Lasagna In The Pressure Cooker Food

LASAGNA IN THE PRESSURE COOKER

Steps:

• In the opened pressure cooker, add the oil and heat at medium until it just begins to smoke. Add the onions, ground beef, salt, and pepper and continue cooking until the onions become transluscent and the beef has browned.
• Add the pasta sauce and water to the beef and onions. Stir and remove from heat into a large bowl.
• In another bowl, mix the ricotta, eggs, parmesan, garlic, seasoning, and some more salt and pepper as desired.
• Fill the bottom of the cooled pressure cooker with 1/4 inch of water. Layer with a fifth of the beef and sauce into the bottom then top with noodles. Cover the noodles with a third of the cheese. Cover the cheese with another layer of sauce, then noodles. Repeat until all layers have been used. The final layer should be noodles topped with sauce.
• Lock the lid and bring to high pressure. Reduce heat to level to maintain high pressure and cook for 7 minutes. After 7 minutes, quick release pressure and sprinkle with remaining cheese. Cover and allow to rest for 10 minutes.
• Serve from the pressure cooker pot with some crusty bread.

INSTANT POT® LASAGNA

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.

PRESSURE COOKER LASAGNA RECIPE - (4/5)

Steps:

• In the opened pressure cooker, add the oil and heat at medium until it just begins to smoke. Add the onions, ground beef, salt, and pepper and continue cooking until the onions become translucent and the beef has browned. Add the pasta sauce and water to the beef and onions. Stir and remove from heat into a large bowl. In another bowl, mix ricotta, eggs, parmesan, garlic, seasoning, and some more salt and pepper (to taste). Fill the bottom of the cooled pressure cooker with 1/4 inch of water. Ladle a fifth of the beef and sauce into the bottom then top with noodles. Cover the noodles with a third of the cheese. Cover the cheese with another layer of sauce, then noodles. Repeat until all layers have been used. The final layer should be noodles topped with sauce. Lock the lid and bring to high pressure. Reduce heat to level to maintain high pressure and cook for 7 minutes. After 7 minutes, quick release pressure and sprinkle with remaining cheese. Cover and allow to rest for 10 minutes. Serve warm.

PRESSURE COOKER CHICKEN LASAGNE

Steps:

• Heat oven to 180°C (355°F).
• First make the sauce by melting the butter over a low heat, add the flour and nutmeg and then all all but a few Tablespoons of the chicken stock. Stir until thickened, set aside to cool slightly.
• Drizzle the chicken stock that you reserved into the bottom of a 23 x 23 cm ( 9 x 9 inch) high sided oven dish.
• Layer some of the the dry, no boil lasagne noodles on top if this. I use layers 2-3 sheets thick.
• Layer in the following order repeatedly until you have used all ingredients, (the last layer should be grated cheese).
• Shredded cooked chicken, then some of the mushed vegetables, spinach,tomato (if using) more noodles, then sauce, cheese.
• Bake for 40 minutes until top is golden brown and lasagna noodles are cooked.