15 Quick Ground Turkey Instant Pot Recipes for Stress-Free Meals

I recently discovered the magic of Instant Pot cooking, and it’s been a real game-changer for my kitchen adventures. Ground turkey recipes have become my go-to for creating delicious meals without the hassle. Whether it’s a comforting turkey chili or a zesty taco soup, these recipes promise minimal cleanup. Tossing everything into one pot and letting it work its wonders is perfect for busy days. There’s a delightful recipe here that’s sure to surprise and inspire you.

Ground Turkey Chili

Ground Turkey Chili is a hearty, flavorful dish that’s perfect for a cozy family dinner or a gathering of friends. Made with lean ground turkey, beans, tomatoes, and a mix of spices, this chili provides a healthy yet satisfying meal. Using an Instant Pot makes the cooking process quick and convenient, ensuring you can enjoy a delicious bowl of chili with minimal effort and in a fraction of the time it would take on the stovetop.

This recipe serves 4-6 people and comes together in under an hour, making it ideal for busy weeknights. The Instant Pot not only saves time but also enhances the flavors by pressure cooking the ingredients together. Whether you’re a seasoned chili lover or trying it for the first time, this Ground Turkey Chili will surely become a staple in your meal rotation.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to sauté mode and let it heat up. Add the olive oil to the pot.
2. Cook the Turkey: Add the ground turkey to the pot and cook, breaking it up with a spoon until it’s browned and no longer pink. This should take about 5-7 minutes.
3. Add Aromatics: Stir in the diced onion, minced garlic, red and green bell peppers. Sauté until the vegetables are tender, about 3-4 minutes.
4. Spice it Up: Add the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir well to coat the meat and vegetables in the spices.
5. Incorporate Liquids and Beans: Pour in the diced tomatoes, tomato sauce, kidney beans, black beans, chicken broth, Worcestershire sauce, and brown sugar. Stir everything together to combine.
6. Pressure Cook: Secure the lid on the Instant Pot and set it to manual high pressure for 15 minutes. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes before performing a quick release.
7. Final Touches: After the pressure is fully released, open the lid and give the chili a good stir. Taste and adjust seasoning if necessary.
8. Serve: Serve the chili hot, garnished with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or sliced jalapeños.

Extra Tips:

For a deeper flavor, consider browning the turkey and sautéing the vegetables in batches to avoid overcrowding the pot. If you prefer a thicker chili, you can reduce the amount of chicken broth or let the chili simmer on sauté mode for a few additional minutes after pressure cooking.

Feel free to customize the spice level by adjusting the chili powder and cayenne pepper to your taste. Additionally, this chili can be made in advance and stored in the refrigerator for up to three days, or frozen for up to three months, making it a great meal prep option.

Turkey Taco Soup

Turkey Taco Soup is a hearty and delicious dish that combines the rich flavors of ground turkey with classic taco ingredients, all cooked to perfection in an Instant Pot. This meal is perfect for a busy weeknight dinner as it comes together quickly and requires minimal preparation. The soup isn’t only nutritious but also versatile, allowing you to tweak the spice level or add your favorite toppings to suit your palate.

The beauty of using an Instant Pot for this recipe is the way it enhances the flavors while cutting down on cooking time. The pressure cooking method guarantees that the ground turkey is tender and the vegetables are perfectly cooked, making this soup a comforting and satisfying option for both family dinners and casual gatherings. With its bold flavors and inviting aroma, Turkey Taco Soup is sure to become a weekly staple in your household.

Ingredients (Serves 4-6):

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 packet (1 oz) taco seasoning
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips

Instructions:

1. Prepare the Instant Pot: Start by turning on the Instant Pot and selecting the ‘Sauté’ function. Add 1 tablespoon of olive oil and let it heat up for a minute.
2. Cook the Ground Turkey: Add the diced onion and minced garlic to the Instant Pot and sauté for about 2-3 minutes until the onion is translucent. Add the ground turkey and cook, breaking it up with a wooden spoon, until it’s browned and no longer pink.
3. Add Vegetables and Seasoning: Stir in the diced bell pepper, black beans, corn, diced tomatoes, and taco seasoning. Mix well to confirm the seasoning is evenly distributed.
4. Add Broth: Pour in the chicken broth, stirring to combine all the ingredients. Scrape the bottom of the pot with a spoon to confirm no bits are stuck, which can prevent the Instant Pot from reaching pressure.
5. Pressure Cook the Soup: Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the cooking time to 5 minutes on high pressure.
6. Release Pressure: Once the cooking time is complete, allow the pressure to naturally release for about 10 minutes, then carefully turn the valve to ‘Venting’ to release the remaining pressure.
7. Serve and Enjoy: Open the lid and give the soup a good stir. Taste and adjust seasoning with salt and pepper if needed. Serve hot with optional toppings like shredded cheese, sour cream, chopped cilantro, or tortilla chips.

Extra Tips: For added depth of flavor, consider adding a splash of lime juice just before serving. This will brighten up the dish and enhance the taste of the soup. If you prefer your soup to have more heat, add a diced jalapeno or a pinch of cayenne pepper during the cooking process.

Finally, this soup stores well in the refrigerator for up to 3 days, making it a great option for meal prep. Simply reheat it in the microwave or on the stovetop when ready to enjoy.

Turkey and Spinach Pasta

Ground turkey and spinach pasta is a flavorful and nutritious dish that can be easily prepared using an Instant Pot. This recipe takes advantage of the pressure cooking method to infuse the turkey with rich flavors while maintaining the nutrients in the spinach. The combination of lean ground turkey, earthy spinach, and perfectly cooked pasta results in a satisfying meal that the whole family will enjoy.

With minimal prep and clean-up, it’s an ideal dish for busy weeknights or a quick, wholesome dinner solution. This dish not only provides a healthy alternative to traditional pasta dishes but also guarantees a hearty serving of protein and vegetables. The Instant Pot’s ability to cook everything in one pot makes the process seamless, and you can have dinner ready in under 30 minutes.

The creamy texture of the sauce, combined with the savory taste of turkey and spinach, creates a comforting meal that appeals to both kids and adults. Let’s explore the details of how you can effortlessly prepare this delightful Turkey and Spinach Pasta.

Ingredients (Serves 4-6):

• 1 lb ground turkey
• 2 cups fresh spinach, packed
• 12 oz pasta (penne or rigatoni work well)
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté mode and add the olive oil. Once the oil is hot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
2. Cook the Turkey: Add the ground turkey to the pot. Cook it, breaking it apart with a spatula until it’s browned and cooked through, about 5-7 minutes. Season with salt, pepper, and Italian seasoning while cooking.
3. Add Liquids and Pasta: Pour in the chicken broth and heavy cream, stirring to combine with the turkey. Add the pasta, making sure it’s mostly submerged in the liquid for even cooking.
4. Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the manual or pressure cook setting and adjust the time to 5 minutes.
5. Quick Release: Once the cooking cycle is complete, perform a quick release by carefully turning the valve to the venting position. Open the lid once the pressure has fully released.
6. Incorporate Spinach and Cheese: Stir in the fresh spinach and Parmesan cheese. Mix until the spinach wilts and the cheese is fully melted and incorporated into the sauce, creating a creamy texture.
7. Serve: Taste and adjust seasoning if necessary with additional salt or pepper. Serve the pasta hot, garnished with extra Parmesan if desired.

Extra Tips:

• For added flavor, consider including a pinch of red pepper flakes or a splash of white wine when sautéing the onions and garlic.
• Feel free to substitute the heavy cream with a lighter option like half-and-half or a dairy-free alternative if you prefer.
• If you don’t have fresh spinach, frozen spinach can be used as well; just make sure to thaw and drain it before adding.
• This dish is versatile and can be enhanced with additional vegetables like mushrooms or bell peppers, depending on your preference.

Turkey Stuffed Peppers

Here’s a recipe for making Turkey Stuffed Peppers using an Instant Pot. This dish is a delightful combination of ground turkey, vegetables, and spices, all cozily stuffed into vibrant bell peppers.

It’s a healthy, flavorful, and satisfying meal that can be prepared in less than an hour. Perfect for a family dinner, this recipe serves 4-6 people and is sure to be a hit with both kids and adults alike.

Turkey Stuffed Peppers are ideal for those busy weeknights when you want something nutritious yet quick to prepare. The Instant Pot not only speeds up the cooking process but also enhances the flavors by allowing the ingredients to meld together beautifully.

With minimal prep and cleanup, this recipe will likely become a staple in your household.

Ingredients:

• 6 large bell peppers
• 1 pound ground turkey
• 1 cup cooked brown rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup canned diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup chicken broth
• 2 tablespoons olive oil

Instructions:

1. Prepare the Bell Peppers: Begin by washing the bell peppers thoroughly. Cut the tops off each pepper and remove the seeds and membranes inside. Set aside.
2. Sauté the Aromatics: Turn on the Instant Pot and select the ‘Sauté’ function. Add olive oil to the pot. Once hot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, approximately 3-4 minutes.
3. Cook the Ground Turkey: Add the ground turkey to the pot with the onions and garlic. Cook the turkey, breaking it apart with a spatula, until it’s browned and no longer pink.
4. Mix in Other Ingredients: Stir in the cooked brown rice, canned diced tomatoes, oregano, basil, salt, and pepper. Allow the mixture to cook for another 2 minutes to combine the flavors. Turn off the ‘Sauté’ function.
5. Stuff the Peppers: Carefully stuff each bell pepper with the turkey and rice mixture. Press the filling down gently to guarantee each pepper is well-stuffed.
6. Prepare for Pressure Cooking: Pour the chicken broth into the bottom of the Instant Pot. Place the stuffed peppers upright in the pot, ensuring they’re standing securely in the broth.
7. Cook in the Instant Pot: Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position. Select ‘Pressure Cook’ or ‘Manual’ and set the timer for 10 minutes.
8. Release the Pressure: Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to let out any remaining pressure.
9. Finish with Cheese: Open the lid and sprinkle mozzarella cheese on top of each pepper. Close the lid again (without sealing) for a minute or two to allow the cheese to melt from the residual heat.
10. Serve and Enjoy: Carefully remove the stuffed peppers from the Instant Pot using tongs, and serve hot. Enjoy your delicious Turkey Stuffed Peppers!

Extra Tips:

For added flavor, consider using a variety of colored bell peppers to make the dish more visually appealing.

You can also substitute the brown rice with quinoa or cauliflower rice for a low-carb alternative. If you prefer a spicier dish, add a pinch of red pepper flakes or a chopped jalapeño to the turkey mixture.

Adjust the cooking time slightly if your peppers are unusually large or small to guarantee they’re cooked through.

Turkey Meatball Marinara

Turkey Meatball Marinara is a delicious and comforting dish that brings together the savory flavors of turkey meatballs and rich marinara sauce. Using an Instant Pot, you can whip up this hearty meal in no time, making it perfect for busy weeknights or a cozy family dinner.

The tender turkey meatballs soak up the flavorful marinara sauce, creating a mouthwatering dish that pairs beautifully with pasta, rice, or crusty bread. This recipe yields a serving for 4-6 people, guaranteeing there’s plenty to go around.

By using ground turkey, the meatballs aren’t only healthier but also incredibly moist and flavorful. The Instant Pot considerably cuts down on cooking time, allowing you to enjoy this Italian-inspired meal without spending hours in the kitchen. Gather your ingredients and follow the simple steps below to create a dish that will quickly become a family favorite.

Ingredients:

• 1 pound ground turkey
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 cups marinara sauce
• 1/2 cup water
• Fresh basil for garnish (optional)

Instructions:

1. Prepare the Meatball Mixture: In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, chopped onion, garlic, egg, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well combined.
2. Form the Meatballs: Shape the mixture into 1-inch meatballs. This should yield approximately 16-20 meatballs, depending on the size.
3. Sauté the Meatballs: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once the oil is hot, add the meatballs in batches, browning them on all sides. This should take about 5-7 minutes per batch. Remove the browned meatballs and set them aside.
4. Deglaze the Pot: Turn off the ‘Sauté’ function. Add 1/2 cup of water to the pot and scrape up any browned bits from the bottom with a wooden spoon. This will help prevent the burn warning during pressure cooking.
5. Add Marinara Sauce and Meatballs: Pour the marinara sauce into the pot and gently add the meatballs back in. Stir gently to guarantee the meatballs are covered with the sauce.
6. Pressure Cook: Secure the Instant Pot lid and set the valve to the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the timer for 10 minutes on high pressure.
7. Release Pressure: Once the cooking time is complete, allow the pressure to naturally release for about 5 minutes, then perform a quick release by carefully turning the valve to the ‘Venting’ position.
8. Serve: Open the lid and give the meatballs a gentle stir. Serve the Turkey Meatball Marinara with your choice of pasta, rice, or bread. Garnish with fresh basil if desired.

Extra Tips:

For an even richer flavor, consider adding a splash of red wine to the marinara sauce before pressure cooking. This will enhance the sauce’s depth and complexity.

When forming the meatballs, wet your hands slightly to prevent the mixture from sticking. Guarantee the meatballs aren’t overcrowded during the browning step to achieve an even crust. If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.

Enjoy your Turkey Meatball Marinara fresh, or store leftovers in the fridge for up to 3 days.

Turkey Stroganoff

Turkey Stroganoff is a delightful twist on the classic beef dish, offering a lighter yet equally delicious alternative that can be made conveniently in an Instant Pot. This recipe is perfect for busy weeknights, providing a hearty and comforting meal in a fraction of the time it would take using traditional methods.

The ground turkey absorbs the rich flavors of the creamy sauce, while the Instant Pot guarantees that the dish is cooked to perfection with minimal effort. The convenience of using an Instant Pot means you can have this savory dish ready in under an hour, making it ideal for feeding a family of 4-6 people.

With simple ingredients, this Turkey Stroganoff isn’t only budget-friendly but also a healthier option, perfect for those who are looking to enjoy a delicious meal without compromising on nutrition. Let’s plunge into the ingredients and steps to create this mouth-watering meal.

Ingredients:

• 1 lb ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 3 cups chicken broth
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 oz egg noodles
• 1 cup sour cream
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Sauté the Aromatics: Set your Instant Pot to the sauté function and add the olive oil. Once hot, add the diced onion and minced garlic, stirring until the onion becomes translucent and fragrant, about 3-5 minutes.
2. Cook the Turkey: Add the ground turkey to the pot. Cook, breaking it up with a wooden spoon, until the turkey is browned and cooked through. This should take about 5-7 minutes.
3. Add Mushrooms and Seasonings: Stir in the sliced mushrooms, Worcestershire sauce, paprika, salt, and pepper. Cook for another 3 minutes, allowing the mushrooms to soften slightly.
4. Pour in the Broth: Add the chicken broth to the pot, guaranteeing the turkey and mushrooms are well submerged. Scrape the bottom of the pot to release any browned bits, enhancing the flavor of the dish.
5. Incorporate the Noodles: Add the egg noodles to the pot, gently pressing them down so they’re mostly covered by the liquid.
6. Pressure Cook: Secure the lid on the Instant Pot, set the valve to the sealing position, and select the manual or pressure cook button. Cook on high pressure for 5 minutes.
7. Release the Pressure: Once the cooking time is up, perform a quick release by carefully turning the valve to the venting position. Open the lid once all the pressure has been released.
8. Make the Sauce Creamy: In a small bowl, mix the cornstarch with water to create a slurry. Add the sour cream and slurry to the pot, stirring well to incorporate. The sauce will thicken as you mix.
9. Serve: Turn off the Instant Pot and let the stroganoff sit for a few minutes to thicken further. Serve hot, garnished with chopped fresh parsley.

Extra Tips:

For the best flavor, verify you brown the turkey well before adding the other ingredients, as this builds a rich base for the dish. If you prefer a thicker sauce, you can add more cornstarch slurry.

Additionally, feel free to customize the recipe with your favorite vegetables or herbs. For a gluten-free version, substitute the egg noodles with gluten-free pasta or rice. Remember to adjust the cooking time accordingly if you make any substitutions. Enjoy your flavorful and comforting Turkey Stroganoff!

Turkey and Vegetable Stew

Looking for a comforting and hearty meal that’s both healthy and easy to prepare? This Turkey and Vegetable Stew made in the Instant Pot is the perfect solution. Packed with lean ground turkey, a variety of fresh vegetables, and a flavorful broth, this stew isn’t only nutritious but also incredibly satisfying. The Instant Pot makes the cooking process a breeze, locking in flavors and guaranteeing your stew is ready in no time.

This recipe serves 4-6 people, making it ideal for family dinners or meal prep for the week. The combination of ground turkey and vegetables like carrots, potatoes, and peas create a deliciously balanced dish that’s both filling and wholesome. With warming spices and herbs, this stew is sure to become a family favorite, especially during the colder months.

Ingredients:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup frozen peas
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté setting and add the olive oil. Allow the oil to heat up for about a minute.
2. Cook the Turkey: Add the ground turkey to the pot and cook until it’s browned, breaking it up with a spatula. This should take about 5-7 minutes. Remove any excess fat if necessary.
3. Sauté the Aromatics: Add the diced onion and minced garlic to the turkey. Sauté for an additional 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
4. Add Vegetables: Stir in the sliced carrots, diced potatoes, and frozen peas. Mix well to combine all the ingredients.
5. Incorporate Liquids and Seasonings: Pour in the diced tomatoes and chicken broth. Add the dried thyme, oregano, bay leaf, and season with salt and pepper. Stir everything together to guarantee even seasoning.
6. Pressure Cook: Secure the lid on the Instant Pot and set it to the ‘Sealing’ position. Cancel the sauté function and set the Instant Pot to ‘Pressure Cook’ on high for 10 minutes.
7. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes, then carefully do a quick release to remove any remaining pressure.
8. Final Touches: Open the lid and give the stew a good stir. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.

Extra Tips:

For an even richer flavor, consider browning the turkey a little longer to develop more caramelization.

If you prefer a thicker stew, after pressure cooking, you can set the Instant Pot back to sauté and let it simmer uncovered for a few extra minutes to reduce the liquid.

Feel free to customize the vegetables based on your preferences or what you have on hand, such as adding zucchini or bell peppers.

This stew also freezes well, so consider making a double batch to save some for later!

Turkey and Black Bean Burritos

Turkey and Black Bean Burritos are a delicious and satisfying meal that can be quickly prepared using an Instant Pot. This dish combines the lean protein of ground turkey with the hearty texture of black beans, all wrapped up in a warm tortilla and topped with your favorite toppings. The Instant Pot not only speeds up the cooking process but also helps to infuse the flavors for a more robust taste.

Perfect for a family dinner or a gathering with friends, these burritos are sure to please everyone’s palate.

These burritos are incredibly versatile, allowing you to add or substitute ingredients based on your preference or dietary needs. Whether you like them spicy or mild, with cheese or without, Turkey and Black Bean Burritos offer a great base that you can customize to your liking.

Plus, they’re an excellent option for meal prepping, as they can be made ahead of time and stored in the refrigerator or freezer for a quick and easy meal on a busy day.

Ingredients for 4-6 servings:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 1/2 cup chicken broth
• 6 large flour tortillas
• 1 cup shredded cheddar cheese
• Optional toppings: sour cream, guacamole, chopped cilantro, sliced jalapeños

Cooking Instructions:

1. Prepare Instant Pot: Set your Instant Pot to sauté mode and add the olive oil. Once the oil is hot, add diced onions and minced garlic. Sauté for about 2-3 minutes until the onions become translucent and fragrant.
2. Cook the Turkey: Add the ground turkey to the Instant Pot. Cook while stirring frequently to break up the meat, until the turkey is browned and cooked through, approximately 5-7 minutes.
3. Season the Meat: Sprinkle chili powder, cumin, paprika, salt, and black pepper over the turkey. Stir well to coat the meat evenly with the spices.
4. Add Beans and Tomatoes: Add the drained black beans and diced tomatoes with their juices to the pot. Stir the mixture to combine all the ingredients.
5. Deglaze and Pressure Cook: Pour in the chicken broth, scraping the bottom of the pot to deglaze. This will prevent any bits from sticking and burning. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes.
6. Release Pressure: Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to let out any remaining steam.
7. Assemble Burritos: Lay the tortillas flat and evenly distribute the turkey and black bean filling onto each. Sprinkle shredded cheddar cheese over the filling, and roll up the burritos tightly.
8. Serve and Enjoy: Serve the burritos warm with optional toppings of your choice, such as sour cream, guacamole, or a sprinkle of fresh cilantro.

Extra Tips:

For peak flavor, make sure to brown the turkey well before adding other ingredients, as this step really enhances the taste profile of the dish.

If you prefer a spicier kick, consider adding more chili powder or a pinch of cayenne pepper. Additionally, if you want to make this dish even healthier, you can substitute whole wheat tortillas for an added boost of fiber.

Finally, these burritos can be individually wrapped and frozen for up to 3 months, making them a convenient make-ahead meal option.

Turkey and Quinoa Casserole

Turkey and Quinoa Casserole is a wholesome, nutritious dish that combines lean ground turkey with protein-rich quinoa, bright vegetables, and savory spices.

This meal isn’t only packed with flavor but is also easy to prepare thanks to the convenience of an Instant Pot. Perfect for a family dinner or meal prep, this casserole offers a comforting blend of textures and tastes, making it a delightful addition to your weekly menu.

Cooking it in an Instant Pot not only speeds up the process but also locks in the flavors, ensuring every bite is just as delicious as the next. The combination of turkey, quinoa, and vegetables creates a balanced meal that’s both satisfying and healthy.

Enjoy this dish on its own or with a side salad for an extra boost of freshness. This recipe serves 4-6 people, making it ideal for gatherings or leftovers throughout the week.

Ingredients:

• 1 lb ground turkey
• 1 cup quinoa, rinsed
• 1 cup chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup bell peppers, chopped (any color)
• 1 cup broccoli florets
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function. Add the olive oil to the pot and allow it to heat up.
2. Cook the Turkey: Add the ground turkey to the Instant Pot. Cook it until it’s browned, breaking it apart with a wooden spoon. This should take about 5-7 minutes.
3. Sauté Vegetables: Add the diced onion and minced garlic to the turkey. Sauté for another 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
4. Add Remaining Ingredients: Stir in the quinoa, chicken broth, diced tomatoes (with juice), chopped bell peppers, broccoli, cumin, smoked paprika, salt, and pepper. Make sure everything is well combined.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to manual high pressure for 10 minutes. Once the time is up, allow the pressure to release naturally for about 10 minutes before performing a quick release for any remaining pressure.
6. Add Cheese: Open the Instant Pot and stir the mixture. Sprinkle the shredded cheddar cheese over the top. Replace the lid for a few minutes to let the cheese melt from the residual heat.
7. Serve: Once the cheese has melted, give the casserole a final stir and serve warm. Enjoy your Turkey and Quinoa Casserole with a garnish of fresh herbs if desired.

Extra Tips:

When rinsing your quinoa, make sure to do it thoroughly to remove its natural coating, called saponin, which can cause a bitter taste.

If you prefer a spicier dish, consider adding a pinch of red pepper flakes or a dash of hot sauce to the mix.

For those who enjoy extra vegetables, consider adding spinach or zucchini, which work well in this casserole.

Finally, if you find the casserole too thick for your liking, a splash of extra broth can help achieve the desired consistency.

Turkey Bolognese

Transform your dinner routine with this Ground Turkey Bolognese, a healthier twist on the classic Italian dish. Using an Instant Pot not only speeds up the cooking process but also enhances the flavors, making it a convenient option for busy weeknights.

This recipe combines lean ground turkey with aromatic vegetables, savory spices, and a rich tomato sauce, creating a hearty meal that pairs perfectly with pasta or zoodles. The result is a flavorful and satisfying dish that your whole family will love.

This Ground Turkey Bolognese is perfect for serving 4-6 people and can be easily adjusted to suit your family’s preferences. Whether you’re looking for a comforting meal on a chilly evening or a quick yet delicious dinner, this recipe is bound to become a favorite.

With minimal prep time and the Instant Pot doing most of the work, you can enjoy a delicious homemade dinner with less hassle and more flavor.

Ingredients:

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish
• Cooked pasta or zoodles, for serving

Instructions:

1. Prepare the Ingredients: Start by gathering all your ingredients. Chop the onion, carrot, and celery, and mince the garlic to make certain everything is ready for cooking.
2. Saute the Vegetables: Set your Instant Pot to the sauté function and add the olive oil. Once hot, add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes or until the vegetables are soft and fragrant.
3. Brown the Turkey: Add the ground turkey to the pot and cook until it’s browned and no longer pink, breaking it up with a spatula as it cooks.
4. Combine Ingredients: Stir in the crushed tomatoes, tomato paste, chicken broth, oregano, basil, salt, and pepper. Mix well to combine all the flavors.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to cook on high pressure for 10 minutes. Once done, allow the pressure to release naturally for about 10 minutes before performing a quick release.
6. Finish and Serve: Open the lid and give the Bolognese a good stir. If desired, adjust seasoning with additional salt and pepper. Serve the Bolognese over cooked pasta or zoodles, and top with grated Parmesan cheese and fresh basil leaves.

Extra Tips:

For a deeper flavor, consider adding a splash of red wine during step 4 before sealing the Instant Pot. This can enhance the richness of the sauce.

If you prefer a thicker sauce, after pressure cooking, set the Instant Pot to sauté mode again and let the sauce simmer for a few minutes to reduce to your desired consistency.

This dish can also be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to a month, making it a great meal prep option.

Turkey and Rice Pilaf

Turkey and Rice Pilaf is a delightful and hearty dish that combines the lean protein of ground turkey with the aromatic flavors of rice pilaf. This recipe is perfect for a family dinner or a meal prep option, as it can be easily cooked in an Instant Pot. The combination of spices, vegetables, and turkey results in a satisfying meal that’s both nutritious and flavorful.

The Instant Pot allows for a quick and convenient cooking process, retaining the moisture and taste of the ingredients, making it an ideal choice for busy weeknights.

This Turkey and Rice Pilaf recipe serves 4-6 people and is a great way to incorporate more lean protein into your diet. The ground turkey is cooked with a blend of spices, onion, garlic, and bell peppers, which are then mixed with rice to create a savory pilaf. The dish is finished off with a touch of lemon juice and fresh herbs to add a burst of freshness.

The Instant Pot guarantees that the rice is perfectly cooked and infused with the flavors of the turkey and vegetables, creating a cohesive and delicious dish.

Ingredients:

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 cup long-grain white rice
• 2 cups chicken broth
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the olive oil. Allow it to heat for a minute until it shimmers.
2. Cook the Turkey: Add the ground turkey to the pot and cook for about 5-7 minutes, breaking it apart with a wooden spoon, until it’s browned and no longer pink.
3. Sauté Vegetables: Add the diced onion, minced garlic, and diced red bell pepper to the turkey. Cook for an additional 3-4 minutes until the vegetables are soft and fragrant.
4. Add Spices: Stir in the ground cumin, ground coriander, and paprika. Mix well to confirm the turkey and vegetables are evenly coated with the spices.
5. Add Rice and Broth: Pour in the rice and chicken broth. Stir to combine, making sure the rice is submerged in the liquid.
6. Pressure Cook: Secure the lid of the Instant Pot and set it to high pressure for 6 minutes. After the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
7. Finish the Dish: Carefully remove the lid and stir in the lemon juice. Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.

Extra Tips:

For an even more flavorful dish, consider using homemade chicken broth or adding a bay leaf along with the rice and broth for extra depth.

Make sure to rinse the rice under cold water before adding it to the pot; this helps remove excess starch and prevents the rice from becoming too sticky.

If you prefer a spicier pilaf, consider adding a pinch of cayenne pepper or a few red pepper flakes along with the other spices.

Finally, for a complete meal, serve the pilaf with a side of steamed vegetables or a fresh salad.

Turkey Curry

This Ground Turkey Instant Pot Curry is a delightful and flavorful dish that’s perfect for those busy weeknights when you need a quick yet delicious meal.

Combining ground turkey with aromatic spices, this curry offers a comforting and fulfilling experience. The Instant Pot makes it incredibly easy to prepare, considerably cutting down on cooking time while enhancing the flavors of the ingredients.

Suitable for a family dinner, this recipe serves 4-6 people, guaranteeing everyone can enjoy a hearty portion. The ground turkey takes on the bold spices beautifully, and the Instant Pot guarantees that every bite is tender and bursting with flavor.

This curry is best served with steamed rice or warm naan bread to soak up the delicious sauce.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound ground turkey
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional)
• 1 (14-ounce) can diced tomatoes
• 1 cup chicken broth
• 1 cup coconut milk
• Salt and pepper to taste
• 1 cup frozen peas
• Fresh cilantro, chopped, for garnish

Cooking Instructions

1. Prepare the Instant Pot: Set your Instant Pot to the sauté setting and add the vegetable oil. Allow it to heat up for a minute or two.
2. Cook the Aromatics: Add the chopped onion to the pot and sauté for about 3-4 minutes until it’s soft and translucent. Stir in the minced garlic and grated ginger and cook for an additional 1-2 minutes until fragrant.
3. Brown the Turkey: Add the ground turkey to the pot, breaking it up with a spoon as it cooks. Sauté until the turkey is no longer pink, approximately 5-7 minutes.
4. Add Spices: Sprinkle in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Stir well to coat the turkey evenly with the spices.
5. Add Liquid Ingredients: Pour in the diced tomatoes, chicken broth, and coconut milk. Stir everything together, guaranteeing that any browned bits stuck to the bottom are scraped up to avoid triggering a “burn” notice.
6. Pressure Cook: Secure the lid on the Instant Pot and set it to manual high pressure for 5 minutes. Once the cooking time is over, allow the pressure to release naturally for about 10 minutes, then perform a quick release to let out any remaining pressure.
7. Finish the Dish: Open the lid and stir in the frozen peas. Set the Instant Pot back to sauté and let the curry simmer for a few minutes until the peas are heated through. Season with salt and pepper to taste.
8. Garnish and Serve: Turn off the Instant Pot and garnish the curry with freshly chopped cilantro before serving it hot with rice or naan.

Extra Tips

To enhance the flavor of this Ground Turkey Instant Pot Curry, consider letting the curry sit for a few minutes after cooking.

This resting period allows the flavors to meld together even more. If you prefer a thicker curry sauce, you can simmer the curry on the sauté setting for a few extra minutes before serving.

Additionally, feel free to adjust the level of spice to your taste by modifying the amount of cayenne pepper. For a vegetarian version, substitute the ground turkey with chickpeas or lentils.

Turkey Lasagna Soup

Turkey Lasagna Soup is a delightful twist on the classic Italian lasagna, simplified and made easily in an Instant Pot. This flavorful soup combines hearty ground turkey, lasagna noodles, and a rich tomato broth, making it a perfect one-pot meal for any night of the week.

It’s a comforting dish that satisfies the entire family, with all the beloved elements of lasagna transformed into a warm, soothing soup. The Instant Pot makes this recipe not only quick but also incredibly delicious, as the pressure cooking allows the flavors to meld together beautifully.

The soup is packed with protein from ground turkey, and the addition of Italian herbs and spices brings an authentic taste reminiscent of traditional lasagna. Topped with a dollop of ricotta cheese and a sprinkle of mozzarella, each spoonful is an explosion of flavors and textures, providing a comforting and filling meal that serves 4-6 people.

Ingredients:

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 1 can (28 ounces) crushed tomatoes
• 8 lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil, for garnish

Instructions:

1. Sauté the Aromatics:

Set the Instant Pot to the ‘Sauté’ function. Add the olive oil and allow it to heat up for a minute. Add the diced onion and minced garlic, sautéing for about 2-3 minutes until the onion becomes translucent and fragrant.

2. Cook the Turkey:

Add the ground turkey to the pot. Cook and crumble the turkey using a spatula until it’s browned and cooked through, about 5-7 minutes.

3. Season the Mixture:

Stir in the Italian seasoning, salt, and black pepper, confirming the turkey is well coated with the spices.

4. Add Liquid Ingredients:

Pour in the chicken broth and crushed tomatoes. Stir well to combine all ingredients.

5. Pressure Cook:

Add the broken lasagna noodles to the pot, pressing them down gently into the liquid. Secure the lid, set the valve to ‘Sealing’, and select ‘Pressure Cook’ or ‘Manual’ for 4 minutes.

6. Quick Release:

Once the cooking time is complete, perform a quick release by carefully turning the valve to ‘Venting’. Open the lid once the pressure has fully released.

7. Finish and Serve:

Stir the soup to confirm everything is well combined. Ladle the soup into bowls, topping each serving with a dollop of ricotta cheese, a sprinkle of mozzarella, and a bit of grated Parmesan. Garnish with fresh basil if desired.

Extra Tips:

When preparing Turkey Lasagna Soup, consider using whole wheat or gluten-free lasagna noodles for a healthier alternative. Adjust the seasoning according to your taste; if you prefer a spicier soup, add a pinch of red pepper flakes.

If the soup is too thick after pressure cooking, simply add a little more chicken broth or water to reach your desired consistency. Remember, garnishing with fresh basil not only adds a touch of color but also enhances the overall flavor profile of the dish.

Enjoy your homemade, comfort-filled Turkey Lasagna Soup!

Turkey Sloppy Joes

Turkey Sloppy Joes are a tasty and healthier twist on the traditional Sloppy Joe, using lean ground turkey as the main ingredient. This recipe is perfect for those who are looking for a quick and easy meal that can be made in the Instant Pot. Not only does this method save you time, but it also infuses the turkey with rich flavors, making it a delicious and satisfying meal for the whole family.

The combination of tender ground turkey and a tangy homemade sauce creates a mouthwatering dish that’s sure to become a weeknight favorite. This recipe is designed to serve 4-6 people, making it ideal for family dinners or small gatherings. The Instant Pot allows you to cook everything in one pot, reducing cleanup time and making the cooking process more efficient.

Whether you serve these Turkey Sloppy Joes on buns, over rice, or with a side of your favorite vegetables, they’re sure to be a hit. With simple ingredients and minimal prep time, you’ll have a delicious meal on the table in no time.

Ingredients:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Buns, for serving

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the olive oil. Allow it to heat for a minute.
2. Cook the Vegetables: Add the diced onion and green bell pepper to the pot. Sauté for about 3-4 minutes until the vegetables start to soften. Add the minced garlic and continue to sauté for another minute until fragrant.
3. Brown the Turkey: Add the ground turkey to the pot. Cook, breaking up the meat with a spoon, until the turkey is browned and cooked through, about 5-7 minutes.
4. Mix in the Sauce Ingredients: Once the turkey is cooked, add the tomato sauce, ketchup, Worcestershire sauce, brown sugar, chili powder, salt, and black pepper. Stir well to combine all the ingredients.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to manual high pressure for 5 minutes. Once the cooking cycle is complete, perform a quick release to vent the steam.
6. Final Touches: After releasing the pressure, open the lid and give the mixture a good stir. If the sauce is too thin for your liking, you can set the Instant Pot to sauté mode again and cook for a few more minutes until it thickens.
7. Serve: Spoon the turkey mixture onto buns and serve warm. Enjoy your flavorful Turkey Sloppy Joes!

Extra Tips: For an even richer flavor, consider adding a splash of apple cider vinegar or hot sauce to the mixture before pressure cooking. If you prefer a spicier version, increase the chili powder or add a dash of cayenne pepper.

You can also customize the vegetables by adding diced carrots or mushrooms for additional texture and nutrition. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days—simply reheat before serving.

Turkey Shepherd’s Pie

Turkey Shepherd’s Pie is a delicious and comforting dish that’s perfect for a cozy family dinner. This recipe uses lean ground turkey as a base, providing a healthier alternative to traditional ground beef. Cooked in the Instant Pot, this dish isn’t only quick but also infuses all the flavors beautifully, making it a favorite for busy weeknights.

The creamy mashed potato topping is the perfect contrast to the savory turkey filling, creating a meal that’s both hearty and satisfying. The beauty of using an Instant Pot for this recipe is the convenience and speed it offers without compromising on flavor.

The turkey is cooked with a medley of vegetables and a rich gravy, then topped with creamy mashed potatoes before being finished off in the oven for a golden crust. This Turkey Shepherd’s Pie serves 4-6 people, making it an ideal choice for family dinners or small gatherings with friends.

Ingredients (serving size: 4-6 people)

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup chicken or turkey broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 4 cups mashed potatoes (prepared separately)
• 2 tablespoons butter
• 1/2 cup shredded cheddar cheese (optional)

Cooking Instructions

1. Prepare the Ingredients: Start by preparing and measuring all your ingredients. Chop the onion and carrots, mince the garlic, and have the frozen peas ready to go. This will make cooking much smoother.
2. Sauté the Vegetables: Set your Instant Pot to the sauté function and heat the olive oil. Add the chopped onion and carrots, cooking until the onion is translucent and the carrots begin to soften, about 3-5 minutes. Add the minced garlic and sauté for an additional minute.
3. Cook the Turkey: Add the ground turkey to the Instant Pot and cook until browned, breaking it apart with a spatula. Confirm the turkey is cooked through and no pink remains.
4. Add Flavors and Broth: Stir in the tomato paste and Worcestershire sauce, mixing well with the turkey and vegetables. Pour in the chicken or turkey broth, and sprinkle in the dried thyme, salt, and pepper. Stir everything together to combine.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 5 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release.
6. Prepare Mashed Potato Topping: While the turkey mixture is cooking, prepare your mashed potatoes. You can use instant mashed potatoes or make them from scratch. Stir in the butter and set aside.
7. Assemble the Shepherd’s Pie: Carefully transfer the turkey mixture to an oven-safe dish. Spread the mashed potatoes over the top, smoothing them out with a spatula. Sprinkle the top with shredded cheddar cheese, if desired.
8. Finish in the Oven: Preheat your oven to 400°F (200°C). Place the dish in the oven and bake for 15 minutes, or until the mashed potatoes start to brown and the cheese is bubbly and golden.

Extra Tips

For an added depth of flavor, consider adding a splash of red wine or balsamic vinegar to the turkey mixture. This will enhance the richness of the dish.

If you prefer a creamier mashed potato topping, mix in some sour cream or cream cheese. When spreading the mashed potatoes, use a fork to create some texture on the surface, which will help achieve a beautifully crispy top.

Additionally, if you like a bit of heat, a pinch of red pepper flakes can be added during the sautéing process.