5-Ingredient Instant Pot Cookbook for Two by Sneed Kimberly

Author:Sneed, Kimberly
Language: eng
Format: epub, pdf
Publisher: Rockridge Press
Published: 2022-02-07T16:00:00+00:00

VARIATION TIP: Add some shrimp to your pad thai! Simply cook in oil on Sauté and set aside while you cook the noodles, then add at the end with the egg.

Per Serving: Calories: 574; Carbohydrates: 59g; Fat: 31g; Fiber: 4g; Protein: 15g; Sugar: 7g; Sodium: 624mg

ONE-POT MEAL, QUICK, VEGETARIAN

VEGETABLE LASAGNA

Serves 2

PREP & FINISHING: 5 minutes PRESSURE COOK: 10 minutes on High PRESSURE RELEASE: Quick TOTAL TIME: 20 minutes

You’re going to love how quick and easy this lasagna recipe comes together in your Instant Pot. No boiling noodles or fancy layering required—simply add your ingredients and cook for a delicious meal.

½ cup water

6 lasagna noodles, broken into 2-inch pieces

1 cup baby spinach, chopped

1 cup chunky vegetable pasta sauce

½ teaspoon salt

½ teaspoon black pepper

½ cup ricotta cheese

½ cup shredded mozzarella cheese

1. Pour the water into the Instant Pot.

2. Add the lasagna noodle pieces and spinach, then top with the pasta sauce and season with the salt and pepper.

3. Lock the lid in place. Select Pressure Cook and adjust the pressure to High and the time to 10 minutes. After cooking, move the steam release handle to venting and quick release the pressure.

4. Once the float valve drops, open the lid, add the ricotta, and stir.

5. Top the noodles with the mozzarella cheese, but do not stir. Put the lid back on the Instant Pot and let stand until the cheese is melted, about 3 minutes. Serve warm.

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