INSTA POT TUSCAN CHICKEN LASAGNA

INSTA POT TUSCAN CHICKEN LASAGNA (use leftovers from TUSCAN CHICKEN RECIPE) adapted from AMY & JACKY

8 oven-ready lasagna noodles
2 1/2 – 3 cups Tuscan chicken, shredded
2 cups shredded Mozzarella cheese
4 green onions, sliced thin
8 ounces thinly sliced mushrooms
¼ cup FRESHLY & FINELY grated Parmesan cheese

RICOTTA CHEESE MIXTURE
¾ cup Ricotta cheese
1 large egg
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper

  • Shred leftover Tuscan Chicken with two forks.
  • Mix the shredded chicken back into the leftover Tuscan Sauce.
  • In a mixing bowl, beat one large egg, then add in Ricotta cheese.
  • Season with Italian seasoning, salt and pepper, to taste.
  • Spray 7-inch springform pan with non-stick cooking spray.
  • 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 ⅓ of the Ricotta cheese mixture onto the chicken layer.
  • Layer ⅓ of the sliced onions and mushrooms on top of the ricotta cheese layer and top with ⅓ of the shredded mozzarella cheese on top. Repeat this layering cycle twice.
  • Add ¼ cup freshly grated Parmesan cheese on the very top.
  • Wrap the springform pan tightly with aluminum foil.
  • Pour 1 cup cold water, then place a trivet in Instant Pot.
  • Create a foil sling and place the springform pan 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 NOTE:
If you want to brown the Parmesan cheese on top:

  • To brown the Parmesan cheese on top, preheat the oven to 425° while the Instant Pot is natural releasing.
  • Place the cooked Tuscan Chicken Lasagna in a 425° oven for 6-7 minutesuntil the cheese is browned on top.
  • 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.
  • Slice and serve immediately!

TUSCAN CHICKEN – INSTA POT

TUSCAN CHICKEN adapted from AMY & JACK
Make this Italian inspired Creamy Instant Pot Tuscan Chicken or you will regret it!  Make sure you make enough to have leftovers to make their Tuscan Chicken Lasagna too!

The tender chicken immersed in a simple, yet richly balanced creamy garlic sauce with caramelized mushrooms and sweet sun-dried tomatoes. It’s crazy satisfying and a super easy weeknight meal too!

4 – 6 skinless chicken breasts or skinless chicken thighs
2 tablespoons unsalted butter or avocado oil
FRESH ground sea salt and black pepper
2 teaspoons Italian seasonings
8 ounces Beech mushrooms, sliced
1 tablespoon Bragg’s Liquid Aminos
¾ cup unsalted chicken stock
4-6 garlic cloves, minced
1 small shallot halved and sliced
4 ounces sun-dried tomatoes
1 cup torn spinach
½ cup heavy cream
¼ – ½ cup freshly grated Parmesan cheese

THICKENER
3 1/2 tablespoons cornstarch
¼ cup cold water

  •  Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken from sticking to the pot. Brown Chicken Thighs or Chicken Breasts:
  • Pat dry chicken and generously season with sea salt and black pepper.
  • Add in 2 tablespoons unsalted butter or avocado oil.
  • Add chicken to brown. Brown for 3 1/2 minutes. Flip and brown the other side for 2 minutes. Set the chicken aside.
  • Add minced garlic, then saute for 30 seconds until fragrant.
  • Add mushrooms, season with salt and black pepper, sauteing for a minute.
  • Add 2 teaspoons Italian seasonings and saute another minute.
  • Whisk together the Bragg’s liquid aminos and chicken stock to deglaze Instant Pot.  Be sure and scrape up all the bits from the bottom.
  • Add the browned chicken and any meat juice that accumulated. Pressure cook chicken at Thighs for 5 minutes at high pressure + Natural Release of 10 minutes or Breasts for 4 minutes at high pressure + Natural Release 10 minutes.  

After 10 minutes, release remaining pressure.  Set aside chicken.
  • Bring the liquid mixture back to a boil using the Saute button.
  • Add in torn spinach leaves and sun-dried tomatoes, then cook for 30 seconds. Give them a quick stir.
  • Mix in 1/2 cup heavy cream and 1/4 – 1/2 cup freshly grated Parmesan cheese.
    Thicken Tuscan Chicken Sauce & Seasoning:
  • Whisk together 3 1/2 tablespoons cornstarch and ¼ cup cold water together in a small mixing bowl.
  • Add the cornstarch mixture one third at a time to thicken sauce until desired thickness.
  • Taste and adjust seasoning if necessary.
    Add chicken back in and give it a quick mix before serving. Delicious over creamy mashed potatoes, prepared pasta or risotto.
  • Garnish with Parmesan and parsley.

PAN SEARED CHICKEN IN LEMON WINE SAUCE OR ala PRESSURE COOKER OR SLOW COOKER

I found this recipe in a Taste Of Home magazine and it was written for the new and improved pressure cookers of today, but I find it works great in an older “regular” pressure cooker too. It can also be made in a slow cooker or insta pot quite easily.  I especially like it pan seared using boneless, skinless chicken thighs.  The best part is that it is incredibly FULL of flavor!

PAN SEARED CHICKEN IN LEMON WINE SAUCE OR ala PRESSURE COOKER OR SLOW COOKER

6 bone-in chicken thighs
1 cup FRESHLY sliced mushrooms (I like Beech mushrooms)
4 tablespoons, butter, divided
FRESH ground sea salt and black pepper
1/4 teaspoon Italian seasoning blend
1/4 teaspoon sweet paprika
1/3 cup flour
1/2 cup chicken broth
1/2 cup white wine
Juice of 1 lemon
1 shallot, sliced thin
1 small bunch green onions, sliced
1 tablespoon FRESH chopped thyme

PAN SEARED

  • Heat butter in skillet and cook 3-4 minutes until tender.
  • Remove mushrooms from pan.
  • Add remaining butter.
  • In a shallow bowl whisk together the flour, paprika, Italian seasoning, salt and pepper.
  • Generously season chicken thighs.
  • Dredge chicken thighs, shaking off any excess.
  • Brown chicken thighs on both sides.
  • Transfer chicken to platter and keep warm.
  • Add shallots and cook a few minutes until soft.
  • Add wine, lemon juice and broth to skillet, cook 2-3 minutes scraping up any browned bits from the bottom.
  • Return the chicken and mushrooms to skillet.
  • Add onions.
  • Turn chicken to coat and cook 5 minutes until sauce slightly thickens.

PRESSURE COOKER

  • Heat butter in bottom of slow cooker over a low flame.
  • Add mushrooms and cook 3-4 minutes until tender.
  • Remove mushrooms from pan.
  • Add remaining butter.

 

  • In a shallow bowl whisk together the flour, paprika, Italian seasoning, salt and pepper.
  • Generously season chicken thighs.
  • Dredge chicken thighs, shaking off any excess.
  • Brown chicken thighs on both sides.

 

  • Add wine and broth to pressure cooker, cook 2-3 minutes scraping up any browned bits from the bottom.
  • Return the chicken and mushrooms to the pressure cooker.
  • Add onions.
  • Lock lid and cook over medium high for 10 minutes.
  • Allow pressure to dissipate naturally, about 10 minutes.

NOTES: To make as a SLOW COOKER recipe, cover and cook on low 3 hours until chicken is tender.