Pressure Cooker Chicken Lasagne
Discover the ultimate comfort food with this quick and easy Pressure Cooker Chicken Lasagne, a game-changing twist on the Italian classic. Made with layers of tender ground chicken simmered in a garlic-infused tomato sauce, creamy ricotta blended with Parmesan and mozzarella cheeses, and delicate no-boil lasagne noodles, this recipe comes together in just 50 minutes, making it perfect for busy weeknights. The pressure cooker locks in rich flavors while cutting cooking time in half, and the use of chicken broth ensures a perfectly moist and tender texture. Ideal for serving a hungry crowd, this six-serving lasagne is a hearty, cheesy masterpiece that's sure to become a family favorite. Garnish with fresh parsley for a pop of color and elegance, and pair with a crisp green salad to complete the meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground chicken
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1.5 teaspoons Italian seasoning
- 8 sheets No-boil lasagne noodles
- 1.5 cups Ricotta cheese
- 0.5 cups Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 1 unit Egg
- 1 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
Instructions
Set your pressure cooker to sauté mode. Add olive oil and allow it to heat up.
Add ground chicken to the pressure cooker and season with salt and black pepper. Cook until browned, breaking it up with a wooden spoon, about 5 minutes.
Stir in minced garlic and cook for 1 minute, or until fragrant.
Add crushed tomatoes, tomato paste, and Italian seasoning. Stir well and let it simmer for 3 minutes before turning off the sauté mode.
In a mixing bowl, combine ricotta cheese, Parmesan cheese, half of the shredded mozzarella, the egg, and parsley. Mix until well blended.
Spread a thin layer of the chicken and tomato sauce mixture on the bottom of a pressure-safe lasagne pan or springform pan that fits into your pressure cooker.
Add a layer of lasagne noodles, breaking them as needed to fit the pan. Spread a layer of the ricotta mixture over the noodles, followed by a layer of chicken sauce. Repeat this process, ending with a layer of chicken sauce on top.
Sprinkle the remaining shredded mozzarella cheese over the top layer.
Pour 1 cup of chicken broth into the base of your pressure cooker. Place a trivet inside and set the lasagne pan on top of the trivet.
Seal the pressure cooker lid and set to high pressure for 20 minutes.
Once the cook cycle is complete, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure.
Carefully remove the lasagne pan from the pressure cooker and let it rest for 5-10 minutes before slicing to serve.
Nutrition Facts
Calories |
4241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.4 g | 231% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 6074 mg | 264% | |
| Total Carbohydrate | 415.3 g | 151% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 44.8 g | ||
| Protein | 277.6 g | 555% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3978 mg | 306% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5739 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
