Remove the lid of the Instant Pot and select the Saute setting, then add two tablespoons of extra virgin olive oil.

When the oil is hot, add the pound and half of the ground beef (ground turkey or ground chicken work well, too) and brown until there is no pink showing.

Add the chopped red onions, red bell pepper, and minced garlic, and continue to sauté until the onions begin to soften.

Scatter in the seasonings and mix thoroughly. Pour in the beef or vegetable stock, Pace® Chunky Salsa, tomato sauce, and black beans, and give the ingredients a few stirs.

Pour the baby spinach and the lasagna strips, then gently fold the ingredients together.

Secure the lid on the Instant Pot and select the Steam option for 10 minutes.

When the timer has expired, vent out the steam, then remove the lid. Taste the soup and, if necessary, adjust the seasoning to suit your taste.

Spoon into bowls and top with your choice of shredded cheese, cilantro (optional), and a tablespoon of sour cream.

Serve.