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.
Pour the broth into the inner liner pot of your pressure cooker.
Add the cream cheese pieces and mushrooms.
Sprinkle in the Italian dressing mix.
Pour in the bow tie pasta and spread it out evenly, but don't stir it.
Pour the cream over the pasta, then spread the cream of chicken soup over the pasta. Do not stir.
Close the lid and set the steam release knob to the Sealing position.
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.
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.)
When the pin in the lid drops down, open the lid and stir the pasta.
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.
Serve with a garnish of chopped fresh parsley.