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5 from 5 votes

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!
Servings 4
Total Time 1 hr

Ingredients

  • 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

Ricotta Cheese Mixture

Instructions

  • 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~

Notes

*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 511kcal

Nutrition

Calories: 511kcal | Carbohydrates: 33g | Protein: 33g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 726mg | Potassium: 259mg | Fiber: 1g | Sugar: 2g | Vitamin A: 739IU | Vitamin C: 1mg | Calcium: 479mg | Iron: 2mg