Step 1

Place chicken in Instant Pot with 1 cup broth, Better Than Bouillon Roasted Chicken base, salt, and pepper.

Step 2

Cook on high for 10 minutes, let pressure drop naturally for 10 minutes or more, shred chicken using all the broth in the pot, and set aside.

Step 3

Preheat the oven to 350 degrees.

Step 4

Saute broccoli, onion, and garlic in olive oil until the onions are transparent, then add them to the shredded chicken.

Step 5

In the same skillet, combine flour and butter to make a roux, then gradually add the chicken broth and cook until it's thick.

Step 6

Add the milk gradually and continue stirring until the mixture thickens again.

Step 7

Stir in the parmesan cheese and Italian seasoning.

Step 8

Pour the sauce over the chicken and vegetables and stir until everything is well coated with sauce.

Step 9

Spray a 13" by 9" casserole dish and layer the lasagna, starting with the uncooked no-boil noodles, then one-third of the chicken mixture, and one-third of the shredded mozzarella cheese.

Step 10

Repeat the layers, reversing the direction of the noodles in each layer and ending with shredded mozzarella.

Step 11

Spray aluminum foil with non-stick spray and lay it on top of the casserole dish and crimp the edges closed.

Step 12

Bake for 30 minutes covered.

Step 13

Uncover and bake another 10 or fifteen minutes until nicely browned.

Step 14

Allow lasagna to sit and cool for about 10 minutes before cutting it into serving pieces.