Instant Pot Pulled Pork Lasagne

  • 15MINS
  • 2HR
  • Serves 6
  • 448KCAL

Ready to feel hungry? We’ve combined melt-in-the mouth BBQ gammon cooked in the Instant Pot with our slimming-friendly white sauce, pasta sheets and a cheesy topping to make this incredible twist on a classic lasagne.

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NutritionPer Serving

  • Calories448
  • Carbs37g
  • Protein36g
  • Fat16g
  • Saturates6.4g
  • Sugars16g

Pulled Pork Lasagne - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

The recipe was inspired by a clever member of the Pinch of Nom community who used some leftovers from our Pulled Pork recipe to make a lasagne. How delicious does that sound?

We had to give it a try ourselves, although we’ve switched the pork for a gammon joint, to keep the calories down as much as possible. To make sure this recipe fits in with your day, we’ve cooked it in our Instant Pot, so it gets just as melt-in-the-mouth as it would if it was slow cooked, in a fraction of the time. 

If you’d prefer, you can absolutely make this lasagne using the Pulled Pork instead! Whichever you choose, we can guarantee that the end result will be so satisfying. Layer the BBQ-seasoned meat with our slimming-friendly white sauce and lasagne sheets, then top the whole thing with cheese and bake it until the topping is golden brown and crispy. 

This recipe can also be made in your slow cooker or in your oven, so it’s ready on a schedule that fits into your busy day. 

What diets is this Instant Pot Pulled Pork Lasagne suitable for?

Instant Pot Pulled Pork Lasagne can be enjoyed on gluten free diets, as long as you substitute the lasagne sheets and beef stock cube for suitable alternatives. 

If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!

How Weight Watchers friendly is this Instant Pot Pulled Pork Lasagne recipe?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

Do you need any special ingredients to make Instant Pot Pulled Pork Lasagne?

You won’t need any special ingredients to make this recipe, although there are a couple of bits of equipment that will make it easier to cook.

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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An ovenproof dish like this one is perfect for baking your lasagne. 

You’ll need an Instant Pot for this recipe. It’ll come in handy for quick midweek meals!

How many calories are in this Instant Pot Pulled Pork Lasagne?

There are 448 calories per portion in this Instant Pot Pulled Pork Lasagne recipe, which means it falls into our Weekly Indulgence recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!

NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.

Step 1

Soak the gammon joint in water for a few hours or overnight to remove the excess salt. This step is really important to prevent the finished lasagne ending up too salty!

Step 1 pinchofnom.com

Step 2

Mix the pepper with the BBQ seasoning and rub it all over the gammon joint. Set the Instant Pot to Sauté mode and spray with low-calorie cooking spray. Brown the gammon on all sides, remove from the pot and leave to one side.

Step 2 pinchofnom.com Step 2 pinchofnom.com

Step 3

Add the onions and cook until soft. Add the gammon back to the pot and pour in the boiling water and Worcestershire sauce. Crumble in the stock cube and give the pot a stir.

Step 3 pinchofnom.com Step 3 pinchofnom.com

Step 4

Lock the lid, turn the valve to sealing and place the Instant Pot into Manual mode. Increase the time to 90 minutes. Once finished, allow the pot to naturally release its pressure for 15 minutes.

Step 5

While the gammon joint is cooking, make the BBQ sauce. Spray a frying pan with low-calorie cooking spray and cook the onions and garlic until the onions are soft.

Step 5 pinchofnom.com

Step 6

Add the tomato puree, chopped tomatoes and passata and simmer for 4 minutes. Add in the BBQ seasoning, balsamic vinegar, Worcestershire sauce, sweetener and chipotle paste. Give the sauce a good stir and simmer for 5 minutes until thickened. Leave to one side while the gammon cooks.

Step 6 pinchofnom.com Step 6 pinchofnom.com

Step 7

When the Instant Pot has naturally released for 15 minutes, quickly release the rest of the pressure and remove the gammon from the pot. Set to Sauté mode and allow the juices to bubble and reduce by half. Add in the BBQ sauce and simmer for 5 minutes.

Step 7 pinchofnom.com

Step 8

Shred the gammon joint with two forks and add back to the Instant Pot. Stir and coat with the sauce.

Step 8 pinchofnom.com Step 8 pinchofnom.com

Step 9

Preheat the oven to 200ºC. Mix the yoghurt and eggs until smooth and season with salt and pepper.

Step 9 pinchofnom.com

Step 10

Spread a layer of the pulled pork mixture into the bottom of an ovenproof dish, then add a layer of lasagne sheets, then some of the white sauce. Repeat with a further layer of pulled pork, lasagne and the rest of the white sauce.

Step 10 pinchofnom.com Step 10 pinchofnom.com Step 10 pinchofnom.com

Step 11

Sprinkle the top with the Cheddar cheese and pop in the oven for 30 minutes until the top of the lasagne is golden brown. Serve with your choice of accompaniment.

Step 11 pinchofnom.com

What could I serve with this Instant Pot Pulled Pork Lasagne?

This Instant Pot Pulled Pork Lasagne is perfect for serving with a simple green side salad, although it would also be delicious with any of the following accompaniments: 

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How do you know when Instant Pot Pulled Pork Lasagne is cooked?

You should cook the gammon joint for 90 minutes until it falls apart. Once assembled, the lasagne should be cooked until the cheese has melted and turned golden brown and the pasta sheets have softened. This should take around 30 minutes. 

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Instant Pot Pulled Pork Lasagne in the fridge?

We’d recommend that you eat this recipe within 4 hours of serving it.

If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Instant Pot Pulled Pork Lasagne can be kept in the fridge for around 3 days.

Can I freeze Instant Pot Pulled Pork Lasagne?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

How do I reheat Instant Pot Pulled Pork Lasagne?

From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost overnight in the fridge and then reheat from chilled. 

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Instant Pot Pulled Pork Lasagne

Ready to feel hungry? We’ve combined melt-in-the mouth BBQ gammon cooked in the Instant Pot with our slimming-friendly white sauce, pasta sheets and a cheesy topping to make this incredible twist on a classic lasagne.
  • Prep Time
    15 MINS
  • Cook Time
    2 HR
  • KCals 448
  • Carbs 37G

Ingredients

For the pulled pork

  • 700 g gammon joint, all visible fat removed
  • ½ onion, peeled and chopped
  • ½ tsp pepper
  • 1 tbsp BBQ seasoning
  • 1 tbsp Worcestershire sauce
  • 1 beef stock cube
  • 300 ml boiling water
  • low-calorie cooking spray

For the BBQ sauce

  • ½ onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp BBQ seasoning
  • 400 g can chopped tomatoes
  • 200 g passata
  • 2 tsp white granulated sweetener
  • ½ tsp chipotle paste

For the lasagne

  • 6 lasagne sheets
  • 500 g fat free natural yoghurt
  • 2 eggs, beaten
  • 100 g reduced fat Cheddar cheese, finely grated
  • salt and pepper, to taste

instant pot

Frying pan

Ovenproof dish

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Soak the gammon joint in water for a few hours or overnight to remove the excess salt. This step is really important to prevent the finished lasagne ending up too salty!
  2. Mix the pepper with the BBQ seasoning and rub it all over the gammon joint. Set the Instant Pot to Sauté mode and spray with low-calorie cooking spray. Brown the gammon on all sides, remove from the pot and leave to one side.
  3. Add the onions and cook until soft. Add the gammon back to the pot and pour in the boiling water and Worcestershire sauce. Crumble in the stock cube and give the pot a stir.
  4. Lock the lid, turn the valve to sealing and place the Instant Pot into Manual mode. Increase the time to 90 minutes. Once finished, allow the pot to naturally release its pressure for 15 minutes.
  5. While the gammon joint is cooking, make the BBQ sauce. Spray a frying pan with low-calorie cooking spray and cook the onions and garlic until the onions are soft.
  6. Add the tomato puree, chopped tomatoes and passata and simmer for 4 minutes. Add in the BBQ seasoning, balsamic vinegar, Worcestershire sauce, sweetener and chipotle paste. Give the sauce a good stir and simmer for 5 minutes until thickened. Leave to one side while the gammon cooks.
  7. When the Instant Pot has naturally released for 15 minutes, quickly release the rest of the pressure and remove the gammon from the pot. Set to Sauté mode and allow the juices to bubble and reduce by half. Add in the BBQ sauce and simmer for 5 minutes.
  8. Shred the gammon joint with two forks and add back to the Instant Pot. Stir and coat with the sauce.
  9. Preheat the oven to 200ºC. Mix the yoghurt and eggs until smooth and season with salt and pepper.
  10. Spread a layer of the pulled pork mixture into the bottom of an ovenproof dish, then add a layer of lasagne sheets, then some of the white sauce. Repeat with a further layer of pulled pork, lasagne and the rest of the white sauce.
  11. Sprinkle the top with the Cheddar cheese and pop in the oven for 30 minutes until the top of the lasagne is golden brown. Serve with your choice of accompaniment.

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Recipe notes

Tip: Soak the gammon joint in water for a few hours or overnight to remove the excess salt. This step is really important to prevent the finished lasagne ending up too salty.

We love seeing your photos! If you’ve made our Instant Pot Pulled Pork Lasagne, don’t forget to tag us in your photos!

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