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Instant Pot Pesto Potato Strata

  • Author: This Pilgrim Life
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes + 10 minute natural release
  • Total Time: 47 minute
  • Yield: 4 servings 1x
  • Method: pressure cooking

Description

Layers of savory pesto sauce, chicken and mushrooms, creamy cheese, and potatoes… all cooked quickly and conveniently in your Instant Pot! This Instant Pot strata is one you’ll come back to again and again!


Scale

Ingredients

  • 6 Tbsp pesto sauce
  • 1 russet potato (about 2 C sliced)
  • 1 C ricotta cheese (see notes)
  • 1 C mozzarella cheese
  • 1 chicken breast
  • 1 C sliced cremini mushrooms
  • 1/2 C Parmesan cheese
  • dried oregano
  • kosher salt & freshly ground pepper

Instructions

  1. Prep ingredients:
    1. Cook the chicken breast in the Instant Pot: Sprinkle the chicken breast with salt, pepper, and dried oregano. Pour 1 C water in the IP and place the chicken on a rack above the water. Cover and cook for 10 minutes on high pressure. Quick release the pressure, remove the chicken, and shred. Combine shredded chicken and sliced mushrooms in a bowl.
    2. Peel the potato and thinly slice with a mandolin slicer (set on the thinnest setting). Once the chicken is finished cooking, rinse the pot and lightly grease the bottom. Cook the potato slices along with 1/2 C of water for 1 minute on high pressure. Quick release the pressure. Remove the potato slices with a pair of tongs and transfer to a plate lined with a paper towel. Sprinkle the potato slices with 3/4 teaspoon salt and freshly ground pepper.
    3. Mix together ricotta and mozzarella cheese. Stir in 1/2 teaspoon of kosher salt.
  2. Assemble the strata: Grease the bottom and sides of a 7″ springform pan. Layer the ingredients in the pan as follows:
    – 2 Tbsp pesto sauce
    – 1/3 of the potato slices
    – 1/2 of the chicken/mushroom mixture
    – 1/2 of the cheese mixture
    – 1/3 of the potato slices
    – 2 Tbsp pesto sauce
    – remaining chicken/mushroom mixture
    – remaining cheese mixture
    – remaining potato slices
    – 2 Tbsp pesto sauce
    – 1/2 C shredded Parmesan cheese
  3. Cook: Cover the springform pan with foil. Pour 2 cups of water in the bottom of the clean Instant Pot liner, place in the trivet, and set the springform pan on the trivet. Cook on high pressure for 20 minutes, then let the pressure naturally release for 10 minutes.
  4. Finishing touches: Release the remaining pressure. Carefully remove the springform pan from the Instant Pot. Tilt slightly to drain any accumulated water. Remove the foil. Use a knife to separate the strata from the sides of the pan, then take off the side ban of the springform pan. (Optional) Broil the strata for 2-3 minutes until the cheese on top is melted and bubbly.

Notes

How to make homemade ricotta cheese in 1 hour: 

Melt a piece of ice in the bottom of a large stockpan. Place a candy thermometer on the side of the pan. Pour in half a gallon of milk and 1/3 cup of lemon juice. Stir gently without touching the bottom of the pan. Heat the milk mixture over medium-low heat for 40 minutes until it reaches a temperature of 175 degrees, gently stirring once or twice while heating. Increase the heat to medium-high and heat for about 5 more minutes until the milk mixture reaches 205 degrees. Remove from heat and let stand 10 minutes. Use a slotted spoon to transfer the ricotta cheese to a strainer set over a bowl to separate the cheese from the whey.

Makes about 2 cups ricotta cheese. Refrigerate the whey to use as a substitute for buttermilk (optional).