Lasagna is one of those dishes that everyone loves, but it’s often seen as too complicated or time-consuming to make. 

Who has time to spend hours in the kitchen making a dish that’s going to take up a whole plate? Not us! That’s why we love our instant pot lasagna recipe.

Our easy and delicious lasagna recipe can be made in just 30 minutes using an instant pot. Plus, there are so many variations you can try, you’ll never get bored of it.

Instant Pot Lasagna Ingredients

• 8 no boil lasagna noodles
• 1/2 pound ground beef or ground sausage
• 2 teaspoons Italian seasoning
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 16 ounces cottage cheese
• 1/2 cup grated Parmesan cheese
• 3 cups spaghetti sauce or Marinara sauce
• 3 cups shredded mozzarella, divided

Can I use a different type of cheese?

Of course! This lasagna recipe is very versatile and you can use any type of cheese you like. We recommend trying a mix of mozzarella and cheddar, but you can experiment with other types of cheese as well.

What is the best meat to use in this recipe?

This lasagna recipe can be made with either ground beef, ground turkey, or sausage. We recommend using a leaner meat like turkey to reduce the fat content, but you can use beef if you prefer.

We often like to do a combination of ground beef and ground sausage for some added flavor.

Can I use regular lasagna noodles?

We do recommend using the no-boil lasagna noodles, just because they make this dish SO easy. However, if you prefer to use regular lasagna noodles, just make sure you cook them beforehand.

Can I use ricotta?

Yes! Ricotta can be a great alternative to cottage cheese in this recipe. Just make sure to use a full cup of ricotta instead of the cottage cheese.

Can I leave out the cottage cheese?

Absolutely! We actually tend to prefer this – it’s great either way!

How to Make Instant Pot Lasagna

1. Set the Instant Pot to Saute and let heat until hot. Add in ground beef or ground sausage. Add salt to meat and brown meat. Add in kosher salt, 1 teaspoon Italian Seasoning and minced garlic.
2. Saute for 3-5 minutes or until meat is no longer pink. Once meat is browned, remove from pressure cooker using a slotted spoon.
3. Turn Instant Pot off and pour 1 1/2 cups of water into the Instant Pot Inner Pan. Scrape any browned bits of meat with a spoon or spatula.
4. Add in trivet to the Instant Pot right over the water.
5. Layer the Lasagna In a 7 inch by 3 inch Spring Form Pan or 7 by 3 inch oven safe43 cake pan.  
6. To being layering, add thin layer of marinara or spaghetti sauce to the bottom of the pan. Break up oven ready lasagna noodles to fit to cover the bottom of the baking pan.
7. Top with half the cottage cheese. Add a few dashes of garlic powder and Istalian seasoning to the cottage cheese layer for added flavor.
8. Next, sprinkle with half the meat mixture. .Cover the meat mixture with marinara or spaghetti sauce and then sprinkle with a light layer Parmesan cheese, followed by a light layer of mozzarella cheese.
9. Add another layer of lasagna noodles.
10. Top with remaining cottage cheese mixture.
11. Sprinkle with remaining meat mixture.
12. Top with another layer of marinara or spaghetti sauce and sprinkle with a light layer of mozzarella and Parmesan cheese.
13. Add the final layer of lasagna noodles, breaking to fit again.
14. Top with a generous layer of marinara or spaghetti sauce.
15. Generously sprinkle shredded Mozzarella Cheese and Parmesan cheese on top.
16. Cook Lasagna by placing the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot.
17. Place lasagna on trivet inside the Instant Pot. Place lid on lasagna and turn vent knob to “seal.”
18. Set to high pressure for 22 minutes.
19. Let pressure release for 10 minutes and then do a quick release for any remaining pressure.
20. Serve after letting lasagna set for 10-15 minutes.

Can I make this lasagna recipe in the oven?

Yes! If you don’t have an instant pot, you can easily make this lasagna recipe in the oven. Just follow the same instructions but bake it in a 9×13 inch baking dish at 350 degrees for 30 minutes.

Can I make this lasagna recipe vegetarian?

Yes! Just leave out the meat and use vegetable broth instead of chicken broth to make it vegetarian. You can also use a variety of different vegetables to make it more flavorful.

Can I make this lasagna recipe ahead of time?

Yes! This lasagna recipe can be made ahead of time and stored in the fridge for up to 3 days before cooking.

I would recommend letting the ingredients cool before putting the lasagna together. If you put the cheese on top of hot meat and noodles, it will melt.

How can I make this recipe healthier?

There are lots of ways to make this lasagna recipe healthier. You can use leaner meat like turkey, use less cheese, or use whole wheat pasta. You can also reduce the amount of sauce used in the recipe.

Can I freeze this lasagna recipe?

Yes! This lasagna recipe can be frozen for up to 2 months.

How long will the leftovers last?

They should last in an air-tight container for 3-4 days in the refrigerator.

Where can I find a springform pan?

A springform pan can be found at most kitchen stores or online.

Tips for Success

Always Brown The Meat First

When browning the meat, the Instant Pot should be set to the to Saute setting.

1. Let it heat up until hot.
2. Then, crumble in ground beef or ground sausage. (Or a mixture of both!)
3. Add in seasonings and diced onion.
4. Once the meat is cooked, remove meat mixture from Instant Pot using a slotted spoon.

You Need to Get the Water/Food Ratio Right!

• Add 1 1/2 cups of water to the Instant Pot Inner Pan.
• Scrape up any browned bits of meat gently.
• Turn Instant Pot off. (yes, really!)
• Add a trivet to the Instant Pot right over the water. This keeps the noodles from getting too mushy!

When Layering, Keep Ingredients Uniform

If you added 1 cup of cottage cheese to the first layer, make sure you add one cup to the second.

Keeping layers uniform gives a better cooking and eating experience!

Use An Aluminimum Foil Sling

Having an aluminum foil sling helps you remove the lasagna without dropping it and creating a big, nasty mess!

Don’t Forget to Broil Your Lasagna After!
If you love that toasted look and flavor many restaurant lasagnas have, simply broil your finished lasagna for a few minutes.

Place lasagna on a cookie sheet and place it under the broiler for three minutes.

That’s it! Super simple!

Instant Pot Cheesy Lasagna

Yield: 6 people

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

A classic favorite, cheesy lasagna, is now ready in just a few minutes! With the help of the Instant Pot, lasagna fans can enjoy their favorite homemade, comfort food several times per week! Enjoy!

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Ingredients

• 8 no boil lasagna noodles
• 1/2 pound ground beef or ground sausage
• 2 teaspoons Italian seasoning
• 1 teaspoon 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 16 ounces cottage cheese
• 1/2 cup grated Parmesan cheese
• 3 cups spaghetti sauce or Marinara sauce
• 3 cups shredded mozzarella, divided

Instructions

1. Set the Instant Pot to Saute and let heat until hot. Add in ground beef or ground sausage. Add salt to meat and brown meat. Add in kosher salt, 1 teaspoon Italian Seasoning and minced garlic.
2. Saute for 3-5 minutes or until meat is no longer pink. Once meat is browned, remove from pressure cooker using a slotted spoon.
3. Turn Instant Pot off and pour 1 1/2 cups of water into the Instant Pot Inner Pan. Scrape any browned bits of meat with a spoon or spatula.
4. Add in trivet to the Instant Pot right over the water.
5. Layer the Lasagna In a 7 inch by 3 inch Spring Form Pan or 7 by 3 inch oven safe43 cake pan.  
6. To being layering, add thin layer of marinara or spaghetti sauce to the bottom of the pan. Break up oven ready lasagna noodles to fit to cover the bottom of the baking pan.
7. Top with half the cottage cheese. Add a few dashes of garlic powder and Istalian seasoning to the cottage cheese layer for added flavor.
8. Next, sprinkle with half the meat mixture. .Cover the meat mixture with marinara or spaghetti sauce and then sprinkle with a light layer Parmesan cheese, followed by a light layer of mozzarella cheese.
9. Add another layer of lasagna noodles.
10. Top with remaining cottage cheese mixture.
11. Sprinkle with remaining meat mixture.
12. Top with another layer of marinara or spaghetti sauce and sprinkle with a light layer of mozzarella and Parmesan cheese.
13. Add the final layer of lasagna noodles, breaking to fit again.
14. Top with a generous layer of marinara or spaghetti sauce.
15. Generously sprinkle shredded Mozzarella Cheese and Parmesan cheese on top.
16. Cook Lasagna by placing the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot.
17. Place lasagna on trivet inside the Instant Pot. Place lid on lasagna and turn vent knob to “seal.”
18. Set to high pressure for 22 minutes.
19. Let pressure release for 10 minutes and then do a quick release for any remaining pressure.
20. Serve after letting lasagna set for 10-15 minutes.

Nutrition Information:

Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 375Unsaturated Fat: 0g

More Recipes You Might Enjoy:

• Easy Instant Pot Chicken Alfredo Recipe
• Instant Pot Macaroni and Cheese with Bacon
• Easy Homemade Instant Pot Hamburger Helper
• Easy Instant Pot Chicken, Potatoes, and Carrots

Our easy and delicious lasagna recipe can be made in just 30 minutes using an instant pot. Plus, there are so many variations you can try, you’ll never get bored of it. So what are you waiting for? Get cooking!

The post Instant Pot Lasagna Recipe – Cheesy and Easy first appeared on What's in the Pot.

The post Instant Pot Lasagna Recipe – Cheesy and Easy appeared first on What's in the Pot.

We love chicken alfredo – although you can just pick up a jar from the store, nothing quite beats homemade. The next time you have a craving for chicken alfredo, this new recipe is one you are going to want to try.

This is the best Instant Pot Chicken Alfredo pasta because it is so simple and easy to make – it’s always a family favorite. The chicken cooks quickly in the Instant Pot and the sauce is made with just a few simple ingredients that you likely have on hand. This dish can be on your table in less than an hour, and it’s one of our favorite Instant Pot recipes. It is even delicious when served the next day!

. Ingredients:

• 1 pound boneless, skinless chicken breasts, chopped into one inch pieces
• 2 tablespoons unsalted butter or olive oil
• 3 cloves garlic, minced
• 2 1/4 cups chicken stock or chicken broth
• 1 cup whipping cream
• 8 ounces fettuccine noodles
• 4 ounces freshly grated Parmesan
• 1 tablespoon Italian seasoning
• salt and pepper to taste

Can I use chicken tenderloins instead?

Yes, you can use frozen chicken tenders instead of chicken breasts. The cooking time will be the same as you are cutting them up into small pieces either way.

What is the best way to cook the chicken?

The best way to cook chicken for this recipe is to chop it into one-inch pieces. This allows the chicken to cook evenly and quickly in the Instant Pot.

Can I use a different type of pasta?

Yes, you can use any type of pasta that you like for this recipe. However, the cooking time may need to be adjusted depending on the type of pasta that you use. Penne Pasta, rotini, and angel hair pasta are our favorites.

What if I don’t have chicken stock?

If you don’t have chicken stock, you can use bone broth instead. This will give the dish a richer flavor.

How can I cut back on the fat in this recipe?

If you are looking to cut back on the fat in this recipe, you can use skim milk instead of whipping cream. This will still give the sauce a creamy texture without all of the fat.

Can I use garlic powder instead of fresh garlic?

If it’s not available, don’t sweat it and substitute garlic powder instead.

If you use garlic salt, do not add additional salt during the “salt and pepper” to taste step.

Be aware that garlic salt can make this dish too salty!

Can I use Canned chicken or rotisserie chicken in this recipe?

Yes, you can! You may still want to saute it a little bit before cooking.

How to Make Instant Pot Alfredo

1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper
2. Set a 6-qt Instant Pot® to the high saute setting.
3. Melt butter. Once melted, add chicken, and saute chicken, stirring often, until golden brown.
4. Stir in garlic until fragrant, about 1 minute. Remove chicken and set aside.
5. Stir in half of the chicken stock scraping any browned bits from the bottom of the pan.
6. Stir in remaining chicken stock, heavy cream, and pasta.
7. Place chicken pieces on top of the pasta mixture.
8. Select manual setting and adjust to high pressure. Set timer for 6 minutes and double check the lid is in the sealing position. When finished cooking, do quick release pressure (a natural pressure release will result in a mushy pasta).
9. Stir pasta and let mixture stand for a minute or two.
10. Stirring mixture occasionally until half the liquid is reduced by half. This takes about 3 minutes.
11. Stir in Parmesan until melted. Season with salt and pepper, to taste.
12. Serve immediately and garnish with Italian seasoning or fresh parsley.

How can I make this recipe more creamy?

If you like your Chicken Alfredo extra creamy, feel free to add an additional tablespoon of butter, a few more splashes of whipping cream and a few more sprinkles of Parmesan cheese. You could also mix in some softened cream cheese.

How can I reheat chicken alfedo?

If you face the unlikely situation of leftovers (rarely happens in our house!), then re-heat the chicken Alfredo leftovers on the stove.

• Use a medium-sized sauce pan and add additional butter, Parmesan cheese, whipping cream, and salt and pepper. Heat the chicken alfredo until hot and bubbly.
• Remove from heat and stir before serving.

Dishes often dry out when reheated, so enjoy your leftovers by adding the above ingredients!

What should I serve this with?

This Instant Pot Chicken Alfredo can be served with a variety of sides. Some options include a salad, breadsticks, a loaf of crusty bread, garlic bread, or roasted vegetables.

How long do the leftovers last for?

This dish will last in the fridge for up to four days in an airtight container. Reheat it in the microwave or on the stove until it is warmed through.

You may need to add a little bit of water to the dish if it seems too dry.

Can Chicken Alfredo be frozen?

Yes, this dish can be frozen for up to three months. Let it thaw in the fridge overnight before reheating. Adding a little bit of water to the dish may be necessary when reheating.

How can I keep this recipe from drying out?

The best way to keep this dish from drying out is to not overcook the chicken. Cut the chicken into one-inch pieces so that it will cook evenly and quickly. The sauce will also help to keep the dish moist.

How come the sauce broke?

If the sauce broke, it is likely because the cream was too hot when it was added to the Instant Pot. To prevent this from happening, let the cream sit for a minute or two after boiling before adding it to the pot. Stirring continually will also help to prevent the sauce from breaking.

Why is there so much liquid?

Instant Pot Chicken Alfredo

Yield: 6

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 13 minutes

Total Time: 28 minutes

An easy, super creamy, homemade chicken alfredo recipe that's made in the Instant Pot! This recipe is ready in minutes and is incredibly rich for true chicken Alfredo fans!

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Ingredients

• 1 pound boneless, skinless chicken breasts, chopped into one inch pieces
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 1/4 cups chicken stock, bone broth is fine too!
• 1 cup whipping cream
• 8 ounces fettuccini noodles
• 4 ounces freshly grated Parmesan
• 1 tablespoon Italian seasoning
• salt and pepper to taste

Instructions

1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper
2. Set a 6-qt Instant Pot® to the high saute setting.
3. Melt butter. Once melted, add chicken, and cook, stirring often, until golden brown.
4. Stir in garlic until fragrant, about 1 minute. Remove chicken and set aside.
5. Stir in half of the chicken stock scraping any browned bits from the bottom of the pot.
6. Stir in remaining chicken stock, heavy cream, and pasta.
7. Place chicken on top of noodle mixture.
8. Select manual setting and adjust pressure to high. Set timer for 6 minutes. When finished cooking, do quick-release pressure.
9. Stir in pasta and let mixture stand.
10. Stirring mixture occasionally until half the liquid is reduced by half. This takes about 3 minutes.
11. Stir in Parmesan until melted. Season with salt and pepper, to taste.
12. Serve immediately and garnish with Italian seasoning or freshly minced parsley.

Nutrition Information:

Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 506Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 139mgSodium: 670mgCarbohydrates: 26gFiber: 1gSugar: 3gProtein: 37g

More Recipes You May Enjoy:

• Easy Instant Pot Chicken, Potatoes, and Carrots
• Chicken Tikka Masala
• Instant Pot Honey Garlic Chicken
• Instant Pot Chicken and Dumplings – Cracker Barrel Copycat Recipe

This is a delicious recipe that the whole family will enjoy. Instant Pot fettuccine alfredo is a great way to enjoy a classic dish with a modern twist. The Instant Pot takes all of the guesswork out of cooking, making it simple and easy to create a delicious meal for your family. With just a few ingredients, you can have a great recipe for a busy weeknight meal.

The post Easy Instant Pot Chicken Alfredo Recipe first appeared on What's in the Pot.

The post Easy Instant Pot Chicken Alfredo Recipe appeared first on What's in the Pot.

The Instant Pot makes cooking this dish a breeze – perfect if you’re short on time and need something with a quicker cook time. So why not give it a try tonight? You won’t be disappointed! It is one of the best Instant Pot chicken recipes around!

It’s a busy weeknight and you have no idea what to cook for dinner. After a long day at work, cooking can feel like a nuisance. You don’t want to spend hours in the kitchen cooking after your hard day, but you still want to eat healthy and delicious food.

Our mouth-watering Instant Pot chicken potatoes and carrots recipe is guaranteed to finish your busy day on a high! This easy-to-follow recipe doesn’t take much time at all, which makes it perfect for those busy weeknights. It’s such a simple Instant pot chicken recipe that everyone should have in their recipe box that the entire family will love.

We love that this dish is a great recipe for busy nights but it is filled with fresh veggies, buttery potatoes, and it only takes a few extra minutes in the kitchen to make. We also love that it’s so versatile – you can easily swap out ingredients you don’t have for other ones. Don’t have large carrots? No problem – just use baby carrots instead. Wishing you could have a tasty Instant Pot chicken thighs meal? Great – chicken thighs work beautifully in this recipe as well!

This would also make for a fantastic Sunday supper. If you aren’t a fan of roast beef, this is a similar idea – just with chicken. It is also great for meal prepping for the week, as you can easily portion it into smaller containers to be eaten throughout the week. It also might feel similar to an Instant Pot chicken stew, just not with as much liquid.

Can I use a different kind of potatoes?

 Yes, you can use any kind of potatoes for this Instant Pot chicken potatoes and carrots dish. Red potatoes work best because they hold their shape after cooking, but if you don’t have those at home, any other variety will work.

Yukon gold potatoes are another favorite of mine – they are such flavorful potatoes. Russet potatoes are probably my least favorite for this dish. I think sweet potatoes would mix up the flavor a little bit and make it even more of tasty comfort food. I wouldn’t recommend putting large potatoes into the pot, though. Make sure you pre-cut them.

How much liquid should I add?

We recommend using the 1.5 cups of chicken broth that is recommended in the recipe.

Can I use chicken thighs instead of chicken breasts?

This recipe also works perfectly with chicken thighs. Just increase the cooking time to 5 minutes instead of 5 minutes on high pressure and one minute on the quick release.

My potatoes are not soft! What did I do wrong?

This is probably because you didn’t cut the carrots into small pieces before cooking them with the potatoes. Cutting them into smaller pieces ensures that they will cook faster and be ready at the same time as your chicken thighs.

Can I add other vegetables to this meal?

Absolutely! Vegetables such as corn, green peas or even carrots can be added to this meal; just make sure you cut everything into small pieces before cooking.

Ingredients

• 4 boneless skinless chicken breasts, cut in roughly 2 1/2 inch pieces
• 2 pounds baby red potatoes
• 1 1/2 cups peeled and skinned carrots, cut into 1/2 inch pieces
• 3 tbsp olive oil, extra virgin if possible
• 1 teaspoon garlic, minced (or 1/4 teaspoon garlic powder
• ) 1 teaspoon dried Thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons dry Ranch seasoning 
• 2 teaspoons dry Ranch seasoning
• 1 1/2 cups chicken broth
• Parmesan cheese, grated
• Chopped onion, for garnish if desired
• salt and pepper, to taste

Instructions

1. In large bowl toss chicken, potatoes and carrots in the olive oil. Season with salt and pepper.
2. Stir together garlic, thyme, oregano, and 2 tablespoons of the Ranch seasoning. Sprinkle mixture on top of the chicken and potatoes. Gently toss to distribute the ingredients evenly.
3. Add chicken broth to the pressure cooker.
4. Place chicken in the broth, and top with the potatoes.
5. Place the lid on in the locked position and turn the vent to the sealed position. 
6. Set instant pot to “pressure cook” for 15 minutes. Once finished, do a slow release for five minutes and “quick release” by turning the vent to the venting position to release the remaining pressure. After the valve has dropped, remove the lid.
7. Drain the pressure cooker or transfer chicken, potatoes, and carrots to a serving dish.  
8. Sprinkle chicken, potatoes, and carrots with parmesan cheese and remaining ranch seasoning before serving.
9. Garnish with fresh, chopped green onions if desired

Instant Pot Chicken, Potatoes, & Carrots

Yield: 8 people

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This Instant Pot chicken, potatoes, and carrots recipe is perfect for a Sunday roast! It tastes just like Grandma's recipe, but cooks much more quickly! Enjoy all the homemade flavors you love in a chicken roast...in minutes!

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Ingredients

• 4 boneless skinless chicken breasts, cut in roughly 2 1/2 inch pieces
• 2 pounds baby red potatoes
• 1 1/2 cups peeled and skinned carrots, cut into 1/2 inch pieces
• 3 tbsp olive oil, extra virgin if possible
• 1 teaspoon garlic, minced
• 1 teaspoon dried Thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons dry Ranch seasoning 
• 2 teaspoons dry Ranch seasoning
• 1 1/2 cups chicken broth
• Parmesan cheese, grated
• chopped onions, for garnish if desired
• salt and pepper, to taste

Instructions

1. In large bowl toss chicken, potatoes and carrots in the olive oil. Season with salt and pepper.
2. Stir together garlic, thyme, oregano, and 2 tablespoons of the Ranch seasoning. Sprinkle mixture over the chicken and potatoes. Gently toss to distribute the ingredients evenly.
3. Add chicken broth to the pressure cooker.
4. Place chicken in the broth, and top with the potatoes.
5. Place the lid on in the locked position and turn the vent to the sealed position. 
6. Set instant pot to "pressure cook" for 15 minutes. Once finished, do a "quick release" by turning the vent to the venting position. After the valve has dropped, remove the lid.
7. Drain the pressure cooker or transfer chicken, potatoes, and carrots to a serving dish.  
8. Sprinkle chicken, potatoes, and carrots with parmesan cheese and remaining ranch seasoning before serving.
9. Garnish with fresh, chopped green onions if desired

Nutrition Information:

Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 200Unsaturated Fat: 0g

Can I change what herbs I use?

Sure! Use whatever herbs your family would prefer. We do think the combination we’ve provided is pretty delicious, though!

Can I make this recipe in my crockpot or slow cooker?

Yes, this dish also works great in the crockpot or slow cooker so if you don’t have an Instant Pot you can still enjoy it! Cook on low heat for 6-7 hours or high heat for 3-4 hours. Shred the chicken thighs before serving and stir in chopped parsley.

What sides should I serve with this?

Something that is so great about this recipe is that it is almost your entire meal – it has protein, grains, and vegetables. We think it’s perfect when served with a side of homemade yeast dinner rolls.

What are some variations?

What we love about this recipe is how adaptable it is. You can experiment with what fresh vegetables you put in it (green beans would be delicious!), add some lemon zest before serving, and even change up the herbs. Fresh dill, anyone?!

If you want to crisp up the chicken a little bit, you could place it under the broiler for a few minutes before serving.

If you add more broth, you could even make it into a delicious chicken soup!

Can I use pre-cooked chicken?

While I don’t recommend this, if you happen to have a rotisserie chicken, you could add that in after it’s cooked.

How do I store leftovers?

Leftovers can be stored in an airtight container for up to 4 days in the fridge. To reheat, just put in the microwave for 1-2 minutes or until fully heated through. You can also freeze these leftovers for up to 2 months in an airtight container for easy future meals!

Portion control I love using my Pyrex 3-cup Glass Rectangular containers with lids to store and reheat leftovers because they’re microwavable and dishwasher safe!

what can I do with the leftovers?

This meal can have some leftovers – one of our favorite things to do is make it into an Instant Pot Chicken stew! Yum!

Why do you use Ranch Dressing in This Instant Pot Chicken Recipe?

Great question!

The extra sprinkles of powdered ranch give an extra boost of flavor.

I’m sure Grandma would have put it in her chicken, potatoes, and carrot recipe too!

It takes a chicken recipe from…”Okay” to “Oh…YUM!!!”

How do I make a homemade powdered ranch mix?

Here is a great homemade version you can try out!

Can I use italian seasoning instead of the thyme and oregano?

Absolutely! We frequently do this.

Can I use another type of pressure cooker?

This should work well in any brand of an electric pressure cooker.

Can I use fresh herbs instead?

You absolutely can!

Can you freeze this recipe?

Yes. Simply freeze AFTER you’ve completed the recipe.

• Let mixture cool and place in a freezer-friendly air-tight container.
• You can freeze this recipe for up to 3 months.
• When ready to eat, simply thaw mixture and reheat on stove.

More Instant Pot Dinners Ideas:

• Chicken Tikka Masala
• Instant Pot Honey Garlic Chicken
• Easy Instant Pot Steak Fajitas Recipe
• Instant Pot Chicken Alfredo
• Extra Cheesy Instant Pot Lasagna
• Instant Pot Ham Potato and Cheddar Soup

This delicious meal is ready in under 30 minutes using your electric pressure cooker! What more could you ask for? This tasty dish will make dinner a breeze even on busy weeknights that uses many basic ingredients you might already have in your pantry!

Get creative and add your favorite ingredients to take this meal to another level. For an extra spiciness kick, try adding your favorite hot sauce. Pair this meal with a glass of white wine for the perfect end to a long day!

The post Easy Instant Pot Chicken, Potatoes, and Carrots first appeared on What's in the Pot.

The post Easy Instant Pot Chicken, Potatoes, and Carrots appeared first on What's in the Pot.