I wanted to make a lasagna but with multiple food allergies in the house gluten, dairy, and onions), this was going to be a challenge. After reading a few recipes and the failures in the comments, I set forth to succeed. With my pre-greased 7:3 inch Fat Daddio’s cheesecake pan in hand, I assembled the layers: a few spoonfuls of onion free pasta sauce, broken up Tinkyada lasagna noodles, pre-browned chicken sausage (saute mode on the IP), shredded Daiya mozzarella, repeat.
I loosely covered the pan in aluminum foil and placed it on my Ekovana rack with handle. I added 1.5 cups of water to the inner liner, closed and sealed the lid and set the pot for 20 minutes HP.
Once the 20 minutes we’re up and the timer went off I let the pot NR for another 10 minutes. I released the remaining pressure and removed the pan from the pot. It sat covered in a cooling rack for an additional 10 minutes, so 40 minutes you’ll not including the time it took to come to pressure (which was not that long).
I did not know what to expect when I removed the foil. Would the noodles be raw and dinner ruined?
Spoiler alert: the noodles were cooked and since I precooked the meat, everything was safe to eat. When I removed the sides of the pan, the lasagna slowly started to fall apart, so it was moved to a cutting board. The whole experience was an experiment but my picky eater requested that I make this again, so it was a winner, although messy.