Instant Pot Chicken Spinach Artichoke Lasagna
Last night was magical, we had Instant Pot Chicken Spinach Artichoke Lasagna. I was inspired to make this after my best friend found a recipe for a spinach artichoke lasagna, and wanted to do it for Sunday dinner. The recipe was amazing, but I wanted to make it my own. And boy did I!
I made a sauce, loosely using my recipe for Instant Pot Alfredo Sauce in my Chicken Spinach Artichoke Lasagna. The original recipe was good but I felt like it needed a few things like some parsley, more garlic, maybe some basil. It just needed a flavor pop. And it turned out amazing!
I was kind of leery of how the spinach would mesh with the parsley and basil, but it worked out so amazingly, the flavors together were phenomenal.
Instant Pot Chicken Spinach Artichoke Lasagna
We made this recipe in both the Instant Pot and in the oven, both tasted great of course. I could have eaten the mixture alone, it was so good! I was thinking that I will maybe adapt a recipe for a spinach artichoke dip, which I am sure would be amazing with some ciabatta garlic bread. I'm making my mouth water just thinking about it lol.
I will definitely be making this again, maybe as a freezer meal. Make sure you join Food Blogs and Recipes and Instant Pot Recipes and Talk on Facebook for more great recipes.
Instant Pot Chicken Spinach Artichoke Lasagna
This recipe is an amazing mix of flavors. Nothing like you have ever tasted before. This Instant Pot Chicken Spinach Artichoke Lasagna will be a big hit at dinner time, or even for gatherings.
Ingredients
- 1 ¼ stick butter
- 8 oz cream cheese
- 2 c heavy cream
- 6 oz grated parmesan cheese
- 4 leaves fresh basil , chopped
- ¼ c fresh Parsley, chopped
- 8 cloves garlic , minced
- 1.5 lbs chicken breast, cooked and shredded
- 1 box No Boil Lasagna Noodles
- 1 lb baby spinach
- 16 oz mozzarella cheese
- 1 c cottage cheese
- 15 oz artichoke, drained
Instructions
- Press saute button
- Add 1 full stick of butter and allow to melt
- Add 4 cloves garlic, parsley, and basil. Saute about 3 mins
- Add cream cheese and allow to melt, using a whisk stir constantly
- When cream cheese is melted add in parmesan, give a good stir, and slowly add in heavy cream.
- Remove and set aside
- In a separate pot or clean the one you previously did place the inner pot in, hit saute and add the remaining butter.
- When the butter has melted add garlic and saute for about 3 minutes then add all spinach.
- Cook spinach till done, stirring consistently.
- When done remove spinach and drain the water.
- Once water is drained, combine the sauce mixture, spinach, artichokes, and chicken in a bowl and stir well
- Assemble your lasagna, sauce, cheese, noodles, cottage cheese until you can't fit anymore, ending with cheese. I used the Pyrex dish, you can find a link to it in the recipe notes. Don't fill too high or the cheese will bubble over.
- Place 1 cup of water in the bottom of a clean inner pot and your trivet. I use one that has handles, the link is in the notes.
- Cook on manual high pressure for 20 minutes and let NR for 10 minutes.
- Remove from pot and place in the oven under the broiler for about 5 minutes until cheese has browned.
- Allow to cool a few minutes and serve with garlic bread.
Notes
Nutrition Information
Amount Per Serving Calories 857Saturated Fat 32gCholesterol 218mgSodium 976mgCarbohydrates 44gFiber 4gSugar 3gProtein 44g
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