Add all the ingredients through lasagna to the instant pot making sure you break the lasagna sheets into small pieces.
Close the lid and cook on high pressure for 7 minutes. Let the pressure release for 10 minutes naturally and then if there is still pressure in the pot release it manually.
Mix in the peppers and nutritional yeast. Taste and adjust the salt as needed.
Fold in the spinach and let sit for a minute.
Add in optional add-ins as desired.
Notes:
This is a great soup for a cold day and can be used as a main dish with the addition of a salad and some whole grain bread.