Ingredients

The following ingredients have 4 Servings
  • 3 cups cooked turkey
  • 1 tablespoon herbes de Provence seasoning
  • 2 teaspoons dried minced onions
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground pepper
  • 1 16-ounce box penne pasta
  • 4 cups turkey or chicken broth
  • 1 cup heavy cream
  • 1 cup cooked mixed vegetables
  • 1/2 cup shredded Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instruction

  • Add the turkey to the Instant Pot, then add the uncooked pasta, herbes de Provence, minced onions, sea salt, garlic powder and pepper
  • Pour turkey or chicken broth over and around pasta, then place lid on pressure cooker, and turn vent to Sealing position and hit PRESSURE COOK for 4 minutes
  • Pot will take a few minutes to reach pressure, then cook for 4 minutes and beep when done. Do a quick release, and when pin drops, carefully remove lid, and stir 
  • Add the thawed frozen vegetables, and stir in the heavy cream. Gradually add both cheeses, and stir until smooth and creamy. Sauce will thicken as pasta cools