You gotta make this Glorious Italian-Inspired Instant Pot Tuscan Chicken Lasagna! Tender chicken immersed in a rich garlic sauce with caramelized mushrooms and sweet sun-dried tomatoes smothered in layers of creamy-cheesy-umami flavors. Crazy satisfying good!
My heart rejoices at the sight, smell, sound…even the thought of lasagna! hehe~ It’s one of my all-time favorite comfort food since I was a kid.
So I was super happy when so many of you share my obsession and loved our Instant Pot Lasagna! 😀
One night, we had some leftovers after enjoying a big satisfying meal of Creamy Tuscan Garlic Chicken (wished we had a second stomach to finish it all off!).
We thought, hey! Why not combine the 2 ultimate favorites into 1, and turn this amazingly satisfying Tuscan Chicken into a Mouthwatering Chicken Lasagna?
This was when this deliciously glorious match made in heaven was born. ohhhh yaaasssss!!
A layered bite of tender juicy chicken, caramelized mushroom crunch and sweet sun-dried tomatoes bursting with creamy rich cheesy-savory-sweet-umami depths of flavors & satisfying mouthfeel. oh-so-good!
Let’s jump right in!! 😀
Time for some Tuscan Chicken Lasagna in Instant Pot!!
Instant Pot Tuscan Chicken Lasagna
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!
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.
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~
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