Pressure Cooker Chicken Lasagne Recipes

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INSTANT POT TUSCAN CHICKEN LASAGNA



Instant Pot Tuscan Chicken Lasagna image

Make this Glorious Italian-Inspired Instant Pot Tuscan Chicken Lasagna! Tender chicken in a creamy rich cheesy-umami garlic sauce with caramelized mushrooms and sweet sun-dried tomatoes. Crazy satisfying good!

Provided by Amy + Jacky

Categories     Main

Time 1h

Number Of Ingredients 9

8 (160g - 200g) oven-ready lasagna noodles
2.5 - 3 cups Tuscan chicken (, shredded)
2 cups (150g - 180g) Mozzarella cheese (, shredded in large pieces)
¼ cup (30g - 40g) Parmesan cheese (, freshly grated)
¾ cup (200g) Ricotta cheese
1 large egg
1 teaspoon (1g) Italian seasoning
⅓ teaspoon kosher salt
Ground black pepper

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~

Nutrition Facts : Calories 511 kcal, Carbohydrate 33 g, Protein 33 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 138 mg, Sodium 726 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

INSTANT POT SAUSAGE LASAGNA



Instant Pot Sausage Lasagna image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
2 cups ricotta
1 large egg
1 tablespoon fresh oregano leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt
8 oven-ready lasagna noodles
Nonstick cooking spray, for the pan
3 cups marinara sauce
6 ounces shredded mozzarella
2 tablespoons grated Parmesan

Steps:

  • Set a 6-quart Instant Pot® to Saute. Add the olive oil and wait until it gets hot. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 5 minutes. Remove sausage with a slotted spoon and transfer to a bowl. Add a splash of water and scrape up the brown bits, then discard. Wipe down the inside of the pot.
  • Stir together the ricotta, egg, oregano, nutmeg and 1/4 teaspoon salt.
  • Break the noodles into approximate thirds (it's okay if little shards break off too).
  • Spray a 7-inch round cake pan with nonstick spray.
  • Spread a little bit of sauce in the bottom of the pan, then top it with a layer of broken lasagna noodles so that they slightly overlap and cover most of the pan. Top with a third of the ricotta mixture and about a third of the mozzarella, then a sprinkle of Parmesan. Sprinkle a third of the sausage over the cheeses, then drizzle with 1 cup marinara sauce. Repeat 2 more times: noodles, ricotta, mozz, Parm, sausage, marinara. Top with one last layer of noodles, a thin layer of the remaining marinara, making sure not to cover completely with sauce, and then the remaining mozzarella. Sprinkle with the remaining Parmesan.
  • Create a sling for your pan by folding a 24-inch sheet of foil lengthwise twice place under the pan.
  • Place the trivet in the bottom of the Instant Pot® and add 1 cup water. Set the lasagna on the trivet, then cover the pot. Set the pot to Pressure Cook on high and set for 30 minutes. Manually release the valve when it is done.
  • Preheat the broiler.
  • Carefully remove the lasagna from the pot, and place on a sheet pan. Broil the lasagna in until bubbling and browned in spots, about 2 minutes. Let stand for 20 minutes before serving.

INSTANT POT® LASAGNA



Instant Pot® Lasagna image

You might feel like making lasagna in a pressure cooker is crazy. Don't you need an oven for those crunchy edges? To make sure the meat is cooked through? How can anyone make lasagna without baking it? Well, trust us - this one is well worth making. If you have a 6- or 7-inch springform pan and you kept the trivet that came with your Instant Pot®, you can make a delicious layered lasagna pie in 30 minutes. And if you want to make it ahead, you can prep the lasagna, put it in the freezer, then put it right into the Instant Pot® for an easy dinner.

Provided by Shauna James Ahern

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 teaspoons olive oil
1 pound ground beef
1 teaspoon salt
1 (6 ounce) package no-boil lasagna noodles, broken into large pieces
1 ½ cups marinara sauce, or to taste
2 cups fresh spinach
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package soft goat cheese

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.

Nutrition Facts : Calories 755.9 calories, Carbohydrate 46.1 g, Cholesterol 134.7 mg, Fat 40.5 g, Fiber 4.2 g, Protein 50.9 g, SaturatedFat 20.5 g, Sodium 1600.4 mg, Sugar 10.9 g

PRESSURE COOKER CHICKEN LASAGNE



Pressure Cooker Chicken Lasagne image

This recipe uses my Recipe #195716 "Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc" up to Step 9 as a basis for preparing the chicken. That means that you have before you a heap of yummy chicken, stock and mushy herby veggies and can now make your lasagna... This recipe contains no cans of "cream of..." soups, or milk or cream in the sauce and is one that whips up in next to no time because most of the work has been done while in the preparation of the chicken stage. No boil lasagne noodles here in The Netherlands come in (dry weight) packets of 250g (8.8 oz) and there are 30 small sheets to a package.. I use about 80% of a packet to make this. ZWT REGION: Italy.

Provided by kiwidutch

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 kg cooked chicken (I use my pressure cooker chicken recipe)
400 g frozen spinach
1 tablespoon butter
2 tablespoons flour
1/2 teaspoon nutmeg
2 -3 cups chicken stock (from pressure cooker chicken fillet recipe)
3 large tomatoes, sliced
200 g cheese (grated)
200 g no-boil lasagna noodles

Steps:

  • Heat oven to 180°C (355°F).
  • First make the sauce by melting the butter over a low heat, add the flour and nutmeg and then all all but a few Tablespoons of the chicken stock. Stir until thickened, set aside to cool slightly.
  • Drizzle the chicken stock that you reserved into the bottom of a 23 x 23 cm ( 9 x 9 inch) high sided oven dish.
  • Layer some of the the dry, no boil lasagne noodles on top if this. I use layers 2-3 sheets thick.
  • Layer in the following order repeatedly until you have used all ingredients, (the last layer should be grated cheese).
  • Shredded cooked chicken, then some of the mushed vegetables, spinach,tomato (if using) more noodles, then sauce, cheese.
  • Bake for 40 minutes until top is golden brown and lasagna noodles are cooked.

Nutrition Facts : Calories 723, Fat 34.3, SaturatedFat 14.8, Cholesterol 230.7, Sodium 943.5, Carbohydrate 21.2, Fiber 4.9, Sugar 6.5, Protein 81

LASAGNA IN THE PRESSURE COOKER



Lasagna in the Pressure Cooker image

Make and share this Lasagna in the Pressure Cooker recipe from Food.com.

Provided by TishT

Categories     Meat

Time 22m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, diced
1 lb ground beef
24 ounces pasta sauce
1/4 cup water
2 lbs ricotta cheese
2 large eggs
1/3 cup parmesan cheese, grated
2 teaspoons garlic, minced
1 teaspoon italian seasoning
8 ounces no-boil lasagna noodles
8 ounces mozzarella cheese, shredded
salt & pepper, to taste

Steps:

  • In the opened pressure cooker, add the oil and heat at medium until it just begins to smoke. Add the onions, ground beef, salt, and pepper and continue cooking until the onions become transluscent and the beef has browned.
  • Add the pasta sauce and water to the beef and onions. Stir and remove from heat into a large bowl.
  • In another bowl, mix the ricotta, eggs, parmesan, garlic, seasoning, and some more salt and pepper as desired.
  • Fill the bottom of the cooled pressure cooker with 1/4 inch of water. Layer with a fifth of the beef and sauce into the bottom then top with noodles. Cover the noodles with a third of the cheese. Cover the cheese with another layer of sauce, then noodles. Repeat until all layers have been used. The final layer should be noodles topped with sauce.
  • Lock the lid and bring to high pressure. Reduce heat to level to maintain high pressure and cook for 7 minutes. After 7 minutes, quick release pressure and sprinkle with remaining cheese. Cover and allow to rest for 10 minutes.
  • Serve from the pressure cooker pot with some crusty bread.

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