Instant Pot Tuscan Chicken Lasagna Recipes

INSTANT POT TUSCAN CHICKEN PASTA

Steps:

• Prepare all ingredients for the cooking stage.
• Add the chicken, sun-dried tomatoes, seasoning, garlic, mustard, tomato sauce and dry pasta to the pot. Pour in the chicken stock and stir through. Check that the pasta and chicken are covered with the stock. It's always better to have a little more liquid as it can be strained once cooked.
• Secure and lock the lid; make sure the pressure handle is pointing to Sealing. Select Manual/Pressure Cook and adjust the timer to 5 minutes on HIGH pressure. After a few seconds, the ON sign will come on indicating the pressure is building (you might also hear 3 beeps on some models); pressurizing will take about 12 minutes and then the 5-minute timer will begin.
• Once the timer is done, release the pressure manually right away. Press the steam knob down gradually (or point to Venting on older models. Hold a towel over the steam valve to catch any foam, which can spurt out when you cook starchy foods like pasta or potatoes in lots of broth.
• While the pasta is cooking, prepare the finishing ingredients and garnishes.
• Open the lid. Most of the liquid should be absorbed into the pasta but there will be a little left, which will combine with cheese and cream to form the delicious sauce.
• Add baby spinach, cream, Parmesan cheese, and stir through until all melted in and the spinach is wilted. You can cover the pot with a regular lid and let sit for a minute if needed. Taste for salt and pepper. Stir in the basil last.
• Top with extra basil, sliced sun-dried tomatoes and extra Parmesan cheese on top.

INSTANT POT TUSCAN CHICKEN LASAGNA

Steps:

• Shred Tuscan Chicken: With two forks, shred the chicken and remove the bones. Mix the shredded chicken back in the Tuscan Sauce.
• Create Ricotta Cheese Mixture: In a mixing bowl, beat one large egg, then add in ¾ cup (200g) Ricotta cheese. Season with 1 tsp (1g) Italian seasoning, ground black pepper, and ⅓ tsp kosher salt.
• Assemble Tuscan Chicken Lasagna: Line a 7-inch springform pan with cut out parchment paper (optional). Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer. Layer ⅓ portion of the Tuscan Chicken on the lasagna noodles. Layer Ricotta cheese mixture on the Tuscan Chicken, then add shredded mozzarella cheese on top. Repeat this layering cycle twice (see reference photos). Add ¼ cup (30g - 40g) freshly grated Parmesan cheese on the very top. Then, wrap the springform pan tightly with aluminum foil.
• Pressure Cook Chicken Lasagna: Pour 1 cup (250ml) cold water, then place a trivet in Instant Pot. Create a sling foil, then place the springform pan Chicken Lasagna in Instant Pot. Close lid, then pressure cook at High Pressure for 26 minutes + 10 minutes Natural Release. After 10 minutes natural release, turn Venting Knob to Venting position to release the remaining pressure.*Note: Since some oven-ready lasagna noodles take longer to cook, make sure to check that the noodles are properly cooked before proceeding to the next step. If they're still a bit firm, cover it with the aluminum foil, place it back in the Instant Pot, then Pressure Cook at High Pressure for another 5 - 6 minutes + Quick Release.
• Optional Broil Chicken Lasagna: Broil your lasagna if you want to brown the Parmesan cheese on top. Preheat the oven to 425°F when the Instant Pot is natural releasing. Place the cooked Tuscan Chicken Lasagna in a 425°F oven until the cheese is browned on top (roughly 7 - 9 mins).
• Serve Tuscan Chicken Lasagna: For an easier release, use a paring knife to gently release the Lasagna from the springform pan. If you are using a pan with a removable bottom, you can place a mason jar at the bottom of the pan, then slide down the pan to take out the Lasagna (see photo). Slice the Tuscan Chicken Lasagna, then serve immediately! Enjoy~

EASY INSTANT POT® TUSCAN CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Combine flour, cantanzaro herbs, salt, pepper, and garlic in a shallow bowl. Dredge chicken through the mixture, shaking off excess flour.
• Add olive oil and butter to the pot; allow butter to melt. Add chicken and cook, in batches if necessary, until golden brown, about 3 minutes per side. Remove chicken to a plate. Cook bell pepper with garlic until softened, about 2 minutes, and transfer to a small silicone bowl.
• Add pasta to the bottom of the Instant Pot® and pour heavy cream on top. Add chicken broth and lightly stir to ensure all the pasta is coated with liquid.
• Add the elevated steamer rack. Place chicken on top of rack. Add silicone bowl of peppers to the side of the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Remove chicken, peppers, and the elevated rack.
• Select Saute function. Pour white wine into the cream sauce and add spinach. Cook and stir until spinach is wilted, 2 to 4 minutes. Stir in Parmesan cheese until melted. Sauce will thicken slightly as it cools. Serve pasta, sauce, and chicken together immediately.

INSTANT POT® LASAGNA

Steps:

• Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Heat olive oil; add ground beef and salt. Cook, breaking it into clumps with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine.
• Pour 1 1/2 cup water into the pot. Set the metal trivet inside.
• Arrange lasagna pieces over the bottom of a 6-inch springform pan. Ladle 1/3 the tomato sauce on top; add 1/3 of the cooked beef and 1/3 of the fresh spinach. Dollop 1/2 the mozzarella cheese on top. Repeat layers using 1/2 the goat cheese. Repeat once more, finishing with remaining mozzarella and goat cheese on top.
• Tent the top of the lasagna loosely with aluminum foil. Lower it gently onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.

INSTANT POT® TUSCAN CHICKEN

Steps:

• Combine paprika, salt, and pepper in a bowl and season chicken tenders on both sides.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Brown chicken tenders in the hot oil for about 2 minutes. Remove to a plate. Add butter to Instant Pot®. Stir in onion and garlic; cook and stir for 1 to 2 minutes. Pour in chicken broth, scraping off browned bits from the bottom with a wooden spoon. Mix in penne pasta, half-and-half, Italian seasoning, salt and pepper.
• Return chicken tenders back to the pot; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
• Remove chicken to plate and cover with foil. Immediately stir penne to separate them from the sauce. Mix in cream cheese, stirring until sauce is smooth. Add Parmesan cheese, spinach, and sun-dried tomatoes, stirring well. Chop chicken into bite-sized pieces, return to the pot, and stir to combine with the sauce. Toss basil in right before serving.