24 Easy Instant Pot Turkey Recipe Ideas

Craving delicious turkey dinners without the hours of prep? Your Instant Pot is about to become your new best friend! We’ve gathered 24 incredibly easy recipes that transform this lean protein into quick weeknight meals, cozy comfort food, and flavorful feasts. From juicy shredded turkey to hearty soups and beyond, get ready to fall in love with your pressure cooker all over again. Let’s dive into these tasty ideas!

Instant Pot Turkey Breast with Garlic Herb Butter

Holidays always sneak up on me, but this Instant Pot turkey breast has become my secret weapon for stress-free celebrations. I discovered this recipe during a frantic Thanksgiving when my oven decided to quit, and now it’s my go-to for juicy, flavorful turkey any time of year.

Ingredients

– 1 (4-5 lb) turkey breast
– 4 tbsp unsalted butter
– 4 cloves garlic
– 1 tbsp fresh rosemary
– 1 tbsp fresh thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup chicken broth
– 1 tbsp cornstarch
– 2 tbsp cold water

Instructions

1. Remove the turkey breast from packaging and pat completely dry with paper towels.
2. Mince the garlic cloves finely using a sharp knife.
3. Chop the fresh rosemary and thyme leaves, discarding the woody stems.
4. Combine the softened butter, minced garlic, chopped herbs, salt, and pepper in a small bowl.
5. Gently loosen the turkey skin by sliding your fingers between the skin and meat.
6. Spread 3/4 of the garlic herb butter mixture evenly under the turkey skin.
7. Rub the remaining butter mixture over the outside of the turkey breast.
8. Pour chicken broth into the Instant Pot insert.
9. Place the turkey breast on the trivet with the skin side facing up.
10. Secure the lid and set the valve to sealing position.
11. Cook on high pressure for 30 minutes per pound (for a 4-5 lb breast).
12. Allow natural pressure release for 15 minutes before quick releasing remaining pressure.
13. Check the internal temperature reaches 165°F in the thickest part using a meat thermometer.
14. Transfer the turkey to a cutting board and tent with foil for 10 minutes.
15. Whisk cornstarch and cold water in a small bowl until smooth.
16. Set the Instant Pot to sauté function and slowly whisk in the cornstarch slurry.
17. Cook the gravy for 3-4 minutes until thickened, stirring constantly.

Keeping this turkey breast moist is key—the garlic herb butter creates pockets of flavor throughout the meat while the pressure cooking locks in juices. I love serving thick slices over mashed potatoes with that rich gravy, or shredding the leftovers for incredible turkey sandwiches the next day.

Savory Instant Pot Turkey Chili

As the crisp autumn air settles in, I find myself craving hearty, comforting meals that warm both the kitchen and the soul. After a long day chasing my toddler around the backyard, nothing beats coming inside to the rich aroma of chili simmering away in my trusty Instant Pot. This savory turkey chili has become my go-to weeknight dinner—it’s packed with flavor, requires minimal effort, and leaves plenty for leftovers (which, let’s be honest, taste even better the next day).

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon olive oil until the display reads “Hot.”
2. Add 1 pound ground turkey to the pot, breaking it apart with a wooden spoon, and cook for 5 minutes until no longer pink.
3. Stir in 1 diced yellow onion and 3 minced garlic cloves, cooking for 3 minutes until the onion softens.
4. Sprinkle 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika over the turkey mixture, stirring for 1 minute to toast the spices.
5. Pour in 1 can drained kidney beans, 1 can diced tomatoes (with juices), and 1 cup chicken broth, scraping the bottom to prevent burning.
6. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring to combine all ingredients.
7. Lock the Instant Pot lid, set the valve to “Sealing,” and pressure cook on High for 15 minutes.
8. Allow natural pressure release for 10 minutes, then carefully quick-release any remaining steam.
9. Stir the chili gently to incorporate any settled ingredients.

Hearty and satisfying, this chili boasts a thick, velvety texture with tender turkey and beans in every spoonful. The smoky paprika and cumin lend a subtle warmth that’s balanced by the bright acidity of tomatoes. For a fun twist, serve it over baked sweet potatoes or top with a dollop of Greek yogurt and fresh cilantro—it’s a cozy meal that always brings everyone to the table.

Instant Pot Turkey and Wild Rice Soup

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There’s something so comforting about a warm bowl of soup on a crisp fall day, and this Instant Pot Turkey and Wild Rice Soup is my go-to when I’m craving something hearty yet healthy. I first whipped this up after Thanksgiving last year to use up leftover turkey, and now it’s a staple in my weekly rotation—my kids even ask for it by name!

Ingredients

– 1 tbsp olive oil
– 1 cup diced yellow onion
– 1 cup sliced carrots
– 1 cup sliced celery
– 2 cloves minced garlic
– 1 lb cooked turkey, shredded
– 1 cup wild rice blend
– 6 cups chicken broth
– 1 tsp dried thyme
– 1 bay leaf
– 1 cup heavy cream
– Salt to taste
– Black pepper to taste

Instructions

1. Press the “Sauté” button on your Instant Pot and add 1 tbsp olive oil, heating it for 1 minute until shimmering.
2. Add 1 cup diced yellow onion, 1 cup sliced carrots, and 1 cup sliced celery, sautéing for 4–5 minutes until the onions are translucent and the vegetables soften slightly.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to burn it—this unlocks the garlic’s flavor without bitterness.
4. Add 1 lb cooked turkey, 1 cup wild rice blend, 6 cups chicken broth, 1 tsp dried thyme, and 1 bay leaf, stirring to combine all ingredients.
5. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes, allowing a natural pressure release for 10 minutes afterward to keep the rice from becoming mushy.
6. Carefully release any remaining pressure, then remove the lid and discard the bay leaf.
7. Stir in 1 cup heavy cream and season with salt and black pepper to taste, heating on “Sauté” for 2–3 minutes until warmed through—avoid boiling to prevent the cream from curdling.
8. Ladle the soup into bowls and serve immediately.
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Once you take that first spoonful, you’ll love how the wild rice adds a chewy texture against the tender turkey, while the creamy broth ties everything together with a hint of thyme. For a cozy twist, I sometimes top it with a sprinkle of fresh parsley or serve it alongside crusty bread for dipping—it’s pure comfort in a bowl!

Instant Pot Turkey Tetrazzini

Cooking in my Instant Pot has completely transformed my weeknight dinner routine, especially when I’m craving something comforting but don’t have hours to spare. This Turkey Tetrazzini has become my go-to solution for using up leftover holiday turkey or even that rotisserie chicken from the grocery store. There’s something magical about how the pressure cooker melds all those creamy, savory flavors together in what feels like no time at all.

Ingredients

– 2 tbsp olive oil
– 1 medium onion, diced
– 8 oz mushrooms, sliced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 lb linguine, broken in half
– 3 cups cooked turkey, shredded
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 cup frozen peas
– 1 tsp dried thyme
– 1/2 tsp black pepper

Instructions

1. Press the “Sauté” function on your Instant Pot and heat 2 tablespoons of olive oil until shimmering, about 2 minutes.
2. Add 1 diced medium onion and 8 ounces of sliced mushrooms, sautéing until the onions become translucent and mushrooms release their liquid, approximately 5-7 minutes.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn the garlic.
4. Pour in 4 cups of chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot—this adds incredible depth of flavor.
5. Break 1 pound of linguine in half and layer it evenly over the broth mixture, pressing down gently to submerge most of the pasta.
6. Add 3 cups of shredded cooked turkey, 1 teaspoon of dried thyme, and 1/2 teaspoon of black pepper over the pasta without stirring.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes—the pasta will continue cooking as pressure releases.
8. When cooking completes, allow natural pressure release for 5 minutes, then carefully quick release remaining pressure by turning the valve to “Venting.”
9. Stir in 1 cup of heavy cream, 1 cup of grated Parmesan cheese, and 1 cup of frozen peas until the cheese melts and sauce becomes creamy.
10. Let the tetrazzini rest for 5 minutes off heat to allow the sauce to thicken slightly before serving.

You’ll love how the linguine absorbs just enough broth to stay perfectly al dente while the creamy Parmesan sauce coats every strand. The tender turkey and sweet peas create a wonderful textural contrast against the rich, savory backdrop. Yesterday I discovered this tastes even better reheated the next day, making it perfect for meal prep or cozy leftovers when you need comfort in a hurry.

Zesty Instant Pot Turkey Tacos

Finally, after years of experimenting with taco fillings, I’ve perfected my go-to weeknight solution that even my picky toddler devours—these zesty Instant Pot turkey tacos come together in minutes but taste like they simmered for hours. I love how the pressure cooker infuses every bite with flavor while keeping the turkey incredibly moist, something I struggled with when browning ground turkey on the stove. It’s become our Tuesday tradition, and I’m excited to share how you can make it yours too.

Ingredients

– 1 lb ground turkey
– 1 tbsp olive oil
– 1 small yellow onion
– 2 cloves garlic
– 1 packet taco seasoning
– 1/2 cup chicken broth
– 1/4 cup tomato sauce
– 8 corn tortillas
– 1 cup shredded lettuce
– 1/2 cup shredded cheddar cheese
– 1/4 cup sour cream

Instructions

1. Press the “Sauté” function on your Instant Pot and add 1 tablespoon of olive oil.
2. Dice 1 small yellow onion and mince 2 cloves of garlic while the oil heats for 2 minutes.
3. Add the diced onion to the Instant Pot and sauté for 3 minutes until translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add 1 pound of ground turkey, breaking it apart with a wooden spoon, and cook for 5 minutes until no longer pink.
6. Sprinkle 1 packet of taco seasoning over the turkey and stir to coat evenly.
7. Pour in 1/2 cup of chicken broth and 1/4 cup of tomato sauce, scraping the bottom to loosen any browned bits.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
9. Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
10. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
11. Assemble tacos by spooning the turkey mixture into warmed tortillas.
12. Top each taco with 1 cup shredded lettuce, 1/2 cup shredded cheddar cheese, and 1/4 cup sour cream.

My favorite part is how the tender, spiced turkey contrasts with the crisp lettuce and cool sour cream—it’s a textural dream! For a fun twist, try serving the leftovers over nachos or stuffing them into bell peppers for a low-carb option.

Instant Pot Turkey Meatballs in Marinara Sauce

Last week, when my kids declared they were “so over” spaghetti and meatballs, I knew I had to shake things up in the kitchen. Luckily, my trusty Instant Pot came to the rescue with these incredibly tender turkey meatballs simmered in rich marinara sauce. It’s become our new go-to weeknight dinner that even my pickiest eater devours.

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 24 oz marinara sauce
• 1/2 cup water

Instructions

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper.
2. Mix the ingredients with your hands until just combined, being careful not to overwork the meat.
3. Shape the mixture into 1.5-inch meatballs, making approximately 16 meatballs total.
4. Set your Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
5. Working in batches, brown the meatballs for 2-3 minutes per side, turning them with tongs to develop a golden crust.
6. Remove all meatballs from the Instant Pot and cancel the “Sauté” function.
7. Pour the marinara sauce and water into the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom.
8. Return all meatballs to the pot, gently submerging them in the sauce.
9. Secure the lid and set the Instant Pot to “Manual” high pressure for 8 minutes.
10. Once cooking completes, allow natural pressure release for 5 minutes, then carefully quick release remaining pressure.
11. Open the lid and let the meatballs rest in the sauce for 2 minutes before serving.

Fantastically tender and bursting with Italian flavors, these meatballs practically melt in your mouth. The quick pressure cooking creates an incredibly moist texture that ground turkey often lacks when baked. I love serving them over creamy polenta or stuffing them into crusty rolls for the most satisfying meatball subs you’ll ever taste.

Instant Pot Turkey and Quinoa Stuffed Peppers

My family’s busy weeknights used to mean sacrificing healthy meals for convenience, but these Instant Pot Turkey and Quinoa Stuffed Peppers changed everything—they deliver wholesome comfort food in under 30 minutes, and my kids actually ask for seconds!

Ingredients

– 1 lb ground turkey
– 1 cup quinoa
– 4 large bell peppers
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1 tbsp olive oil
– 1/2 cup diced onion
– 2 cloves minced garlic
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 1/2 cups water

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Heat 1 tbsp olive oil in the Instant Pot using the “Sauté” function set to “Normal” for 3 minutes.
3. Add 1/2 cup diced onion and cook for 3 minutes until translucent, stirring occasionally.
4. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
5. Add 1 lb ground turkey, breaking it apart with a wooden spoon, and cook for 5 minutes until no longer pink.
6. Stir in 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Turn off the “Sauté” function and add 1 cup rinsed quinoa, 1 cup marinara sauce, and 1 1/2 cups water.
8. Cut 4 large bell peppers in half lengthwise and remove seeds and membranes.
9. Arrange pepper halves in a single layer on a steamer basket placed over the turkey-quinoa mixture.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 6 minutes.
11. After cooking, carefully perform a quick release by turning the valve to “Venting” until pressure drops.
12. Remove pepper halves with tongs and place them on a baking sheet.
13. Fill each pepper half evenly with the turkey-quinoa mixture using a spoon.
14. Sprinkle 1 cup shredded mozzarella cheese over the stuffed peppers.
15. Broil in a preheated oven at 450°F for 3–4 minutes until cheese is bubbly and lightly browned. Zesty and satisfying, these peppers have a firm yet tender bite with the quinoa adding a delightful nuttiness to the savory turkey. I love serving them over a bed of fresh arugula for a contrasting peppery crunch, or topping with a dollop of Greek yogurt to balance the richness.

Tender Instant Pot Turkey Pot Roast

Usually, when I think of pot roast, beef comes to mind, but this Instant Pot turkey version has become my go-to cozy dinner—it’s the kind of meal that fills the house with warmth and saves me from a hectic weeknight. I first tried it last fall when I had extra turkey on hand, and now it’s a staple in my kitchen because it’s so forgiving and packed with flavor.

Ingredients

– 2 lbs turkey breast
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp garlic powder
– 1 tsp dried thyme
– 1 cup chicken broth
– 1 lb carrots, chopped into 1-inch pieces
– 1 lb potatoes, cubed
– 1 onion, sliced
– 2 tbsp cornstarch
– 2 tbsp water

Instructions

1. Pat the turkey breast dry with paper towels to ensure a better sear.
2. Season the turkey evenly on all sides with salt, black pepper, garlic powder, and dried thyme.
3. Set the Instant Pot to “Sauté” mode and heat 1 tablespoon of olive oil until it shimmers, about 2 minutes.
4. Sear the turkey breast for 4 minutes per side until golden brown; this locks in juices for a tender result.
5. Remove the turkey and set it aside on a plate.
6. Add the sliced onion to the pot and sauté for 3 minutes until softened.
7. Pour in 1 cup of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom to enhance flavor.
8. Place the turkey back into the pot, along with the chopped carrots and cubed potatoes.
9. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 30 minutes.
10. After cooking, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
11. Remove the turkey and vegetables to a serving platter, tenting with foil to keep warm.
12. In a small bowl, whisk 2 tablespoons of cornstarch with 2 tablespoons of water until smooth to create a slurry.
13. Set the Instant Pot to “Sauté” again, stir in the slurry, and cook for 3-5 minutes until the gravy thickens.
14. Slice the turkey against the grain for maximum tenderness and serve with the vegetables and gravy. Rich and comforting, this pot roast yields turkey that practically falls apart, with carrots and potatoes that soak up the savory gravy. I love pairing it with crusty bread to mop up every last bit, or shredding the leftovers for a next-day sandwich that tastes even better.

Instant Pot Curried Turkey Thighs

When my family requests something comforting yet exciting for dinner, my Instant Pot becomes my best friend, especially for transforming humble turkey thighs into a flavorful masterpiece that fills our home with the most incredible aromas. I love how this dish brings together the warmth of curry with the convenience of pressure cooking, making it perfect for our busy weeknights.

Ingredients

• 2 lbs turkey thighs
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 cup chicken broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp cornstarch
• 2 tbsp water
• 1/2 cup fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Pat the turkey thighs completely dry with paper towels and season both sides evenly with salt and black pepper.
2. Select the “Sauté” function on your Instant Pot and heat the olive oil until it shimmers, about 2 minutes.
3. Place the turkey thighs skin-side down in the pot and sear until golden brown, about 4-5 minutes per side, then transfer to a plate.
4. Add the chopped onion to the pot and cook, stirring frequently, until softened and translucent, about 3-4 minutes.
5. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Sprinkle the curry powder, cumin, turmeric, and cayenne pepper over the onion mixture, toasting the spices for 30 seconds while stirring constantly.
7. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Return the seared turkey thighs to the pot, arranging them in a single layer.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 25 minutes.
10. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
11. Transfer the turkey thighs to a cutting board and let rest for 5 minutes before slicing or shredding.
12. Select “Sauté” function again and whisk the coconut milk into the cooking liquid in the pot.
13. Create a slurry by mixing the cornstarch with 2 tablespoons of water until smooth, then whisk it into the sauce.
14. Simmer the sauce, stirring constantly, until thickened to a gravy-like consistency, about 3-4 minutes.
15. Stir in the chopped cilantro and return the turkey to the pot, coating it with the sauce.

Perfectly tender turkey thighs soak up that rich, aromatic curry sauce, creating a dish that’s both comforting and exciting. I love serving this over fluffy jasmine rice to catch every bit of the creamy coconut curry, and the vibrant green cilantro adds such a fresh finish that makes it feel restaurant-quality right at home.

Instant Pot Turkey and Black Bean Enchiladas

During those busy weeknights when I’m racing between soccer practice and homework help, my Instant Pot becomes my kitchen superhero. This turkey and black bean enchilada recipe was born from one such chaotic evening when I needed something hearty, healthy, and ready in under 30 minutes – and it’s become a family favorite that even my picky eater devours.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 15 oz can black beans, drained and rinsed
• 10 oz can red enchilada sauce
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped

Instructions

1. Set your Instant Pot to “Sauté” mode and heat 1 tablespoon of olive oil for 2 minutes until shimmering.
2. Add 1 pound of ground turkey and cook for 4 minutes, breaking it up with a wooden spoon until no pink remains.
3. Stir in the diced yellow onion and minced garlic, cooking for 3 more minutes until the onion turns translucent.
4. Sprinkle in 1 teaspoon each of ground cumin and chili powder, plus 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring for 30 seconds to toast the spices.
5. Mix in the drained black beans and pour the entire can of enchilada sauce over the mixture.
6. Cancel the “Sauté” function and secure the lid, setting the valve to “Sealing.”
7. Cook on High Pressure for 5 minutes, then perform a Quick Release by carefully turning the valve to “Venting.”
8. While the filling cooks, warm 8 corn tortillas in a dry skillet for 30 seconds per side to prevent cracking – this little trick makes them much easier to roll.
9. Spoon about 1/3 cup of the turkey mixture onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
10. Sprinkle 1 cup of shredded Monterey Jack cheese evenly over the enchiladas.
11. Broil in your oven for 3-4 minutes at 450°F until the cheese is bubbly and lightly browned around the edges.
12. Garnish with fresh chopped cilantro before serving.

Beyond just being incredibly convenient, these enchiladas deliver amazing texture contrasts – the slightly crisp tortilla edges give way to the creamy bean and turkey filling that’s perfectly spiced without being overwhelming. I love serving them with a simple avocado salad or doubling the recipe to have ready-made lunches for the week, though they rarely last that long in my house!

Instant Pot Turkey Bolognese Sauce

Perfect for those busy weeknights when you’re craving something hearty but don’t have hours to simmer sauce on the stove, this Instant Pot turkey Bolognese has become my go-to comfort food. I first started making this version after my traditional beef Bolognese kept bubbling over on the stove while I was helping my kids with homework—now I can set it and forget it until that magical beep tells me dinner’s ready.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 pound ground turkey
• 1/2 cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup whole milk
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 pound spaghetti
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons olive oil until shimmering, about 2 minutes.
2. Add 1 diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot and cook, stirring frequently, until vegetables have softened, about 5 minutes.
3. Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 1 pound ground turkey, breaking it up with a wooden spoon, and cook until no pink remains, about 6 minutes.
5. Pour in 1/2 cup dry red wine, scraping the bottom of the pot to lift any browned bits—this adds depth of flavor to your sauce.
6. Stir in 1 can crushed tomatoes, 1/2 cup whole milk, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 bay leaf until well combined.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 15 minutes.
8. When cooking completes, allow pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release remaining pressure.
9. While sauce cooks, bring a large pot of salted water to boil and cook 1 pound spaghetti according to package directions until al dente.
10. Remove the bay leaf from the sauce and stir in 1/4 cup grated Parmesan cheese until melted and incorporated.
11. Divide cooked spaghetti among bowls and top generously with turkey Bolognese sauce.
12. Garnish each serving with fresh chopped basil just before serving for maximum freshness and color.

Hearty and deeply flavorful, this sauce develops a rich complexity that belies its quick cooking time, with the ground turkey creating a lighter texture than traditional beef while still satisfying that comfort food craving. I love serving it over spaghetti with extra Parmesan for grating at the table, but it’s equally delicious spooned over creamy polenta or used as a lasagna filling for a weekend project.

Instant Pot Turkey and Mushroom Stroganoff

Winters in our house mean comfort food cravings hit hard, and nothing satisfies like a creamy, hearty stroganoff. I discovered this Instant Pot version during a particularly chaotic week when my traditional stovetop method felt too time-consuming. Now it’s my go-to for busy nights when we need something warm and comforting on the table fast.

Ingredients

– 1 tbsp olive oil
– 1 lb ground turkey
– 8 oz cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp Dijon mustard
– 1/2 cup sour cream
– 8 oz egg noodles
– 2 tbsp chopped fresh parsley
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Press the “Sauté” function on your Instant Pot and heat 1 tablespoon of olive oil until the display reads “Hot.”
2. Add 1 pound of ground turkey and cook for 4-5 minutes, breaking it apart with a wooden spoon until no pink remains.
3. Stir in 8 ounces of sliced cremini mushrooms, 1 diced yellow onion, and 2 minced garlic cloves, cooking for 3 more minutes until onions become translucent.
4. Pour in 1 cup of beef broth, using a wooden spoon to scrape any browned bits from the bottom of the pot—this adds incredible depth of flavor.
5. Add 1 tablespoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, stirring to combine.
6. Place 8 ounces of egg noodles on top of the mixture without stirring them in—this prevents them from becoming mushy.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes.
8. When cooking completes, perform a quick release by carefully turning the valve to “Venting” until the float valve drops.
9. Open the lid and immediately stir in 1/2 cup of sour cream until fully incorporated and creamy.
10. Let the stroganoff rest for 2 minutes off heat to allow the sauce to thicken slightly before serving.
11. Garnish with 2 tablespoons of chopped fresh parsley.

Something magical happens when the sour cream melts into that rich turkey and mushroom base—it creates the creamiest sauce that clings perfectly to every noodle. Serve this over mashed potatoes for the ultimate comfort food twist, or pack the leftovers for lunch where the flavors somehow taste even better the next day.

Instant Pot Spicy Turkey and Zucchini Casserole

Unbelievably, this spicy turkey and zucchini casserole has become my go-to weeknight dinner after a long day at work—it’s the kind of comforting dish that makes you forget you’re eating healthy. I first threw it together during a busy Tuesday when I needed something fast and filling, and now my family requests it weekly.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchini, sliced into ½-inch rounds
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 tsp chili powder
• ½ tsp cumin
• ¼ tsp cayenne pepper
• 1 cup shredded cheddar cheese
• ½ cup breadcrumbs

Instructions

1. Set your Instant Pot to “Sauté” mode and heat 1 tablespoon of olive oil for 2 minutes until shimmering.
2. Add 1 pound of ground turkey and cook for 5–6 minutes, breaking it up with a spoon until no pink remains.
3. Stir in 1 diced medium onion and 2 minced garlic cloves, sautéing for 3 minutes until the onion is translucent.
4. Tip: If the turkey sticks, deglaze the pot with a splash of chicken broth to lift those flavorful bits.
5. Add 2 sliced zucchini, 1 can of diced tomatoes, 1 cup of chicken broth, 1 teaspoon of chili powder, ½ teaspoon of cumin, and ¼ teaspoon of cayenne pepper, stirring to combine.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
7. Once done, perform a quick release by carefully turning the valve to “Venting” until the pressure drops.
8. Tip: For a thicker sauce, let the casserole sit for 5 minutes after releasing pressure to allow the zucchini to soften further.
9. Preheat your oven broiler to 450°F while the casserole rests.
10. Transfer the mixture to an oven-safe dish and top evenly with 1 cup of shredded cheddar cheese and ½ cup of breadcrumbs.
11. Broil for 2–3 minutes until the cheese is bubbly and the breadcrumbs are golden brown.
12. Tip: Watch closely during broiling—the breadcrumbs can burn quickly if left unattended.

Kind of magical how the zucchini stays slightly crisp while soaking up the spicy tomato broth, creating a hearty texture that’s not mushy. We love scooping it over crunchy tortilla chips for extra contrast, or pairing it with a simple green salad to balance the heat.

Conclusion

You now have 24 delicious ways to enjoy turkey in your Instant Pot! From comforting soups to juicy whole birds, these recipes make holiday cooking—and everyday meals—so much simpler. We’d love to hear which recipes become your favorites—drop a comment below and don’t forget to pin this roundup to your Pinterest boards for easy access!

Stacie

Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.