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Instant Pot White Chicken Lasagna

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes (plus 10 minute NPR)
  • Total Time: 39 minutes
  • Yield: 6 servings 1x


A cheater, dump and go lasagna recipe with Alfredo sauce, lasagna noodles, chunks of chicken, spinach and Parmesan cheese. This recipe is made quickly in your electric pressure cooker.


  • 16 ounces uncooked chicken breast, cut into bite size pieces (or you can use 2 cups of shredded cooked chicken)
  • 8 ounces uncooked lasagna noodles (about 9 noodles), broken up into 2 inch pieces
  • 1 2/3 cups chicken broth
  • 1/4 tsp salt
  • 1/2 tsp dried basil
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 (15 oz) jar Bertolli Creamy Basil Alfredo (or another jarred Alfredo sauce of your choice)
  • 1/2 cup shredded or grated Parmesan cheese
  • 3 cups baby spinach


  1. Add ingredients: Add chicken, noodles, broth, salt, basil, pepper, garlic powder and onion powder to the Instant Pot. Give a quick stir. Try to cover the pasta as much as possible with the broth. Pour the Alfredo sauce evenly over the noodles. 
  2. Pressure cook: Cover your Instant Pot and make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes (for al dente pasta) or 5 minutes (for softer pasta). When the time is up let the pot sit there for 10 minutes (L0:10) and then move the valve to venting. Remove the lid.
  3. Add in cheese/spinach: Stir the pasta. Add in the Parmesan and the spinach. Stir until the spinach is wilted.
  4. Serve: Scoop the pasta onto plates and serve.


I used my 6 quart Instant Pot Duo 60 7 in 1*. You can makes this in your 3 quart Instant Pot too. Halve all the ingredients and pressure cook for 5 minutes. If you have an 8 quart pot increase the chicken broth to 2 cups and pressure cook for just 4 minutes.

  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: Italian