Instant Pot Turkey Breast with Herb Butter
This recipe yields a tender and juicy turkey breast smothered in a flavorful herb butter, all cooked to perfection in the Instant Pot.
Ingredients:
– 2 lbs boneless, skinless turkey breast
– 1/4 cup unsalted butter, softened
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh thyme
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the chopped parsley, thyme, and garlic powder. Cook for 1 minute, stirring constantly.
3. Place the turkey breast in the Instant Pot and add enough chicken broth to cover it.
4. Close the lid and make sure the valve is set to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Remove the turkey breast from the pot and brush with the herb butter mixture.
7. Serve hot and enjoy!
Cooking Time: 15 minutes (includes natural pressure release)
Instant Pot Turkey Chili with Beans
Get ready for a warm and comforting bowl of turkey chili with beans, made easily in your Instant Pot! This recipe is perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 lb ground turkey
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (16 oz) pinto beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 1 cup chicken broth
Instructions:
1. Press the “Saute” button on your Instant Pot and cook the turkey until browned, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, chili powder, and cumin. Cook until the onion is translucent.
3. Stir in the diced tomatoes, beans, chicken broth, salt, and pepper.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 20 minutes
Instant Pot Turkey and Wild Rice Soup
Elevate your soup game with this comforting, one-pot wonder made in the Instant Pot. This recipe combines tender turkey, nutty wild rice, and aromatic vegetables for a satisfying meal.
Ingredients:
• 1 lb boneless, skinless turkey breast or thighs
• 2 cups mixed wild rice (such as brown, white, and red)
• 4 cups chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 carrot, peeled and sliced
• 1 celery stalk, sliced
• 1 tsp dried thyme
• Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tbsp of butter.
2. Add onion, garlic, carrot, and celery; cook until vegetables are tender, about 5 minutes.
3. Add turkey, wild rice, chicken broth, thyme, salt, and pepper. Stir to combine.
4. Close the lid and set valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
6. Serve hot, garnished with chopped fresh herbs (optional).
Cooking Time: 15-20 minutes
Instant Pot Turkey Meatballs in Marinara Sauce
Add a twist to your meatball game with this easy and delicious recipe that uses ground turkey, Italian seasonings, and marinara sauce cooked to perfection in the Instant Pot.
Ingredients:
– 1 pound ground turkey
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (28-ounce) can marinara sauce
Instructions:
1. Preheat the Instant Pot to “Saute” mode. Add the olive oil, breadcrumbs, and turkey meat mixture. Cook until the meat is browned, breaking it up with a spoon as needed.
2. Add the egg, Parmesan cheese, oregano, salt, and pepper to the pot. Stir until combined.
3. Close the lid and set the valve to “Sealing”. Pressure cook on high for 5 minutes.
4. Quick-release the pressure and open the lid. Stir in the marinara sauce. Serve hot with pasta or as a sub sandwich.
Cooking Time: 5 minutes + natural release time
Instant Pot Turkey and Sweet Potato Stew
This Instant Pot recipe combines the comfort of turkey with the natural sweetness of sweet potatoes, making it a perfect meal for a busy evening.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs, cut into 1-inch pieces
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup water
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add turkey, onion, garlic, thyme, salt, and pepper; cook until turkey is browned, about 5 minutes.
3. Add sweet potatoes, chicken broth, and water to the pot.
4. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 10-12 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 20-22 minutes
Instant Pot Turkey Stroganoff with Mushrooms
Instant Pot Turkey Stroganoff with Mushrooms Recipe
A comforting and flavorful one-pot dish that’s perfect for a weeknight dinner. This Instant Pot recipe combines tender turkey, sautéed mushrooms, and creamy sauce in just 30 minutes.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt butter. Add onion and garlic; cook until softened.
2. Add turkey, mushrooms, flour, chicken broth, heavy cream, paprika, salt, and pepper. Stir to combine.
3. Close the lid and set valve to “Sealing”. Cook on “High Pressure” for 10 minutes, followed by a 5-minute natural release.
4. Open the lid and stir in any remaining sauce. Serve hot, garnished with parsley if desired.
Cooking Time: 15 minutes (including pressure release)
Instant Pot Turkey and Dumplings
A hearty and comforting dish that’s perfect for a chilly fall or winter evening. This recipe combines tender turkey breast with fluffy, buttery dumplings, all cooked to perfection in the Instant Pot.
Ingredients:
– 2 lbs boneless, skinless turkey breast
– 1 onion, chopped
– 2 cloves of garlic, minced
– 2 cups chicken broth
– 1 cup water
– 1/4 cup all-purpose flour
– 2 tbsp butter
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 cups dumpling mix (store-bought or homemade)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the chopped onion and cook until softened, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the turkey breast, chicken broth, water, flour, thyme, salt, and pepper. Stir to combine.
5. Close the lid and make sure the valve is set to “Sealing”.
6. Cook on high pressure for 12 minutes.
7. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
8. Open the lid and stir in the dumpling mix.
9. Replace the lid and cook on high pressure for an additional 5 minutes.
10. Let the pressure release naturally again, then serve hot.
Cooking Time: 20-25 minutes
Instant Pot Turkey Tacos with Avocado Salsa
Get ready to spice up your taco Tuesday with this easy and delicious recipe for Instant Pot Turkey Tacos with Avocado Salsa!
Ingredients:
– 1 lb ground turkey
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 packet of taco seasoning
– 1 can of black beans, drained and rinsed
– 1 cup of water
– Salt and pepper to taste
– Tortillas, for serving
– Avocado Salsa (recipe below)
Instant Pot Turkey Tacos:
1. Press the “Saute” button on the Instant Pot and cook the turkey until browned, breaking it up with a spoon as it cooks.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the taco seasoning packet and stir to combine.
4. Add the black beans, water, salt, and pepper to the pot. Stir to combine.
5. Close the lid of the Instant Pot and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
Avocado Salsa:
– 3 ripe avocados, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt and pepper to taste
Combine all ingredients in a bowl and stir until well combined. Serve over your Instant Pot Turkey Tacos!
Cooking Time: 5 minutes (Instant Pot) + 15-20 minutes (prep time)
Instant Pot Turkey and Quinoa Casserole
This hearty, one-pot dish combines the flavors of roasted turkey with nutritious quinoa and creamy sauce, all cooked to perfection in your Instant Pot. Perfect for a weeknight dinner or special occasion, this recipe is easy to make and deliciously satisfying.
Ingredients:
– 1 lb boneless, skinless turkey breast
– 1 cup quinoa, rinsed and drained
– 2 cups chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Press “Saute” on the Instant Pot and cook turkey until browned, about 3-4 minutes.
2. Add quinoa, chicken broth, onion, garlic, peas and carrots, heavy cream, and thyme. Stir to combine.
3. Close lid and set valve to “Sealing”. Cook at high pressure for 10 minutes, then quick-release.
4. Season with salt and pepper to taste. Serve hot and enjoy!
Cooking Time: 12 minutes (includes 2-minute natural release)
Instant Pot Turkey and Vegetable Curry
Instant Pot Turkey and Vegetable Curry Recipe
Summary:
This recipe is a flavorful and nutritious twist on traditional curry, featuring tender turkey and a variety of colorful vegetables cooked to perfection in the Instant Pot.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup mixed vegetables (carrots, zucchini, green beans)
– 2 tsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 1 can (14.5 oz) coconut milk
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chopped onions, minced garlic, and diced red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the turkey pieces, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add the mixed vegetables, diced tomatoes, coconut milk, salt, and pepper. Stir well to combine.
5. Close the lid of the Instant Pot and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
Cooking Time: 15-20 minutes
Instant Pot Turkey and Lentil Soup
Warm up with this comforting, protein-packed soup that’s ready in no time!
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs
– 1 cup brown or green lentils, rinsed and drained
– 2 carrots, chopped
– 1 celery stalk, chopped
– 1 onion, chopped
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Press “Saute” on the Instant Pot and heat the pot until it reads “HOT”.
2. Add turkey, lentils, carrots, celery, and onion; cook until the turkey is browned, about 5 minutes.
3. Add chicken broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
4. Close the lid, making sure the valve is set to “SEALING”. Press “Manual” or “Pressure Cook” and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Open the lid and check that the soup has reached your desired consistency.
Cooking Time: 20 minutes (includes pressure release)
Instant Pot Turkey and Spinach Lasagna
Elevate your lasagna game with this easy-to-make, pressure-cooked recipe that combines the flavors of turkey and spinach. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb ground turkey
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen spinach, thawed and drained
– 1 cup lasagna noodles
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the turkey, onion, and garlic until browned.
2. Add the spinach, crushed tomatoes, basil, salt, and pepper. Stir well.
3. Cook the lasagna noodles according to package instructions.
4. In a separate bowl, combine the mozzarella and Parmesan cheese.
5. Assemble the lasagna by layering the turkey mixture, noodles, and cheese mixture in the Instant Pot.
6. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 10 minutes.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 15 minutes
Instant Pot Turkey and Black Bean Enchiladas
Get ready to experience the flavors of Mexico with this unique and delicious Instant Pot recipe! This dish combines tender turkey, black beans, and enchilada sauce for a mouthwatering meal.
Ingredients:
– 1 lb boneless, skinless turkey breast
– 1 can (14.5 oz) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas
– Shredded cheese for serving (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add turkey, onion, garlic, bell pepper, cumin, paprika, and cayenne pepper; cook until turkey is browned, about 5 minutes.
3. Add black beans, enchilada sauce, and tortillas to the pot. Close lid and set valve to “Sealing”.
4. Cook on “Manual” mode for 10 minutes at high pressure, followed by a 5-minute natural release.
5. Shred turkey with two forks; serve with additional cheese if desired.
Cooking Time: 15 minutes
Instant Pot Turkey and Barley Risotto
This Instant Pot recipe is a twist on traditional risotto, featuring turkey, barley, and creamy goodness. Perfect for a comforting meal or special occasion.
Ingredients:
– 1 lb boneless, skinless turkey breast, cut into 1-inch pieces
– 2 cups Arborio rice
– 4 cups chicken broth, warmed
– 1 cup uncooked pearl barley
– 2 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Press “Saute” on the Instant Pot. Add olive oil, then cook turkey until browned, about 3-4 minutes.
2. Add onion and garlic; cook until softened, about 2-3 minutes.
3. Add Arborio rice and pearl barley. Cook, stirring constantly, for 1 minute.
4. Add warmed chicken broth, 1/2 cup at a time, stirring after each addition. Cook until liquid is mostly absorbed before adding more.
5. When all broth is used, stir in Parmesan cheese. Season with salt and pepper to taste.
6. Press “Keep Warm” or “Lentil” mode to maintain temperature while serving.
Cooking Time: 20-25 minutes
Instant Pot Turkey and Broccoli Alfredo
A comforting, one-pot meal that’s ready in no time!
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs, cut into bite-sized pieces
– 3 cups broccoli florets
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp garlic powder
– 1 tsp dried basil
– 1 tsp salt
– 1/4 tsp black pepper
– 8 oz fettuccine pasta
– 1/2 cup grated Parmesan cheese (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tbsp of butter.
2. Add turkey, broccoli, chicken broth, heavy cream, garlic powder, basil, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 8 minutes.
4. Quick-release the pressure, then open the lid.
5. Press the “Saute” button again and add fettuccine pasta. Cook until al dente, about 2-3 minutes.
6. Remove from heat and stir in Parmesan cheese (if using). Garnish with chopped parsley (if desired).
7. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Instant Pot Turkey and Corn Chowder
This creamy Instant Pot recipe combines the flavors of turkey, corn, and potatoes for a comforting and satisfying meal.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs, cut into bite-sized pieces
– 2 medium potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tbsp butter.
2. Add turkey, onion, garlic, and potatoes; cook until browned, about 5 minutes.
3. Add corn kernels, chicken broth, heavy cream, thyme, salt, and pepper.
4. Close the lid and set valve to “Sealing”. Cook at high pressure for 10-12 minutes.
5. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-22 minutes
Instant Pot Turkey and Zucchini Boats
A twist on traditional stuffed zucchini boats, this recipe combines the flavors of turkey, cheese, and herbs for a deliciously easy meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb ground turkey
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup chopped fresh parsley
– 2 medium zucchinis
– 1 tsp dried oregano
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the turkey, onion, and garlic until browned, breaking up with a spoon as it cooks.
2. Add the cheese, parsley, oregano, salt, and pepper. Stir to combine.
3. Cut the zucchinis in half lengthwise and hollow out the centers, leaving about 1/4 inch of flesh.
4. Stuff each zucchini boat with the turkey mixture, dividing it evenly among the four boats.
5. Place the zucchinis on a trivet or steamer basket, then place the basket into the Instant Pot. Add 2 cups of water to the pot.
6. Close the lid and make sure the valve is set to “Sealing”. Press the “Manual” button and cook at high pressure for 5 minutes, followed by a 10-minute natural release.
Cooking Time: 15 minutes total, plus 10 minutes natural release
Instant Pot Turkey and Pumpkin Chili
A hearty and comforting fall-inspired chili recipe that combines the flavors of roasted turkey, pumpkin, and spices.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs, cut into 1-inch pieces
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 medium pumpkin, peeled and cubed
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 2 cups chicken broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the turkey, onion, garlic, pumpkin, cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, until the turkey is browned and the vegetables are tender.
3. Add the diced tomatoes, red kidney beans, and chicken broth. Stir to combine.
4. Close the lid and make sure the valve is set to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 20-25 minutes
Instant Pot Turkey and Kale Pasta
Transform your pasta night with this quick and satisfying recipe, featuring tender turkey, nutritious kale, and a rich tomato sauce.
Ingredients:
– 1 lb ground turkey
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup kale leaves, stems removed and chopped
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper, to taste
– 8 oz pasta (such as penne or rigatoni)
– 1/4 cup grated Parmesan cheese
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the turkey until browned, breaking it up with a spoon as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the kale and cook until wilted.
4. Add the crushed tomatoes, basil, oregano, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 5 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Open the lid and add the pasta. Stir to combine.
8. Serve hot, topped with Parmesan cheese.
Cooking Time: 15-20 minutes
Instant Pot Turkey and Cranberry Stuffed Peppers
Experience the perfect blend of savory and sweet with these tender turkey-stuffed peppers, cooked to perfection in your Instant Pot.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 lb ground turkey
– 1/2 cup cranberry sauce
– 1/4 cup cooked brown rice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add the ground turkey, breaking it up with a spoon as it cooks until browned, about 5 minutes.
3. Stir in cranberry sauce, cooked rice, salt, and pepper.
4. Arrange peppers upright in the Instant Pot and add the turkey mixture on top of each pepper.
5. Close the lid and set valve to “Sealing”. Cook at high pressure for 10 minutes.
6. Let pressure release naturally for 5 minutes before quick-releasing any remaining steam.
7. Garnish with parsley, if desired. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Summary
20 Delicious Instant Pot Turkey Recipes
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