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. It doesn’t get much easier than this tasty dish!
Instant Pot Leftover Turkey Pasta
I have been asked to make some recipes that use up leftover turkey meat. This is one I came up with when a different plan fell through and I had to whip up a meal for company. They loved it!
So, in the spirit of planning ahead to the ‘after Thanksgiving’ meals, I’m sharing my recipe for Instant Pot Leftover Turkey Pasta with you!
This is a creamy pasta dish, and works well with the turkey. The farfalle, or bow tie, pasta is a great choice for this recipe because it is hearty and light at the same time.
A Few Helpful Tips
If you don’t have leftover turkey, a shredded rotisserie chicken would also be really good in this recipe. I like using those chickens in all kinds of recipes! Talk about easy!
A word about the seasoning in this recipe. Try to get the Zesty Italian salad dressing mix. It’s zestier, lol! If all you can find is the regular kind, it will still taste good.
You could also use Italian seasoning, though the flavor will not be quite as intense.
If you want to shave off a few calories, use low fat cream cheese, reduced fat soup, and half and half. Then you can eat another piece of that leftover pie!
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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.
- 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
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Pour the broth into the inner liner pot of your pressure cooker.
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Add the cream cheese pieces and mushrooms.
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Sprinkle in the Italian dressing mix.
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Pour in the bow tie pasta and spread it out evenly, but don't stir it.
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Pour the cream over the pasta, then spread the cream of chicken soup over the pasta. Do not stir.
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Close the lid and set the steam release knob to the Sealing position.
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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.
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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.)
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When the pin in the lid drops down, open the lid and stir the pasta.
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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.
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Serve with a garnish of chopped fresh parsley.
Resources to Make Pressure Cooker Leftover Turkey Pasta recipe and more
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The directions don’t say when to add the heavy cream….is it added before pressure cooking or after? Thank You!
Oops! Fixed it! Thanks!
I got a new electric pressure cooker for Christmas and I’m trying this tonight! Thank you for sharing! ❤️
I hope you like it!
I think you just made my day!!! I’ve made several of your recipes and they’ve worked out well for us, so I’m excited about this. Last night at a small gathering the discussion got around to what to do with all the leftover turkey. I actually mentioned your site and said I’d be checking to see what IP miracle you were pulling off. And here it is!!! Thank you. Thank you. Thank you.
That’s great! I do hope you like it!
Delicious! And beyond easy, too!
Thank you for another great IP recipe!
Oh, I forgot to mention: I used fresh mushrooms (sliced first), and I only had dry chicken bouillon that made 2 cups, so I improvised and added 2 cups bouillon, then a cup of plain water but added 1/2 tsp salt, plus the mushrooms had some liquid that added great flavor! I added some garlic and onion powders, and I had frozen cream cheese, which also worked out perfectly! I followed the layering as written, but added the cream without measuring it first. The consistency of this dish is pure heaven!! Thanks again!! 🙂