Simple Instant Pot Turkey Tetrazzini Recipe
This Instant Pot Turkey Tetrazzini Recipe is a delicious, comforting, and easy dish to make. It’s perfect for a weeknight dinner and it’s also great for holiday meals.
The recipe calls for ground turkey, which is healthier than beef or pork, and it has a lot of protein. The dish also contains spaghetti, vegetables, and cheese so you get more than just the meat in your meal.
This is one of my favorite recipes to make when I want to cook something delicious but don’t want to spend hours in the kitchen. It’s great as an entree or even as a side dish – you can’t go wrong with this one!
Ingredients:
- Butter
- Panko bread crumbs
- Medium onion, chopped
- Mushrooms, sliced
- Garlic cloves, minced
- Dry white wine
- Salt
- Black pepper
- Red pepper flakes
- Cooked turkey, chopped
- Chicken broth
- Uncooked spaghetti, broken in half
- Cream cheese
- Shredded Monterey jack cheese
- Frozen peas
Making The Turkey Tetrazzini In The Instant Pot
Add the panko bread crumbs and 2 tablespoons of butter to the Instant Pot to melt. Cook the panko until it turns golden brown and smells nutty and buttery, stirring frequently. As you prepare the main course, pour the cooled panko into a basin. Try not to eat too much of it because you will need it for the final topping.
2. Melt the remaining 4 tablespoons of butter in the same pot and then add the onions and mushrooms. Cook the vegetables until they are tender and have released some of their liquid.
Stir in the garlic for another minute, or until fragrant.
Add the white wine and stir to mix (chardonnay, pinot grigio, or sauvignon blanc are all excellent choices). Allow the wine to come to a boil and stir up any stuck-on browned bits from the bottom of the pot.
Add cooked turkey and chicken broth together with salt, black pepper, and red pepper flakes. To blend, stir.
Place the raw pasta on top, pressing it into the liquid without stirring. The sauce will bubble up and steam when the pot is under pressure, so the pasta doesn’t need to be completely submerged; it only has to be approximately a quarter inch away from the sauce. Any medium- or long-sized pasta will do. I used spaghetti, so I had to break them up so they would fit in the pot.
Close the lid securely and cook on manual/high for 4 minutes. After that, quickly release the pressure before lifting the lid.
Stir the noodles to separate them.
Stir in the cream cheese and Monterey Jack cheeses until they are completely melted.
Include the frozen peas and mix everything together for a minute.
Sprinkle some toasted panko on top before serving. Yum!
Simple Instant Pot Turkey Tetrazzini Recipe
This Instant Pot Turkey Tetrazzini Recipe is a delicious, comforting, and easy dish to make. It’s perfect for a weeknight dinner and it’s also great for holiday meals.
Ingredients
- 4 Tbsp butter
- 1 medium onion, chopped
- 1 lb mushrooms, sliced
- 4 garlic cloves, minced
- 1 cup dry white wine
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 3 cups cooked turkey, chopped
- 4 cups chicken broth
- 1 lb uncooked spaghetti, broken in half
- 8 oz cream cheese
- 1 cup shredded monterey jack cheese
- 1 cup frozen peas
Optional Topping:
- 2 Tbsp butter
- 2 cups panko bread crumbs
Instructions
- Add the panko bread crumbs and 2 tablespoons of butter to the Instant Pot to melt. Cook the panko until it turns golden brown and smells nutty and buttery, stirring frequently. As you prepare the main course, pour the cooled panko into a basin. Try not to eat too much of it because you will need it for the final topping.
- Melt the remaining 4 tablespoons of butter in the same pot and then add the onions and mushrooms. Cook the vegetables until they are tender and have released some of their liquid.
- Stir in the garlic for another minute, or until fragrant.
- Add the white wine and stir to mix (chardonnay, pinot grigio, or sauvignon blanc are all excellent choices). Allow the wine to come to a boil and stir up any stuck-on browned bits from the bottom of the pot.
- Add cooked chicken and turkey together with salt, black pepper, and red pepper flakes. To blend, stir.
- Place the raw pasta on top, pressing it into the liquid without stirring. The sauce will bubble up and steam when the pot is under pressure, so the pasta doesn’t need to be completely submerged; it only has to be approximately a quarter inch away from the sauce. Any medium- or long-sized pasta will do. I used spaghetti, so I had to break them up so they would fit in the pot.
- Close the lid securely and cook on manual/high for 4 minutes. After that, quickly release the pressure before lifting the lid.
- Stir the noodles to separate them.
- Stir in the cream cheese and Monterey Jack cheeses until they are completely melted.
- Include the frozen peas and mix everything together for a minute.
- Sprinkle some toasted panko on top before serving. Yum!
