This Instant Pot Lasagna Recipe made with zucchini is so good you won’t even be able to tell that it’s low carb or gluten free ! Thanks to your Instant Pot, it’s easy to make as well.
Can You Make Lasagna In The Instant Pot?
I use my Instant Pot a lot. So much so, in fact, that I’ve found ways to convert my favorite recipes into Instant Pot recipes . I also like to turn some of my favorite recipes into Keto-friendly meals because that’s how my husband and I maintain our weight loss.
This Keto Zucchini Lasagna Recipe was an absolute hit in my house, and I can’t think of a better cooking method for it than my Instant Pot.
We didn’t miss the noodles in this recipe at all, and it was very filling. The flavors are fantastic, the texture was great, and it’s loaded with cheesy goodness like every good lasagna should be. Not to mention lasagna is all very easy and simple when you don’t have to cook and layer noodles.
I use a springform pan to make this dish like I do a lot of recipes in my Instant Pot, and it works really well for this Zucchini Lasagna. It not only holds everything together well, but makes it really easy to cut and serve to my guests as well.
You will also need a tall trivet or steamer rack for this.
Ingredients You’ll Need
- Low Sugar Marinara Sauce - You can also use my homemade marinara sauce for this.
- Zucchini - Cut this into long, thin slices.
For Meat Layer
- Onions- These can be chopped or diced depending on your personal preference.
- Minced Garlic
- Italian sausage- Use either mild or hot. I prefer the extra flavor kick hot Italian sausage gives to this Instant Pot Lasagna recipe.
For Cheese Layer
- Ricotta chees e- Adds the creamy cheese layer that you know and love in lasagna.
- Shredded mozzarella cheese - Makes it melty and utterly delicious.
- Shredded parmesan cheese
- Eggs - Helps bind the ricotta and Italian sausage so the filling isn’t runny and unruly.
- Garlic
- Italian Seasoning - Is perfectly spiced to add a traditional Italian flavor to this low carb dish.
- Ground Black Pepper
Why Use Zucchini?
Zucchini is a naturally low-carb food. In addition to that, when you use a mandolin slicer to slice the zucchini into long thin slices, it masks itself as noodles (maybe even enough to get your kids to eat some). It also absorbs the flavors around it easily and cooks quickly too. So, why not zucchini?
Even if your guests aren’t eating a low-carb diet, they’d still enjoy this Zucchini Lasagna Recipe. Vegetables in lasagna is no new thing, and you hardly miss the pasta in this dish with all the cheese and lovely sausage.
How To Make Instant Pot Lasagna with Zucchini
When many people think of preparing lasagna, they assume it will be a very time-consuming dish. That is simply not the case if you follow my easy steps and use your Instant Pot to decrease the amount of time it has to cook.
As long as you can slice zucchini, layer some meat, cheese, and marinara sauce, and follow some super simple instructions, you can have an Instant Pot Lasagna done in a flash!
- Using a mandolin, slice the zucchini into long, thin slices.
- Spray a springform pan with oil and arrange the zucchini in slightly overlapping layers.
- Spread a small amount of the marinara sauce on top of the zucchini.
- Mix the onions, garlic, and Italian sausage. Spread this mixture evenly on top of the zucchini layer.
- Add the rest of the marinara sauce and spread it evenly on top of the meat and cheese mixture.
- Mix together the ricotta and mozzarella and some of the Parmesan cheese.
- Evenly arrange the cheese mixture on top of the meat.
- Top with the remaining Parmesan cheese.
- Cover the pan with foil or a silicone lid to reduce condensation that may form on the top of your lasagna.
- Add two cups of water to the inner liner of the Instant Pot. Place a steamer rack in the pot and the covered lasagna bake on the steamer rack.
- Cook on high pressure for 20 minutes and allow a 10 minute natural release.
- Once it is finished cooking in the Instant Pot you can choose to crisp the top layer of cheese with an air fryer lid or place it in the broiler. This step is not necessary, it just adds additional texture and eye appeal to your Instant Pot Lasagna.
Tips and Tricks
Use a metal springform pan . If you use glass, you will have to adjust the timing on this.
Wrap the bottom of the springform pan in foil if yours leaks. I have linked to this springform pan, but honestly, I have had several of these, some of which have leaked and others haven’t. So if your pan leaks, add a sheet of foil at the bottom. You will then also need to increase cook time by 5 minutes or so since the foil will retard heat transfer.
You can either create a sling made from foil that will help you lift out the lasagna afterward or you can use silicone mitts.
I prefer silicone mitts as the regular cloth ones take on the steam from the pressure cooker as you open it, get damp, and then get hot very quickly. The silicone mitts are also easy to throw into the dishwasher for cleaning.
You can choose to broil the top of your lasagna afterward. If you have a Ninja Foodi this is very easy.
You can also do the same thing with a Mealthy Crisp Lid to brown the top of the lasagna.
Due to the moist environment in a Pressure Cooker, you will likely have some condensation on the top of your lasagna. You can either ignore this because after all–deliciousness–or you could cover it with foil to keep the moisture off. By now you know what I’m going to say–if you cover with foil, add a few minutes of cook time!
You could also just dab this moisture off with a paper towel before broiling.
Notice I do NOT ask you to precook the meat. Pressure cooking will cook that meat for you, and here once again, is #ruthlessefficiency at work.
Use a metal springform pan . If you use glass, you will have to adjust the timing on this.
How Long Does It Last?
Both zucchini and ricotta cheese have a high moisture content, so these leftovers do not last quite as long as a traditional lasagna made with pasta. For best results, try to enjoy your Instant Pot Lasagna within 3 days of preparing it.
This recipe only makes 4 servings and is incredibly tasty, so finishing it in a few days really isn’t that hard to do.
What Do You Serve With Instant Pot Lasagna?
This Zucchini lasagna offers everything you could want in a well-balanced meal all in one pan, but adding something on the side to make it more filling (as long as it fits within your daily macros) is never a bad idea.
Here are a few of my favorite things to serve with this Instant Pot Lasagna:
- Tabouli with Hemp Hearts
- AntiPasto Salad
- Baked Cauliflower with Cheese
Our Best Zucchini Recipes
- Zucchini Boats
- Zucchini Pancakes
- Keto Zucchini Lasagna
- Zucchini Soup
- Zucchini Roll Ups
Zucchini Lasagna Recipe
Ingredients
- ▢ 1 cup Low Sugar Marinara Sauce
- ▢ 1 Zucchini , sliced into long, thin slices
For Meat Layer (Mix all ingredients together in a bowl)
- ▢ 1 cup onions, chopped , diced
- ▢ 1 teaspoon Minced Garlic
- ▢ 1/2 pound bulk hot or mild italian sausage
For Cheese Layer (Mix all ingredients together in a bowl)
- ▢ 1/2 cup ricotta cheese
- ▢ 1/2 cup shredded mozzarella cheese
- ▢ 1/2 cup shredded parmesan cheese
- ▢ 1 Eggs
- ▢ 1/2 teaspoon Garlic , minced
- ▢ 1/2 teaspoon Italian Seasoning
- ▢ 1/2 teaspoon Ground Black Pepper
Instructions
Using a mandolin, slice the zucchini into long, thin slices.
Spray a 7-inch springform pan with oil and arrange the zucchini in overlapping layers in the bottom of the pan.
Place 1/4 cup of marinara sauce on top of the zucchini and spread evenly.
In a large bowl, mix the onions, garlic, and Italian sausage. Layer the meat on top of the zucchini and spread evenly.
Pour the rest of the marinara sauce and spread it evenly.
Rinse the bowl you used earlier, and mix together the ricotta and mozzarella and 1/4 of a cup of the Parmesan cheese.
Spread the cheese mixture on top of the meat.
Top with the remaining Parmesan cheese.
To recap, the layer are so: zucchini, sauce, meat, sauce, cheese mix, Parmesan cheese.
Cover the pan with foil or a silicone lid.
In the inner liner of the instant pot, place 2 cups of water in the instant pot. Place a steamer rack in the pot. Place the covered lasagna bake on the steamer rack.
Cook on high pressure for 20 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
At this point you can either broil it in a hot oven to brown the top, or serve as is by unclasping the sides of the springform pan.
Use a metal springform pan. If you use glass, you will have to adjust the timing on this.
Wrap the bottom of the springform pan in foil if yours leaks. I have linked to this springform pan, but honestly, I have had several of these, some of which have leaked and others haven’t. So if your pan leaks, add a sheet of foil at the bottom. You will then also need to increase cook time by 5 minutes or so since the foil will retard heat transfer.
You can either create a sling made from foil that will help you lift out the lasagna afterward or you can use silicone mitts.
I prefer silicone mitts as the regular cloth ones take on the steam from the pressure cooker as you open it, get damp, and then get hot very quickly. The silicone mitts are also easy to throw into the dishwasher for cleaning.
You can choose to broil the top of your lasagna afterward. If you have a Ninja Foodi this is very easy.
You can also do the same thing with a Mealthy Crisp Lid to brown the top of the lasagna.
Due to the moist environment in a Pressure Cooker, you will likely have some condensation on the top of your lasagna. You can either ignore this because after all–deliciousness–or you could cover it with foil to keep the moisture off. By now you know what I’m going to say–if you cover with foil, add a few minutes of cook time!
You could also just dab this moisture off with a paper towel before broiling.
Notice I do NOT ask you to precook the meat. Pressure cooking will cook that meat for you, and here once again, is #ruthlessefficiency at work.
Note that you can reduce carbs even more by using a low-sugar marinara sauce.
You can also cut onions down to 1/2 cup and get even more carb savings.
Get support & connect with our community on Facebook!
Nutrition
Want MoreOne Pot Instant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
This Instant Pot Lasagna Recipe made with zucchini is so good you won’t even be able to tell that it’s low carb or gluten free ! Thanks to your Instant Pot, it’s easy to make as well.
Can You Make Lasagna In The Instant Pot?
I use my Instant Pot a lot. So much so, in fact, that I’ve found ways to convert my favorite recipes into Instant Pot recipes . I also like to turn some of my favorite recipes into Keto-friendly meals because that’s how my husband and I maintain our weight loss.
This Keto Zucchini Lasagna Recipe was an absolute hit in my house, and I can’t think of a better cooking method for it than my Instant Pot.
We didn’t miss the noodles in this recipe at all, and it was very filling. The flavors are fantastic, the texture was great, and it’s loaded with cheesy goodness like every good lasagna should be. Not to mention lasagna is all very easy and simple when you don’t have to cook and layer noodles.
I use a springform pan to make this dish like I do a lot of recipes in my Instant Pot, and it works really well for this Zucchini Lasagna. It not only holds everything together well, but makes it really easy to cut and serve to my guests as well.
You will also need a tall trivet or steamer rack for this.
Ingredients You’ll Need
- Low Sugar Marinara Sauce - You can also use my homemade marinara sauce for this.
- Zucchini - Cut this into long, thin slices.
For Meat Layer
- Onions- These can be chopped or diced depending on your personal preference.
- Minced Garlic
- Italian sausage- Use either mild or hot. I prefer the extra flavor kick hot Italian sausage gives to this Instant Pot Lasagna recipe.
For Cheese Layer
- Ricotta chees e- Adds the creamy cheese layer that you know and love in lasagna.
- Shredded mozzarella cheese - Makes it melty and utterly delicious.
- Shredded parmesan cheese
- Eggs - Helps bind the ricotta and Italian sausage so the filling isn’t runny and unruly.
- Garlic
- Italian Seasoning - Is perfectly spiced to add a traditional Italian flavor to this low carb dish.
- Ground Black Pepper
Why Use Zucchini?
Zucchini is a naturally low-carb food. In addition to that, when you use a mandolin slicer to slice the zucchini into long thin slices, it masks itself as noodles (maybe even enough to get your kids to eat some). It also absorbs the flavors around it easily and cooks quickly too. So, why not zucchini?
Even if your guests aren’t eating a low-carb diet, they’d still enjoy this Zucchini Lasagna Recipe. Vegetables in lasagna is no new thing, and you hardly miss the pasta in this dish with all the cheese and lovely sausage.
How To Make Instant Pot Lasagna with Zucchini
When many people think of preparing lasagna, they assume it will be a very time-consuming dish. That is simply not the case if you follow my easy steps and use your Instant Pot to decrease the amount of time it has to cook.
As long as you can slice zucchini, layer some meat, cheese, and marinara sauce, and follow some super simple instructions, you can have an Instant Pot Lasagna done in a flash!
- Using a mandolin, slice the zucchini into long, thin slices.
- Spray a springform pan with oil and arrange the zucchini in slightly overlapping layers.
- Spread a small amount of the marinara sauce on top of the zucchini.
- Mix the onions, garlic, and Italian sausage. Spread this mixture evenly on top of the zucchini layer.
- Add the rest of the marinara sauce and spread it evenly on top of the meat and cheese mixture.
- Mix together the ricotta and mozzarella and some of the Parmesan cheese.
- Evenly arrange the cheese mixture on top of the meat.
- Top with the remaining Parmesan cheese.
- Cover the pan with foil or a silicone lid to reduce condensation that may form on the top of your lasagna.
- Add two cups of water to the inner liner of the Instant Pot. Place a steamer rack in the pot and the covered lasagna bake on the steamer rack.
- Cook on high pressure for 20 minutes and allow a 10 minute natural release.
- Once it is finished cooking in the Instant Pot you can choose to crisp the top layer of cheese with an air fryer lid or place it in the broiler. This step is not necessary, it just adds additional texture and eye appeal to your Instant Pot Lasagna.
Tips and Tricks
Use a metal springform pan . If you use glass, you will have to adjust the timing on this.
Wrap the bottom of the springform pan in foil if yours leaks. I have linked to this springform pan, but honestly, I have had several of these, some of which have leaked and others haven’t. So if your pan leaks, add a sheet of foil at the bottom. You will then also need to increase cook time by 5 minutes or so since the foil will retard heat transfer.
You can either create a sling made from foil that will help you lift out the lasagna afterward or you can use silicone mitts.
I prefer silicone mitts as the regular cloth ones take on the steam from the pressure cooker as you open it, get damp, and then get hot very quickly. The silicone mitts are also easy to throw into the dishwasher for cleaning.
You can choose to broil the top of your lasagna afterward. If you have a Ninja Foodi this is very easy.
You can also do the same thing with a Mealthy Crisp Lid to brown the top of the lasagna.
Due to the moist environment in a Pressure Cooker, you will likely have some condensation on the top of your lasagna. You can either ignore this because after all–deliciousness–or you could cover it with foil to keep the moisture off. By now you know what I’m going to say–if you cover with foil, add a few minutes of cook time!
You could also just dab this moisture off with a paper towel before broiling.
Notice I do NOT ask you to precook the meat. Pressure cooking will cook that meat for you, and here once again, is #ruthlessefficiency at work.
Use a metal springform pan . If you use glass, you will have to adjust the timing on this.
How Long Does It Last?
Both zucchini and ricotta cheese have a high moisture content, so these leftovers do not last quite as long as a traditional lasagna made with pasta. For best results, try to enjoy your Instant Pot Lasagna within 3 days of preparing it.
This recipe only makes 4 servings and is incredibly tasty, so finishing it in a few days really isn’t that hard to do.
What Do You Serve With Instant Pot Lasagna?
This Zucchini lasagna offers everything you could want in a well-balanced meal all in one pan, but adding something on the side to make it more filling (as long as it fits within your daily macros) is never a bad idea.
Here are a few of my favorite things to serve with this Instant Pot Lasagna:
- Tabouli with Hemp Hearts
- AntiPasto Salad
- Baked Cauliflower with Cheese
Our Best Zucchini Recipes
- Zucchini Boats
- Zucchini Pancakes
- Keto Zucchini Lasagna
- Zucchini Soup
- Zucchini Roll Ups
Zucchini Lasagna Recipe
Ingredients
- ▢ 1 cup Low Sugar Marinara Sauce
- ▢ 1 Zucchini , sliced into long, thin slices
For Meat Layer (Mix all ingredients together in a bowl)
- ▢ 1 cup onions, chopped , diced
- ▢ 1 teaspoon Minced Garlic
- ▢ 1/2 pound bulk hot or mild italian sausage
For Cheese Layer (Mix all ingredients together in a bowl)
- ▢ 1/2 cup ricotta cheese
- ▢ 1/2 cup shredded mozzarella cheese
- ▢ 1/2 cup shredded parmesan cheese
- ▢ 1 Eggs
- ▢ 1/2 teaspoon Garlic , minced
- ▢ 1/2 teaspoon Italian Seasoning
- ▢ 1/2 teaspoon Ground Black Pepper
Instructions
Using a mandolin, slice the zucchini into long, thin slices.
Spray a 7-inch springform pan with oil and arrange the zucchini in overlapping layers in the bottom of the pan.
Place 1/4 cup of marinara sauce on top of the zucchini and spread evenly.
In a large bowl, mix the onions, garlic, and Italian sausage. Layer the meat on top of the zucchini and spread evenly.
Pour the rest of the marinara sauce and spread it evenly.
Rinse the bowl you used earlier, and mix together the ricotta and mozzarella and 1/4 of a cup of the Parmesan cheese.
Spread the cheese mixture on top of the meat.
Top with the remaining Parmesan cheese.
To recap, the layer are so: zucchini, sauce, meat, sauce, cheese mix, Parmesan cheese.
Cover the pan with foil or a silicone lid.
In the inner liner of the instant pot, place 2 cups of water in the instant pot. Place a steamer rack in the pot. Place the covered lasagna bake on the steamer rack.
Cook on high pressure for 20 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
At this point you can either broil it in a hot oven to brown the top, or serve as is by unclasping the sides of the springform pan.
Use a metal springform pan. If you use glass, you will have to adjust the timing on this.
Wrap the bottom of the springform pan in foil if yours leaks. I have linked to this springform pan, but honestly, I have had several of these, some of which have leaked and others haven’t. So if your pan leaks, add a sheet of foil at the bottom. You will then also need to increase cook time by 5 minutes or so since the foil will retard heat transfer.
You can either create a sling made from foil that will help you lift out the lasagna afterward or you can use silicone mitts.
I prefer silicone mitts as the regular cloth ones take on the steam from the pressure cooker as you open it, get damp, and then get hot very quickly. The silicone mitts are also easy to throw into the dishwasher for cleaning.
You can choose to broil the top of your lasagna afterward. If you have a Ninja Foodi this is very easy.
You can also do the same thing with a Mealthy Crisp Lid to brown the top of the lasagna.
Due to the moist environment in a Pressure Cooker, you will likely have some condensation on the top of your lasagna. You can either ignore this because after all–deliciousness–or you could cover it with foil to keep the moisture off. By now you know what I’m going to say–if you cover with foil, add a few minutes of cook time!
You could also just dab this moisture off with a paper towel before broiling.
Notice I do NOT ask you to precook the meat. Pressure cooking will cook that meat for you, and here once again, is #ruthlessefficiency at work.
Note that you can reduce carbs even more by using a low-sugar marinara sauce.
You can also cut onions down to 1/2 cup and get even more carb savings.
Get support & connect with our community on Facebook!
Nutrition
Want MoreOne Pot Instant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
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Zucchini Lasagna Recipe
Ingredients
- 1 cup Low Sugar Marinara Sauce
- 1 Zucchini sliced into long, thin slices
For Meat Layer (Mix all ingredients together in a bowl)
- 1 cup onions, chopped diced
- 1 teaspoon Minced Garlic
- 1/2 pound bulk hot or mild italian sausage
For Cheese Layer (Mix all ingredients together in a bowl)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 Eggs
- 1/2 teaspoon Garlic minced
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon Ground Black Pepper
Instructions
Using a mandolin, slice the zucchini into long, thin slices.
Spray a 7-inch springform pan with oil and arrange the zucchini in overlapping layers in the bottom of the pan.
Place 1/4 cup of marinara sauce on top of the zucchini and spread evenly.
In a large bowl, mix the onions, garlic, and Italian sausage. Layer the meat on top of the zucchini and spread evenly.
Pour the rest of the marinara sauce and spread it evenly.
Rinse the bowl you used earlier, and mix together the ricotta and mozzarella and 1/4 of a cup of the Parmesan cheese.
Spread the cheese mixture on top of the meat.
Top with the remaining Parmesan cheese.
To recap, the layer are so: zucchini, sauce, meat, sauce, cheese mix, Parmesan cheese.
Cover the pan with foil or a silicone lid.
In the inner liner of the instant pot, place 2 cups of water in the instant pot. Place a steamer rack in the pot. Place the covered lasagna bake on the steamer rack.
Cook on high pressure for 20 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
At this point you can either broil it in a hot oven to brown the top, or serve as is by unclasping the sides of the springform pan.
Use a metal springform pan. If you use glass, you will have to adjust the timing on this.
Wrap the bottom of the springform pan in foil if yours leaks. I have linked to this springform pan, but honestly, I have had several of these, some of which have leaked and others haven’t. So if your pan leaks, add a sheet of foil at the bottom. You will then also need to increase cook time by 5 minutes or so since the foil will retard heat transfer.
You can either create a sling made from foil that will help you lift out the lasagna afterward or you can use silicone mitts.
I prefer silicone mitts as the regular cloth ones take on the steam from the pressure cooker as you open it, get damp, and then get hot very quickly. The silicone mitts are also easy to throw into the dishwasher for cleaning.
You can choose to broil the top of your lasagna afterward. If you have a Ninja Foodi this is very easy.
You can also do the same thing with a Mealthy Crisp Lid to brown the top of the lasagna.
Due to the moist environment in a Pressure Cooker, you will likely have some condensation on the top of your lasagna. You can either ignore this because after all–deliciousness–or you could cover it with foil to keep the moisture off. By now you know what I’m going to say–if you cover with foil, add a few minutes of cook time!
You could also just dab this moisture off with a paper towel before broiling.
Notice I do NOT ask you to precook the meat. Pressure cooking will cook that meat for you, and here once again, is #ruthlessefficiency at work.
Note that you can reduce carbs even more by using a low-sugar marinara sauce.
You can also cut onions down to 1/2 cup and get even more carb savings.
Zucchini Lasagna Recipe https://twosleevers.com/zucchini-lasagna-recipe/
Make cooking Instant Pot chicken fast and easy with some of my helpful tips and tricks. You may never cook it another way again .
Chicken In The Instant Pot | How to Cook Chicken In the Instant Pot
Chicken is the most popular meat cooked in the Instant Pot and for good reason. There are literally thousands of recipes for chicken in the Instant Pot .
From comfort dishes like Chicken Taco Soup and Creamy Chicken Soup to healthy meals like Low Carb Sesame Ginger Chicken . Even international flavors can be enhanced with recipes like Thai Curry Soup and Chicken Korma .
Below I will outline the fundamental rules and tips for cooking the different types of chicken in the Instant Pot . For specific recipes, you can find a ton of great ones on my blog 37 Best Instant Pot Chicken Recipes.
Get a free printable Instant Pot Chicken Cheat Sheet HERE !
How long does it take to cook chicken breast in the Instant Pot?
If you’ve ever tried to cook chicken breast in a slow cooker , or even on the stove, you know how easy it is for it to turn out too dry. Not so in the Instapot.
Chicken breast cooks up perfectly in the Instant Pot . You can even precook plain and juicy chicken breast in the Instant Pot for salads, bowls or any recipes that call for cooked chicken.
For perfectly juicy chicken breast, the general rule is to cook the chicken on HIGH pressure for 6 minutes per pound, and then natural release for 10 minutes.
You can even cook frozen chicken breasts. It will take a little bit longer for the pressure cooker to come to pressure and start counting down, but the time under pressure is usually still 6 minutes per pound.
When the cook time is up, allow the pot to release pressure naturally for 10 minutes and then release all remaining pressure.
If you’re planning to shred the chicken breast for a recipe like Chicken Tinga , keep the pressure on a little longer by using natural release for 5 minutes after a 15-minute cook time
Should I cook my chicken in broth or on the trivet?
I’ve seen recipes where people put chicken breasts on a trivet or in a steam basket in the Instant Pot , but I like for it to be down in the water in order to keep it as moist as possible.
I have tried it both ways and find the chicken that cooks in broth or water is essentially braised and tends to be juicier and moister.
So what I do is put in a cup of broth or water, and I throw chicken breasts in the Instant Pot .
Sometimes I’ll throw in a little onion, celery, and carrots so that I get a flavorful broth while cooking the chicken, because #ruthlessefficiency!
This way, if I plan to shred and/or reheat the chicken, I can always keep it moist with the broth and use it while reheating.
And one of the most important rules of cooking chicken in the Instant Pot is don’t toss the broth !
Whatever you do, don’t dump the broth (or water) you used for steaming—it didn’t lose any flavor, in fact, it gained some, and you can use it to turn your chicken into soup, for ramen, etc.
Get a free printable Instant Pot Chicken Cheat Sheet HERE !
How long does it take to cook chicken thighs?
Many people find chicken thighs to be more flavorful and juicier than chicken breasts, and they are perfect to cook in the Instant Pot as well.
They can be cooked with or without the bone, with or without the skin, and fresh or frozen.
- For bone-in skin-on chicken thighs, you should set the Instant Pot to HIGH pressure for 10 minutes.
- Note that you should remove the skin before serving since it doesn’t look pretty, or you can broil it with a Mealthy Crisplid.
- Bone-in skinless thighs should also be cooked on HIGH for 10 minutes.
- Boneless skinless thighs only need 8 minutes on HIGH FOR 8-10 thighs. If you plan to shred them or cut them into smaller pieces however, I like to do HIGH for 10 minutes with a 10 min NPR.
- For frozen chicken thighs, you should freeze them individually and not in a big clump. You can increase the time to 12 minutes for frozen thighs on high pressure if they’re somewhat stuck together, but typically 10 minutes will do the trick.
Is making a whole chicken in my pressure cooker easy?
What could possibly be easier than putting a whole chicken into the Instant Pot and having a beautiful rotisserie chicken in less than an hour?
I’ll even tell you how to cook a whole frozen chicken in the Instant Pot in case you forgot to take it out of the freezer.
Making a whole chicken in the Instant Pot results in the most flavorful, tender, juicy chicken you will ever have. The meat falls off the bone and every bite is just filled with juiciness.
With a full chicken, I like to use a short trivet to get it off the bottom of the pot.
Pour in a cup of cold water and make sure you’ve removed all the insides of the chicken.
For added flavor, you can stuff the chicken with lemon and onion.
The length of cooking time for whole chickens will vary based on the size of your chicken. A safe rule of thumb is to cook your chicken for 6 minutes per pound and let it naturally release for at least 20 minutes for perfectly cooked chicken.
- 3-pound chicken: 18 minutes on high pressure
- 4-pound chicken: 24 minutes on high pressure
- 5-pound chicken: 30 minutes on high pressure
- For every pound add 6 minutes and for every half a pound add 3 minutes to total cooking time.
Get a free printable Instant Pot Chicken Cheat Sheet HERE !
Rotisserie Chicken in the Instant Pot? Really?
Ok, let’s address this head-on. Your Instant Pot whole chicken will not be like a roasted rotisserie chicken.
The meat will be juicier and moister. The chicken will fall apart a lot easier than when you get a rotisserie chicken.
But the skin? Yeah, the skin won’t be crisp at all.
You can definitely put the cooked chicken under a broiler. The Mealthy Crisp Lid is a good option for this, as is the Foodi .
Just remember it will take longer for that moist skin to crisp up, which could result in your overcooking that already well-cooked chicken. It could even dry out the breast meat a little with the direct heat on it.
The other downside is that, despite all the recipes you see on the internet which use spices on the outside of the chicken, you are better off using spices on the inside of the chicken to flavor it.
The spices on the outside of the chicken largely wash off with the steam from the pressure cooker.
In contrast, the spices or aromatics on the inside steam and release flavor molecules and aroma molecules inside the chicken cavity.
I rarely get fancy here: an onion or a cut-up lemon and I’m done.
You’re better off making one of my fancy sauces like the one in my Chicken Vindaloo recipe or one of what is arguably everybody’s favorite , the sauce from my Instant Pot Butter Chicken recipe. They will be great for flavoring your chicken instead.
Can I cook frozen chicken in the Instant Pot?
So the answer to this question is yes, but only if you were smart when you froze it.
If you froze it in one big clump, you will have trouble getting the chicken to cook evenly. The outside pieces on the lump will cook well, while the inside still stays frozen.
My advice is that if you plan to cook frozen chicken, or would simply like to have that option, you need to think about this when you first bring home the chicken from the grocery store .
You have two options:
- You can either lay the chicken on a cookie sheet and freeze each piece individually and then bag the pieces.
- Or you can put the chicken in a gallon Ziploc bag and freeze the pieces of chicken in a single layer–not in a clump.
I like to use the Food Saver or a similar machine to keep that chicken fresh. The advantage of doing this is that I can also sous vide that chicken from frozen if I choose to do that later.
I use my Instant Pot Ultra 6 Quart for sous vide. I also have the Anova Culinary Sous Vide and I find that’s a good option as well.
Now once the chicken is frozen in this fashion, then it’s a piece of cake to cook from frozen.
Get a free printable Instant Pot Chicken Cheat Sheet HERE !
Do I need to increase cooking time if cooking frozen chicken in the Instant Pot?
You do not. It will take longer for the pot to come to pressure since it has to heat to 240F, but it’s starting out with colder chicken.
Think of this as making 4 cups of tea vs. 2 gallons of tea.
It takes longer to heat up the water for a gallon of tea than it would for four cups of tea.
But the tea bags steep for the same amount of time, right? Whether it’s four cups or a gallon, you still steep your tea bags for 5 minutes. (Or you can make my Instant Pot Iced Tea , and never go back to worrying about any of this!)
So cooking from frozen is the same. It takes longer for the pot to come to pressure but time under pressure is the same.
If the piece of meat is particularly thick, sometimes I will give it an extra minute or two under pressure, but I usually start by keeping the time the same. You can always re-cook for a few minutes if needed.
I also tend to use a fuller NPR if I am cooking from frozen. I feel this allows the meat or other ingredients in the pot to cook in the residual heat from the liquid and it keeps the meat from overcooking.
Looking for more trusted recipes to cook in your Instant Pot?
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
How to Cook Chicken in the Instant Pot
Yes as long as you didn’t freeze it in one big lump. Freeze it flat for best results.
Braise them in broth or water and do not overcook. Cut the breasts in half at the thickest point, and then cook 6 mins per pound.
I mean, yes and no. You can make a fantastic whole chicken in the Instant pot, but it doesn’t taste exactly like it was roasted. It does taste great though, so try it!
Looking for Instant PotChicken Recipes?
- Instant Pot Butter Chicken
- Instant Pot French Garlic Chicken
- Instant Pot Chicken Vindaloo
- Instant Pot Chicken Korma
- Chicken Salad Recipe
How to Cook Chicken In the Instant Pot
Equipment
- Instant Pot
Ingredients
- ▢ chicken breasts
- ▢ Whole Chicken
- ▢ Bone-in Skin-on Chicken Thighs
Instructions
Chicken Breasts
- For perfectly juicy chicken breast, the general rule is to cook the chicken on HIGH pressure for 6 minutes per pound, and then natural release for 10 minutes.
- If you’re planning to shred the chicken breast for a recipe like Chicken Tinga, keep the pressure on a little longer by using natural release for 5 minutes after a 15-minute cook time.
Chicken Thighs
- For bone-in skin-on chicken thighs, you should set the Instant Pot to HIGH pressure for 10 minutes.
- Note that you should remove the skin before serving since it doesn’t look pretty, or you can broil it with a Mealthy Crisplid.
- Bone-in skinless thighs should also be cooked on HIGH for 10 minutes.
- Boneless skinless thighs only need 8 minutes on HIGH FOR 8-10 thighs. If you plan to shred them or cut them into smaller pieces however, I like to do HIGH for 10 minutes with a 10 min NPR.
- For frozen chicken thighs, you should freeze them individually and not in a big clump. You can increase the time to 12 minutes for frozen thighs on high pressure if they’re somewhat stuck together, but typically 10 minutes will do the trick.
Whole Chicken
- A safe rule of thumb is to cook your chicken for 6 minutes per pound and let it naturally release for at least 20 minutes for perfectly cooked chicken.
- For every pound add 6 minutes and for every half a pound add 3 minutes to total cooking time.
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Nutrition
Originally Published April 16, 2019
