Main - Instant Pot Turkey Tetrazzini recipes

Author: David Garcia  

Instant Pot Turkey Noodle Casserole is made with leftover turkey, veggies and pasta in a cheesy, cream sauce. Instant Pot Leftover Turkey Pasta is a creamy, delicious one-pot meal that uses leftover turkey meat or chicken.

Instant Pot Turkey Noodle Casserole

Instant Pot Turkey Noodle Casserole is made with leftover turkey, veggies and pasta in a cheesy, cream sauce. It's a quick and easy one pot dinner ready in less than 30 minutes!!
Provided by: Dee
Total time: 19 minutes
Cook time: 4 minutes
Prep time: 5 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

• 3 cups cooked turkey
• 1 tablespoon herbes de Provence seasoning
• 2 teaspoons dried minced onions
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground pepper
• 1 16-ounce box penne pasta
• 4 cups turkey or chicken broth
• 1 cup heavy cream
• 1 cup cooked mixed vegetables
• 1/2 cup shredded Parmesan cheese
• 2 cups shredded mozzarella cheese

Nutrition:

• Calories: 300 kcal
• Serving Size: 1 serving

How to cook:

1. Add the turkey to the Instant Pot, then add the uncooked pasta, herbes de Provence, minced onions, sea salt, garlic powder and pepper
2. Pour turkey or chicken broth over and around pasta, then place lid on pressure cooker, and turn vent to Sealing position and hit PRESSURE COOK for 4 minutes
3. Pot will take a few minutes to reach pressure, then cook for 4 minutes and beep when done. Do a quick release, and when pin drops, carefully remove lid, and stir
4. Add the thawed frozen vegetables, and stir in the heavy cream. Gradually add both cheeses, and stir until smooth and creamy. Sauce will thicken as pasta cools

Notes: Instant Pot Turkey Noodle Casserole, Instant Pot Turkey Noodle Casserole is made with leftover turkey, veggies and pasta in a cheesy, cream sauce. It's a quick and easy one pot

Tags:

turkey soup instant pot or stovetop soup instant pot or stovetop instant pot leftover turkey pasta instant pot turkey noodle casserole

Instant Pot Turkey Tetrazzini

Creamy turkey and pasta dish that uses leftover turkey as it’s main ingredient and is a true comfort food that everyone craves!
Provided by: makeyourmeals
Yields: 0 servings
Number of ingredients: 17

Ingredients:

• 4 tablespoons butter
• 1 onion, diced
• 1 pound white mushrooms, sliced
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1 cup white wine
• 3 cups cooked turkey, shredded or diced
• 1 pound spaghetti noodles
• 4 cups chicken broth
• 1/4 cup flour
• 1 block cream cheese, cut into pieces, 8oz
• 1 cup grated monterey jack cheese
• 3/4 cup frozen peas, optional
• Salt and pepper, to taste
• 1/4 teaspoon ground cayenne pepper, optional
• 1/2 cup Parmesan cheese
• 1 cup panko bread crumbs

Nutrition:

• Serving Size: 1 grams
• Unsaturated Fat: 0 grams unsaturated fat

How to cook:

1. Place the Instant Pot on Sauté mode. When...
2. Place the Instant Pot on Sauté mode. When the display reads HOT add the butter. Once melted add onions and mushrooms and sauté for 4 minutes. Add garlic and sauté for one minute.
3. Pour in the wine and allow it to cook with the mixture for several minutes, deglazing the bottom of the pot if necessary.
4. Add the leftover/cooked turkey to the pot and stir. Hit the Cancel Button.
5. Add the noodles that are broken in half and place in a random, crisscross pattern. Then pour the broth over top of the noodles. Do not stir, however, push the noodles down into the liquid as much as you can.
6. Secure the lid and place the valve to the sealing position.
7. Pressure Cook/Manual on High for 4 minutes.
8. Once the cooking time expires, perform a controlled quick release of pressure. Slowly release the pressure so that liquid doesn’t squirt out the top of the valve.
9. Open the lid when the pin has dropped. Push Cancel and then Sauté Button
10. Mix flour with 1/2 cup of water and whisk until smooth. Stir in with the noodles to thicken the sauce.
11. Press OFF and add the pieces of cream cheese and monterey jack cheese and stir as it begins to melt. Stir in the peas. Stir to combine, adding salt, pepper, and cayenne pepper as needed.
12. Transfer the mixture into a large baking dish and sprinkle the top with Parmesan cheese and Panko crumbs.
13. Broil uncovered for 3-4 minutes or until the cheese is bubbly and the crumbs are golden brown.

Notes: Instant Pot Leftover Pulled Turkey Recipe, Ingredients for Instant Pot leftover turkey · 2 ½ pounds of boneless skinless turkey, pulled and shredded · ¾ cup of chicken or turkey broth · ½ cup whole berry

Turkey Soup (Instant Pot or Stovetop)

Put that leftover turkey to good use in this comforting, healthy Instant Pot Turkey Soup. Filled with fresh herbs and flavor!
Provided by: Dara Michalski | Cookin' Canuck
Total time: 50 minutes
Cook time: 8 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

• 2 teaspoons olive oil
• 1/2 yellow onion (chopped)
• 2 large carrots (cut into half-circles)
• 2 large celery stalks (chopped)
• 3 garlic cloves (minced)
• 1 tablespoon minced fresh sage
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 7 cups turkey or chicken broth
• 2 cups uncooked egg noodles
• 1 pound chopped cooked turkey (or chicken) (mix of light & dark meat (4 cups))
• 3 tablespoons minced flat-leaf parsley

Nutrition:

• Serving Size: 1.33 cups
• Calories: 254.5 kcal
• Carbohydrate: 14.9 g
• Protein: 30.9 g
• Fat: 7 g
• Saturated Fat: 2 g
• Cholesterol: 89.7 mg
• Sodium: 1272.9 mg
• Fiber: 1.8 g
• Sugar: 2.3 g

How to cook:

1. Instant Pot Instructions:
2. Set the Instant Pot to Saute mode. Add the olive oil. Stir in the onions and cook until starting to soften, 3 to 4 minutes.
3. Add the carrots and celery, and cook until the vegetables are starting to soften, 2 to 3 minutes.
4. Stir in the garlic, sage, rosemary, thyme, salt and pepper. Cook for 1 minute.
5. Add the turkey or chicken broth. Set the Instant Pot to High pressure on Manual mode. Reduce the time to 5 minutes. It will take about 15 minutes to come to pressure.
6. Once the time expires, let the pressure release naturally for 10 minutes. Release the pressure manually.
7. Press the Saute button. Once the broth is boiling, add the egg noodles and chopped turkey. Cook until the noodles are tender, about 6 minutes.
8. Turn off the Instant Pot and stir in the parsley. Serve.
9. Stovetop Instructions:
10. Heat the olive oil in a large nonstick saucepan. Add the onion and cook until starting to soften, 3 to 4 minutes.
11. Add the carrots and celery, and cook until the vegetables are starting to soften, 2 to 3 minutes.
12. Stir in the garlic, sage, rosemary, thyme, salt and pepper. Cook for 1 minute.
13. Add the turkey or chicken broth. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes.
14. Turn up the heat so that the soup is boiling gently. Stir in the egg noodles and chopped turkey. Cook until the noodles are tender, 6 to 7 minutes.
15. Remove from the heat and stir in the parsley. Serve.

Notes: ThanksGiving Instant Pot Turkey Casserole, Directions: Place chicken or turkey in the Instant pot with onion, chopped celery, mixed veggies, and chicken broth. · Place on high pressure for

Instant Pot Leftover Turkey Pasta

Instant Pot Leftover Turkey Pasta is a creamy, delicious one-pot meal that uses leftover turkey meat or chicken. This is a "dump and start" pressure cooker pasta recipe.
Provided by: Sandy Clifton
Total time: 25 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

• 3 cups Chicken or Turkey Broth
• 8 oz Cream Cheese, (Cut in 6 pieces)
• 1 (7 oz) can Sliced Mushrooms, (drained)
• 1 (0.6 oz) packet Zesty Italian Salad Dressing Mix
• 12 oz Bow Tie Pasta ((farfalle))
• 1/2 cup Heavy Cream
• 1 can Cream of Chicken Soup
• 3 cups Leftover Turkey Meat, (chopped or shredded)

Nutrition:

• Calories: 576 kcal
• Serving Size: 1 serving

How to cook:

1. Pour the broth into the inner liner pot of your pressure cooker.
2. Add the cream cheese pieces and mushrooms.
3. Sprinkle in the Italian dressing mix.
4. Pour in the bow tie pasta and spread it out evenly, but don't stir it.
5. Pour the cream over the pasta, then spread the cream of chicken soup over the pasta. Do not stir.
6. Close the lid and set the steam release knob to the Sealing position.
7. Press the Pressure Cook/Manual button or dial and then the +/- button and select 5 minutes (if you use a different pasta, try half the time on the package directions). The pot will take a few minutes to get to pressure.
8. When the cook time has finished, do a controlled Quick Release of the pressure. (A controlled quick release is when you open the valve a little at a time to be sure no soup/sauce is going to spew out along with the steam when you release it. By starting out slowly and releasing the steam in bursts, you can avoid the mess! use a wooden spoon handle, or silicone oven mitts to avoid a steam burn.)
9. When the pin in the lid drops down, open the lid and stir the pasta.
10. Add the leftover turkey meat and stir until the cream cheese and turkey meat is well incorporated. Then let sit for a few minutes for the turkey to warm through and the sauce to thicken.
11. Serve with a garnish of chopped fresh parsley.

Notes: Instant Pot Turkey Tetrazzini Recipe, Instant Pot Turkey Tetrazzini is a great way to use up your leftover turkey. A creamy and delicious casserole that will please a crowd.