SHORTCUT INSTANT POT LASAGNA
A classic lasagna cooked in just 25 minutes is the perfect weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add 2 cups water to a 6-quart Instant Pot® and set the rack inside with the handles folded under.
- Mix together the ricotta, mozzarella, Parmesan, parsley, egg, 1 teaspoon salt and a few grinds of pepper in a medium bowl to combine.
- Spread 1/2 cup marinara in the bottom of an 8-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the marinara. Spread another 1/2 cup marinara evenly over the noodles followed by a third of the ricotta mixture spread in an even layer. Top with another layer of 4 broken lasagna noodles. Repeat the process 2 more times, for 2 more layers of marinara, noodles, marinara, ricotta, noodles. Top with the remaining marinara and cover tightly with foil, making sure to wrap any excess underneath the pan so that it will fit in the pot.
- Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise making a 4 1/2-inch-wide foil sling for the pan. Place the lasagna pan in the center of the sling and, lifting the two ends of the sling, lower the pan into the pot.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
- Remove the lasagna from the pot and let rest 10 minutes. Carefully remove the foil (steam will be locked inside) and serve.
INSTANT POT LASAGNA RECIPE BY TASTY
This easy Instant-Pot Lasagna is a great dish to whip up for a quick weeknight dinner. Made with all of the classic flavors--garlic, marinara, ricotta, mozzarella, and Parmesan cheese--this recipe is sure to please. Add a touch of red pepper flakes for a little kick.
Provided by Katie Aubin
Categories Dinner
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Set the Instant-Pot to sauté. Add the ground beef and cook for 5-6 minutes, until no longer pink. Add the onion, garlic, salt, oregano, and red pepper flakes and cook for 3-4 minutes more, until the onions are translucent. Add the tomato sauce and stir to combine, then carefully remove the insert from the Instant-Pot. Let cool for 5 minutes, then transfer the tomato sauce to a bowl and wash and dry the insert.
- In a medium bowl, combine the ricotta, 1 cup (100 G) of mozzarella, ½ cup (55 G) of Parmesan, the parsley, and egg. Mix well.
- Add the olive oil to a 7-inch (17 cm) springform pan and brush in an even layer over the bottom.
- Arrange a layer of lasagna noodles on the bottom of the pan, breaking the noodles to fit if necessary. Top with a layer of sauce, then half of the ricotta mixture. Add another layer of noodles, sauce, and the rest of the ricotta. Finish with the remaining noodles and sauce. Cover the pan tightly with foil.
- Return the insert to the Instant-Pot and pour in the water. Place pan with the lasagna on a steamer rack trivet and carefully lower into the pot. Cover with the lid and twist to lock. Turn the steam valve to "sealing". Set to high pressure and cook for 24 minutes (it will take about 5 minutes to heat and pressurize).
- Once the cook time is finished, vent naturally for 15 minutes, then turn the quick release steam valve to "venting" and when the float valve has fully dropped, open the pressure cooker and carefully lift out the lasagna.
- Remove the foil and sprinkle top of the lasagna with the remaining ½ cup (50 G) mozzarella and ¼ cup (25 G) Parmesan.
- Turn the broiler to high. Broil the lasagna for 2-4 minutes, until the cheese on top is melted and golden brown.
- Let the lasagna cool for 10 minutes, then place on a serving plate and carefully release the springform. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 594 calories, Carbohydrate 27 grams, Fat 31 grams, Fiber 3 grams, Protein 42 grams, Sugar 9 grams
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
INSTANT POT® CHICKEN ENCHILADAS
I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas. It's been a hit with family and friends ever since. Now with our Instant Pot® it's been improved and made better than ever! For a different take on chicken enchiladas that will make everyone happy, give this one a try!
Provided by Carrie Bell
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.
- Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.
- Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
- Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.
- Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.
- Bake in the preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 16.4 g, Cholesterol 43.3 mg, Fat 10.2 g, Fiber 2.5 g, Protein 16.5 g, SaturatedFat 4.7 g, Sodium 548.6 mg, Sugar 1.2 g
ENCHILADA LASAGNA
I adapted this recipe from one I got from a television program. The refried beans were a last-minute inspiration when company was coming and I didn't have enough ground beef thawed out! They add extra goodness to this hearty cheesy dish.-Diane McCann, Sterling, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in tomato soup, picante sauce or salsa and refried beans. Heat thoroughly., Arrange five tortillas in a 12x8x2-in. baking dish, tearing tortillas as needed to cover the bottom. Layer with half of the meat mixture and half of the cheese. Repeat layers using remaining tortillas, meat mixture and cheese. , Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.
Nutrition Facts : Calories 469 calories, Fat 25g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 976mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
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