Instant Pot Chicken Alfredo Lasagna with a creamy, three-cheese filling, rosemary, and ground chicken, is an amazing variation from a traditional lasagna.
The idea for this delicious Instant Pot lasagna comes from our dear friend Genene, who paired a rosemary alfredo-style sauce with layered lasagna noodles!
This is a fantastic weeknight dinner recipe to feed a hungry crowd, and I think your family will love it as much as mine!
Making Instant Pot Chicken Alfredo Lasagna
This lasagna is made entirely in your pressure cooker.
- First, make the rosemary-chicken alfredo sauce with ground chicken, garlic, chicken broth, and cream.
- When that’s finished, assemble the chicken lasagna by layering the meat sauce with a ricotta cheese mixture, no-boil noodles, and shredded mozzarella cheese.
- Then return to the dish to the pressure cooking pot on a trivet and pressure cook until the noodles are tender.
💡 Tip: I like to cook a double or triple batch of sauce and then freeze the extra sauce to have ready for future meals.
Boil or No-Boil Noodles?
⚠️ You MUST use no-boil noodles for instant pot lasagna. Otherwise, your pasta will not cook under pressure.
If you don’t have no-boil noodles, you can cook the noodles separately while you make the meat sauce. Then cut them to fit in the pan when you build the lasagna.
Can I Use Jarred Alfredo Sauce?
You can substitute jarred alfredo if you’d like. If using jarred sauce, there’s no need to pressure cook the sauce.
- Brown the ground chicken in the pressure cooking pot.
- Add the rosemary and your jarred sauce and let it warm through, stirring constantly.
- Assemble the lasagna as written, starting from step #4 in the recipe instructions.
What Kind of Pan to Use to Make Instant Pot Lasagna?
You can use a cake pan or a springform pan to assemble the pasta dish. A springform pan will make your lasagna easier to cut.
However, sometimes the sauce can leak out of the sides when you press down with your knife. So we usually use a 7×3-inch cake pan without a removable bottom.
Can I Double the Recipe?
There’s not enough height in the pressure cooker to stack a cake pan or a springform pan.
However, if you have a double-decker or stackable pot, you’re all set to make a big batch of pressure cooker lasagna. Simply double all of the ingredients, with no changes to the recipe.
More Instant Pot Pasta Recipes to Try
If your family loves a creamy weeknight pasta recipe, you have to try these other Instant Pot favorites:
- Mac and Cheese whips up a velvety cheese sauce with a pinch of spice to take it to the next level.
- Instant Pot Spaghetti and Meatballs is a classic dinner made foolproof with big, hearty meatballs over tender spaghetti.
- Instant Pot Sloppy Lasagna is perfect for the nights when you don’t feel like assembling the pasta dish.
- Vegetarian Bolognese in the Instant Pot from Paint the Kitchen Red is a satisfying, vegetable-packed one-pot pasta dinner.
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- 1 tablespoon vegetable oil
- 8 ounces ground chicken
- 2 cloves garlic, pressed or minced*
- 1 cup chicken broth*
- 1 cup heavy cream*
- 1/2 teaspoon salt*
- 1/4 teaspoon black pepper*
- 1 tablespoon chopped fresh rosemary leaves, plus more for topping
- 2 tablespoons cornstarch*
- 3/4 cup freshly-grated parmesan cheese*
- 1 tablespoon dried parsley, optional for color
- 1 cup part-skim ricotta cheese
- 1 cup mozzarella cheese, divided
- 1 egg
- 6 no-boil lasagna noodles
- Select Sauté to preheat the pressure cooking pot. When hot, add the oil and ground chicken. Cook for 5 minutes, stirring to break up the meat until browned. Add garlic and cook for 1 minute more.
- Add chicken broth and scrape the bottom of the pot to remove any browned bits. Add salt, pepper, and 1 tablespoon rosemary.
- In a small bowl, stir together cornstarch and heavy cream, and add to the ingredients in the cooking pot. Cook, stirring constantly, until the mixture is thickened, about 2 minutes. Turn off the pressure cooker. Add the parmesan cheese and stir until smooth. Add the parsley, if using. Transfer to a bowl. Wipe out the pressure cooking pot.
- In a medium bowl, blend ricotta, ½ cup mozzarella, and the egg.
- Grease a 7x3-inch round cake pan or 1 1/2 quart baking dish with nonstick cooking spray. Spread a thin layer of the rosemary chicken sauce on the bottom of the prepared pan. Break the noodles into pieces to form a single layer on top of the sauce. Spread another thin layer of sauce on the noodles. Spread half the cheese mixture on top of the sauce. Add a second layer of noodles, another thin layer of meat sauce, and the remaining cheese mixture. Top with a third layer of noodles and the remaining meat sauce, and finish with the remaining 1/2 cup mozzarella and additional rosemary or dried parsley. Cover the pan with aluminum foil.
- Add 1 cup water to the pressure cooking pot and place a trivet in the bottom. Place the pan of lasagna on the trivet. Lock the lid in place. Select High Pressure and 20 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Optional: You can use an air fryer lid or an oven on broil to brown the top. If using an air fryer lid, remove the lasagna pan from the cooking pot. Discard the water in the bottom of the cooking pot and wipe out the pot. Replace the trivet and place the lasagna pan on top. Air fry for 4 to 5 minutes at 400°F.
- Remove the lasagna pan from the cooking pot and let rest for 5 minutes before serving.
*If using jarred alfredo sauce, simply brown the chicken, add the rosemary and jarred sauce, and let warm through, stirring constantly.
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Amount Per Serving: Calories: 509Total Fat: 33gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 155mgSodium: 767mgCarbohydrates: 26gFiber: 1gSugar: 2gProtein: 27g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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