INSTANT POT® LASAGNA
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
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
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
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
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
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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EASY INSTANT POT LASAGNA - IFOODREAL.COM
From ifoodreal.com
5/5 (97)Calories 313 per servingCategory Casserole
- On Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins. Swirl oil to coat and add ground turkey. Start breaking into pieces with spatula.
- Add Italian seasoning, garlic powder, salt and pepper. Keep cooking until brown or about 5 minutes, constantly breaking into small pieces and stirring.
PRESSURE COOKER LASAGNA RECIPE (PREPLESS!) - OLIVIA'S CUISINE
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- Add the olive oil and, once shimmering, stir in the ground beef. Cook, breaking it apart with a wooden spoon, until browned, about 8 minutes. Stir in salt, pepper, the onion powder, garlic powder and Italian seasoning. Pour in the Prego® meat sauce, stirring to combine.
- Assemble the lasagna in a springform pan (that fits your pressure cooker), starting with a layer of the meat sauce. Follow with a layer of lasagna noodles, a layer of meat sauce, a layer of Alfredo and a layer of mozzarella and parmesan. Repeat until you run out of ingredients, making 3-4 layers total (depending on the size of your pan), finishing with noodles, meat sauce and cheese.
- Fill a clean pressure cooker insert with 2 cups cold water. Cover the springform pan tightly with foil, then place it in your pressure cooker trivet rack (or a silicone sling) and insert in the pressure cooker.
INSTANT POT CHICKEN ALFREDO LASAGNA - PRESSURE COOKING …
From pressurecookingtoday.com
4.5/5 (2)Total Time 55 minsCategory PastaCalories 509 per serving
- Select Sauté to preheat the pressure cooking pot. When hot, add the oil and ground chicken. Cook for 5 minutes, stirring to break up the meat until browned. Add garlic and cook for 1 minute more.
- Add chicken broth and scrape the bottom of the pot to remove any browned bits. Add salt, pepper, and 1 tablespoon rosemary.
- In a small bowl, stir together cornstarch and heavy cream, and add to the ingredients in the cooking pot. Cook, stirring constantly, until the mixture is thickened, about 2 minutes. Turn off the pressure cooker. Add the parmesan cheese and stir until smooth. Add the parsley, if using. Transfer to a bowl. Wipe out the pressure cooking pot.
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