks overcooking the lasagna noodles.

While the soup is cooking, you can prepare the Tofu Ricotta. All you need is a food processor and it takes 5 minutes!

When the soup is done, select the Sauté setting and add the tomato sauce, and stir until slightly thickened, just a few minutes. The reason I don’t add the tomato sauce during pressure cooking is it’s one of those very thick, viscous ingredients that is likely to trigger the burn error.

Watch! How to make Instant Pot Pumpkin Lasagna Soup

Tips for making this recipe

Be sure to break up the lasagna noodles into smaller pieces. You don’t need bite-sized pieces, but don’t stick them in the Instant Pot whole. The noodles won’t cook evenly and might stick to the bottom of the pot.

Use traditional lasagna noodles, not the no-boil noodles. I haven’t tried this recipe with the no-boil variety so I can’t say for sure, but 4 minutes was perfect for my traditional lasagna noodles, so it’s possible that 4 minutes would overcook no-boil noodles.

Deglaze the pot! When you sauté something in the IP, and then pressure cook thick ingredients like coconut milk, pumpkin, or canned tomatoes, deglazing is key. If you leave browned bits stuck to the bottom of the pot, you risk triggering the Instant Pot burn sensor.

Don’t stir the pumpkin into the soup before pressure cooking it. When you add very thick or viscous ingredients to the Instant Pot (think tomato sauce), it can stick to the bottom of the Instant Pot’s inner pot and trigger the machine’s burn sensor.

I have made recipes where I have stirred the pumpkin into the rest of the ingredients and the Instant Pot has been fine, but since we’re also using pasta (which has a tendency to stick), it’s best to play it safe and not stir in the pumpkin. If you’re wondering how to do that, just use a spoon to scoop out the pumpkin on top of all the ingredients and don’t stir. Or just watch the video above (around the 01:30 mark) for a visual reference.

If you don’t want to add chickpeas to the soup (maybe you think they don’t belong in lasagna soup, fine), then you can simply omit them. If you want to add a different protein to your soup, you can stir some baked tofu at the end.

Don’t skip the bouquet garni! It’s what infuses the soup with a deep aroma of woodsy herbs. It really makes the soup!

That’s about all you need to know about this vegan Instant Pot Pumpkin Lasagna Soup, so put on your fuzzy socks, light some apple spice candles, and start making this soup. And be sure to tag me on Instagram with your creations!

Vegan Instant Pot Pumpkin Lasagna Soup

5 from 19 votes
Lasagna meets fall pumpkin flavors in this Instant Pot Pumpkin Lasagna Soup. If you love easy Instant Pot soups, this cold weather comfort food is the perfect vegan dinner to make!
Prep Time: 10 mins
Cook Time: 20 mins
30 mins
Total Time: 1 hr
Course: Dinner
Cuisine: American
Diet Vegan
Keyword: instant pot, lasagna, nut-free, pasta, pumpkin
Serving size: 4


  • 1 1/2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium or large carrots, finely diced
  • 6 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup “lite” or reduced-fat coconut milk
  • 1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas)
  • 8 pieces lasagna noodles (6 ounces), broken into small pieces
  • 1 1/2 teaspoons kosher salt
  • Freshly cracked black pepper to taste
  • 2 tablespoons nutritional yeast
  • Bouquet garni: 2 bay leaves + a few sprigs each of flat-leaf parsley, oregano, and thyme, tied tightly together with kitchen twine
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie)
  • 1/2 cup tomato sauce

Tofu Ricotta (makes about 2 cups)

  • 1 14-ounce (400g) block extra-firm tofu
  • 4 tablespoons (16g) nutritional yeast
  • 1 cloves garlic, roughly chopped
  • 2 tablespoons white or yellow miso paste
  • 3/4 teaspoon onion powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon extra virgin olive oil
  • 15 fresh basil leaves (optional)
  • 1 1/2 teaspoons freshly grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice (about 1 medium-large lemon)


  • Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once hot, add the onions and carrots and cook for 5 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
  • Add the vegetable broth to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Select the Cancel setting.
  • Add the lite coconut milk, chickpeas, lasagna noodle pieces, salt, pepper, nutritional yeast, and bouquet garni. Stir well to submerge the lasagna noodles. Using a spoon, scoop the pumpkin on top of everything, but do not stir or submerge to prevent burning.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook (Manual) setting at high pressure and set the cook time to 4 minutes.
  • While the soup is cooking, make the Tofu Ricotta. Drain the tofu and blot away the excess water with a few paper towels. For a smooth ricotta, crumble the tofu into a food processor. Add the remaining ingredients and blend until you have a creamy, smooth texture. Taste for salt, acidity, and cheesiness, adding more salt, lemon juice, or nutritional yeast, respectively, as needed.
    For a chunkier ricotta, place the tofu in a large bowl and break it into smaller chunks using a fork. Add the remaining ingredients and mix together until the consistency resembles ricotta cheese.
    Note: the ricotta can also be made a few days in advance and stored in the fridge.
  • Once the 4-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
  • Open the pot and remove the bouquet garni. Stir well, add the tomato sauce and select the Sauté setting. Heat the soup for 2-3 minutes until the tomato sauce is incorporated and the soup has slightly thickened. Taste and adjust the flavor, as needed, with additional salt or pepper.
  • Serve the soup in bowls and top each bowl with a few spoons of Vegan Ricotta Cheese and stir to combine. Store leftovers in an airtight container in the fridge for 1-2 days.

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78 comments on Vegan Instant Pot Pumpkin Lasagna Soup

  1. Sharon Cicchetti

    Nisha, what a delicious meal! Loved the soup and the ricotta on top. I used tomato paste ( 1/3cup) at the end and this worked well as a substitute to tomato sauce. I make a game out of using what I have on hand these days…any suggestions on what the ricotta would be good to use for if there is extra? Top a salad? I pushed the limits on room in the smaller instant pot a had a bit of soup in and around the spout :)

  2. Sylvie Quevillon

    Made this amazing soup today; I am the only vegan in our home and this soup was a thumbs up all around; husbandand 17yr old son. THANK YOU! I served with a pinch shredded vegan cheese, did not make the ricotta due to time restrictions but OMG this was amazing!

  3. Susan Brownlee

    So, how do you make the vegan ricotta for the soup. I see the ingredients, but don’t see the instructions

    1. Nisha

      Whoops, that seems to have been deleted. I’ve updated the post now!

  4. Debra

    This soup is truly delicious. I have made it several times and shared the recipe with many friends who loved it too.
    You can make it on the stove top if you don’t have a instant pot.
    Freshly cooked pumpkin can also be used if you don’t want to use or can’t find canned pumpkin.

    One of my favourite soup recipes ever.

  5. Adrian

    I’ve made this recipe three times now, and I have yet to get tired of it. I was wondering if I could make a large batch and freeze it?

    1. Nisha

      So happy you’re enjoying it, Adrian! I haven’t tried freezing it, but usually lasagna noodles don’t freeze well in soups, as they tend to get mushy.

    2. Debra

      Hi Adrian
      I have done that and found it to work perfectly.
      Good luck

  6. Ruth

    I loved this recipe. I used gluten free no-boil noodles. They stick together a bit but still work.

  7. EB

    The links for ricotta are not working. Where can I find them?

    1. Nisha

      Whoops, I’ve fixed that now. The recipe for the vegan tofu ricotta is now in the recipe card.

  8. Crystalyn

    This recipe is always a hit! After the first time making it, I knew it would be part of my regular dinner rotation. Highly recommend!

  9. Jane

    Made this as well. It was so delicious, everyone loved it and left overs were gone before I could have more the next morning. This was also super easy to make.

  10. Dana

    If I could give this more than 5 stars I would! Run to make this right now! It’s creamy and rich and probably the best thing I’ve ever made. Thanks Nisha!

  11. Emily

    This soup is so good. I used full fat coconut milk instead of lite and a hearty pasta noodle instead of lasagna (it’s what I had in the pantry) and loved it (as did my husband). I borrowed a friend’s instapot to try this out and am going to buy one just so I can make this again (but hopefully will find more fantastic recipes to use it with)!

  12. Tenli A

    This soup was amazing! Super easy and so flavorful. Love the combination of pumpkin, coconut milk and garlic. Next time I would add more liquid as it got very thick. Great recipe!

  13. Colette

    Delicious and easy! Made the ricotta while the soup cooked in the instant pot.

  14. Mihaela

    Applause from me too for this recipe! It’s dreamy delicious! I made a few changes based on what I had available. I used chickpea and red lentil Risoni instead of lasagna noodles, dried herbs, and added kale at the end. It’s a fall favorite now for me!

  15. Nancy

    If you don’t have an instapot, can you make this in a crockpot or on the stove?

    1. Debra

      Hi Nancy
      Yes absolutely, I did that and it turned out perfectly.
      Just tweak the times a little to suit stove top cooking.

  16. Kate

    Hey there! We love this recipe but have not been able to get canned pumpkin the last few weeks – do you think this would work with canned sweet potato, too?

    1. Carrie

      It would :) I use butternut squash as we don’t have canned pumpkin here. It’s a delicious substitute and I see no reason why SP wouldn’t work just as well. Just be sure not to stir it in as it’s starchy and might set off the burn thingy.

  17. Saira

    Made this soup with loose dry herbs (thyme, oregano, etc) instead of the fresh herbs, and subbed the pasta I had lying around (shells) for a budget friendly option – delicious!

  18. Debra

    Hello Nisha
    Oh my goodness, this soup is amazing! I live in Australia so it is soup weather. This turned out so very well. I don’t have an Instant Pot just yet (although I have already bought your Instant Pot cookbook :)) and just adjusted the times. We also don’t have canned pumpkin in Australia, so I used fresh and just cooked and mashed it before adding.I have already shared this recipe with friends and they have all loved it.I love watching your youtube channel, and can’t wait to try more of your recipes. I have been a vegetarian for over 30 years now, and eat a lot of vegan as well, so it has been great to find so many wonderful vegan recipes and tips delivered in such a sweet, positive and fun way.Thanks for all your work Nisha, I hope the opportunity presents itself for you to release a non instant pot cookbook at some stage.All the best and thank youDebra – Sydney Australia

  19. Carole

    Do you need the nutritional yeast? What does it do for the soup? I am not familiar with this ingredient. Thanks!

    1. Debra

      This soup is truly delicious. I have made it several times and shared the recipe with many friends who loved it too.
      You can make it on the stove top if you don’t have a instant pot.
      Freshly cooked pumpkin can also be used if you don’t want to use or can’t find canned pumpkin.

      One of my favourite soup recipes ever.

    2. Debra

      Hi Carole
      Nutritional yeast has nutritional value (B1, B2, B6 Zinc and Potassium) but is added to vegan recipes to give a cheese flavour. You should find it easy to buy in most stores and on Amazon, and it works well in soups and gives a nice “cheesey flavour, but is not 100% essential.

  20. Amy

    Really good, comforting recipe :) perfect for a chilly day. Thanks!

  21. Ramona

    Hi there! Do you think this recipe would fit into a mini 3 qt Instant Pot? Or would I need to half the recipe?

    1. Nisha Vora

      Hi Ramona, since I don’t have a 3 quart model myself, I can’t say for sure, but generally, it’s easiest and best to halve recipes when you’re using the 3 quart model (unless it’s a recipe that has very little liquid to begin with, in which case you can often make the full recipe in the 3 quart).

      1. Saira

        Just made this bad boy in the 3qt version (I think – Duo mini?) and it turned out beautifully! Nevermind that it’s summer… in Houston… would eat this scrumptious soup all year long!

  22. Erin Netoskie

    I love this recipe so much! It’s so comforting and I always keep a can of pumpkin in the house now for when I want to make it :)

    1. Nisha Vora

      Hi Erin, that’s so wonderful to hear. I agree – it is pure comfort food!

  23. buff

    i cant find the recipe after downloading Get Recipes, is it not there? Is there a printable recipe somewhere that i am missing?

  24. Mandi

    I’ve made this twice and I’m about to make it again during quarantine. I’m a vegetarian, but not vegan so I sub real cheese. I also use dried herbs and it’s delicious! I’m a single girl and freeze some of the leftovers but it’s one of those giant meals I don’t get sick of eating!

  25. Nancy Stein

    OMG Nisha this lasagna soup came out amazing!!!! Thank You for inspiring us all!

  26. Nancy

    opps Nisha just saw my answer in your post about no cook noodles thank you!

  27. Nancy

    Nisha can you use no cook lasagna noodles for this recipe?

  28. Johanne

    Just made this. Oh my goodness it’s good!!!!! Didn’t have fresh sprigs so just used dried and it was still amazing!!!

    1. Nisha Vora

      Hi Johanne, Yay! So happy to hear that you loved the soup. And always good to know that the dried herbs worked well too!

  29. Laura Nielsen

    This is probably the best recipe I’ve ever made. It is sooo delicious and comforting. I didn’t have the ricotta or nutritional yeast and it was still a huge success. Thank you, Nisha! Every recipe of yours that I try is always so good!!

  30. Johanne

    My Christmas present to my busy adult daughter was making freezer meals at the beginning of each month. This sounded so delicious and I was wondering if you know if freezing the noodles would make them mushy? Just ordered your book and subscribed!

    1. Nisha Vora

      Hi Johanne, so nice to hear you just ordered my book. Thank you for being here!
      When you’re ready to freeze, make sure the soup is completely cooled. Then place it gallon- or quart-size zip-top plastic freezer bags; remove any air and seal.Freeze the bags flat in a single layer.To reheat, thaw the bags overnight in the fridge, and once thawed, pour the soup into a soup pot, and cook over medium heat until warm.
      If you’re worried about the noodles possibly getting mushy (I can’t say for sure since I’ve never frozen it myself), you can cook the soup as written without the noodles, and cook the noodles separately. Then combine as much noodles with the soup as you’d like to eat at the time, and freeze the remaining soup and remaining noodles separately.
      Hope tha thelps!

  31. Brodie Smith

    This is an amazing recipe. Worth commenting so others try it. I used sweet potato in place of pumpkin.

    1. Nisha Vora

      Aww thank you Brodie! I am so glad you love it. Sweet potato sounds yummy!

  32. Melissa

    Hi, difficult to get decent pumpkin purée in the UK. Could butternut squash be used instead? Thanks :)

    1. Nisha Vora

      Yes, definitely, it will work beautifully!

  33. Becky

    This was the first recipe of yours I ever made, and it was delicious!! I used whole wheat penne instead of lasagna noodles, and it worked great. Can’t wait to try some of your other recipes!

  34. Samantha

    I made this today and it is AMAZING!!!! so flavorful and creamy. Everyone liked it, including my 3 year old.

    1. Nisha Vora

      Hi Samantha, thank you for sharing! I am so happy you loved it :) I love the creaminess factor too!

  35. Nicole

    This was excellent, and so fast to make. Everyone liked it. 4/4stars

    1. Nisha Vora

      Hey Nicole, that’s so great to hear :) I am so happy everyone enjoyed it!

  36. Angie M

    Made this recipe and it is sooo good! I only happened to have ready-to-cook lasagna noodles, and they worked perfectly, too!

    1. Nisha Vora

      Hi Angie, so happy to hear that you loved the soup and good to know it worked with ready-to-cook noodles as well!

  37. Joanne Simeon

    Can this recipe be doubled or tripled in the 6 quart instant pot?

    1. Nisha Vora

      Hi Joanne, I have not tried it myself, but I would say definitely no for tripling. The volume would be too great for the 6 quart instant pot and would almost certainly go over the Instant Pot’s maximum capacity line. As for doubling, I think it should work – just be sure to heed the instructions about not stirring in the pumpkin. Very thick ingredients like pumpkin puree can trigger the Instant Pot burn notice, so I like to scoop the pumpkin on top of everything else at the end and not mix in (I think especially important if you are doubling the ingredients).
      Hope that helps!

  38. Hillary

    This soup is SO amazing and the instant pot makes it super quick. I can’t wait to make it again. The depth of flavors is really enhanced by pressure cooking. I worked with what I had and used some dried herbs and it worked great! Thanks Nisha for all the amazing recipes!

    1. Nisha Vora

      Hi Hillary! You are so sweet. Thank you for stopping by and letting me know. It’s amazing how just a short period of time in a pressure cooker can create the flavors of a slow-simmered soup. Glad it worked perfectly with dried herbs too!

  39. Gina

    Made this last night! it was DELICIOUS! used cannelloni beans instead of chickpeas and added a couple basil leaves Bouquet garni because i had them so why not. and the tofu ricotta was super easy to make! thank you

  40. Janice Eastburn

    This looks delicious. Can you offer any guidelines for using dried herbs instead of the bouquet garni? Thanks.

    1. Nisha Vora

      Hi Janice, I would add the bay leaves when it calls for the bouquet garni. For the other herbs, I’d use 3/4-1 teaspoon of dried thyme, oregano, and parsley. Add them while you add the garlic so they can infuse the soup with some flavor.
      Also, according to this website, you can make a bouquet garni using dried herbs and cheesecloth if you have that.
      Hope that helps!

  41. Liz

    I just made this using what I had in my pantry. I had everything except lasagne noodles so I subbed rotini, and I used bay leaves, parsley, rosemary and sage in my bouquet garni. I added 1/2 tsp each of dried oregano and thyme as one of the other reviewers suggested. And I did not have tofu so no vegan ricotta this time. But, wow, this was delicious as I made it and so warm and satisfying! Great recipe – fast, easy, yummy!

    1. Liz

      Oh and I topped it with toasted pine nuts! Delish!

    2. Liz

      Oh and I topped it with toasted pine nuts! Delish!

    3. Nisha Vora

      I’m so happy you were able to make it using everything you had in your pantry – those are the most satisfying kind of meals! And so happy you enjoyed the recipe. Hopefully you can try it with the tofu ricotta next time too!

  42. Tara smith

    I just made this thanks to a Plant Based Instant Pot People Facebook page posting. I hadn’t even made it to the table with my bowl and my husband was already declaring his delight! Absolutely love the combination of flavors.

    1. Nisha Vora

      Hi Tara! So happy you enjoyed the recipe :) I am not on Facebook but so nice to see that the recipe is being shared there. Hope you and your husband both enjoyed the soup!

  43. Neil Solo

    Nisha,Just made this soup in my new IP, and followed your recipe to the letter. WOW….is all I can say, in addition to Thank You! It came out fantastic, thanks to your excellent instructions and recipe organization. I even made the delicious Tofu Ricotta cheese topping and it too, came out perfect. Along with a slice of crusty bread and a few fresh basil leaves for garnish, nothing more needs to be said except, "Bon Appetit"! Thank for your generous contribution toward better eating. Your cookbook, which I have a copy of, is inspiring, like yourself!

    1. Nisha Vora

      Hi Neil! That’s so wonderful to hear! Love that this is one of the first recipes you tried in your instant pot :) Definitely even better with a slice of crusty bread hehe. I am so glad you are enjoying my cookbook as well. And thank you for your kind comment!

  44. Jacqueline Gibbins

    Love this soup! Didn’t have pumpkin purée so added a sweet potato, and used red pesto instead of tomato sauce. Delicious. Am working my way through your book. 5* so far from me!!

    1. Nisha Vora

      YAY! So happy you loved this soup and that you love my book, Jacqueline! A sweet potato sounds like the perfect substitute and so intrigued by the use of red pesto, that sounds so yummy!

  45. Sandy H

    This soup is sooo gosh darn good. I made it tonight with gluten free lentil lasagna noodles. The fresh herbs I used were parsley, sage and rosemary. I added dried thyme and oregano. I love this soup. I will definitely be making again.

    1. Nisha Vora

      Hi Sandy! So great you made it with gluten-free lentil noodles – I wasn’t sure if those would work, but so happy to hear that it turned out great! I love the sound of all those herbs too. Thanks for the great feedback :)

  46. Cindy

    Nisha,I was referring to the wild rice soup for the cauliflower substitution. Sorry forgot to tell you what recipe I was making from your page. Thank you Nisha.

  47. Cindy

    Hi Nisha,Your blog is absolutely gorgeous! Just ran across it today. I am not vegan, but want to add more plant based meals to my eating schedule. Your food looks so delicious.Question- My husband is diabetic and can’t eat any kind of rice. I wonder if I substituted frozen cawflower rice instead of brown or wild rice if it would turn out. Any ideas what I could possibly try?Also I am on a program that doesn’t use any kind of oil in cooking. Is it necessary to put olive oil in the instant pot before you put food into it? Do you think it would work if I just put a little water instead of oil? Is the oil used for flavor? Thank you so much for your quick reply. I am planning to buy your instant pot cookbook on Amazon today. Can’t wait to get it. Thank you. Cindy W.

    1. Nisha Vora

      Hi Cindy,
      Thank you for your lovely comment! For the wild rice soup, you don’t need to add any oil. But if you use the Saute function of the instant pot, a bit of oil is usually helpful to prevent things from sticking. You could use water or vegetable broth instead (a nonstick inner pot might also be helpful with this – you can buy one on Amazon), but be sure to stir very frequently to prevent sticking.
      As for the soup, if you wanted to use cauliflower rice, the "rice" texture won’t stay "riced" because it will disintegrate into the soup. But you could certainly add cauliflower florets for more nutritional punch.
      Hope that helps and thank you for your support!

  48. Jeanna

    How do you make this if you don’t have an instant pot?

    1. Nisha Vora

      Hi Jeanna,
      I haven’t tried it myself, but I would probably saute the aromatics (onions, carrots, garlic) in a Dutch oven or big soup pot first, then simmer all the ingredients (except the lasagna noodles) for 20 minutes. Cook the lasagna noodles separately and add them in at the end. Hope that works!

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