Instant Pot Turkey Tetrazzini
Instant Pot turkey tetrazzini is great using leftover turkey or rotisserie chicken! Cooked with tender noodles and vegetables all in one pot, you'll love it.
Servings: 5
Ingredients
- 1.5 c turkey precooked, diced into bite size pieces
- 1 c frozen peas optional
- 1 c mushrooms quartered, baby bellas are firmer and work the best
- 3 c broth chicken, beef or vegetable
- 1 tsp garlic salt
- 1/2 tsp pepper
- 1/4 tsp salt may add more later once done, to taste
- 1 c half and half
- 1.5 c cheese optional but yummy, shredded cheddar and jack/mozzarella is go
- 12 oz egg noodles extra wide egg noodles works best
- 1/2 onion diced
Instructions
- Put your leftover diced turkey, onions, frozen peas, quartered mushrooms and seasonings into your pot.
- Pour your bag of egg noodles in and then pour your broth on top of them. Gently press noodles in so they're mostly submerged into the liquid.
- Close the lid and steam valve and set to high pressure for 3 minutes. Do a quick release when done.
- Lift lid, gently stir contents, pour in half and half and cheese and gently stir all ingredients together again.
- Put lid back on ajar just so cheese can melt and casserole can continue to thicken for about 4 minutes.
- Lift lid, gently stir and serve or allow to sit for 5 more minutes to continue to thicken more before serving. The longer it sits the thicker it gets.
Video
Nutrition
Serving: 3oz | Calories: 515kcal | Carbohydrates: 54g | Protein: 27g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 132mg | Sodium: 1424mg | Potassium: 390mg | Fiber: 2g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 1mg | Calcium: 322mg | Iron: 2mg