Instant Pot Leftover Turkey Pasta
Ingredients
The pasta and sauce
-
3
cups
Chicken or Turkey Broth
-
8
oz
Cream Cheese, Cut in 6 pieces
-
1
can (7 oz)
Sliced Mushrooms, drained
-
1
packet (0.6 oz)
Zesty Italian Salad Dressing Mix
-
12
oz
Bow Tie Pasta (farfalle)
-
½
cup
Heavy Cream
-
1
can
Cream of Chicken Soup
The meat
-
3
cups
Leftover Turkey Meat, chopped or shredded
Instructions
- Pour the broth into the inner pot of the pressure cooker.
- Add cream cheese pieces and mushrooms.
- Sprinkle in the Italian dressing mix.
- Pour in the bow tie pasta and spread it out evenly without stirring.
- Pour the cream over the pasta, then spread the cream of chicken soup over it without stirring.
- Close the lid and set the steam release knob to Sealing.
- Press the Pressure Cook/Manual button and set for 5 minutes.
- When cooking is done, do a controlled Quick Release of the pressure.
- Once the pin drops, open the lid and stir the pasta.
- Add the leftover turkey meat and stir until well incorporated, then let sit for a few minutes to warm through and thicken the sauce.
- Serve with a garnish of chopped fresh parsley.
Nutrition Facts (estimated)
Servings
6
Calories
576
Total fat
30g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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