Instant Pot Turkey Spaghetti with Zucchini Noodles
Instant Pot Turkey Spaghetti with Zucchini Noodles
So many new Instant Pot Owners! I’ve been reminded by many a member the need for more WLS friendly IP recipes. I promise I have been testing and trying!
Below are the links to other IP recipes I have currently. It really does take some getting used to this new piece of equipment! Even a seasoned cook like myself has had some big flops. I’m learning that LIQUID IS KEY but too much liquid and the food loses it’s appeal. In fact, this Instant Pot Turkey Spaghetti with Zucchini Noodles took a fail before I got it right.
I’m someone that really needs my food to look good. Hence all the photos that go along with my recipes. Those are my actual photos of the dinner I cooked for my family! I may not be the best dresser, I may not have the cutest house on the block and for SURE my landscaping is not winning any awards. However, a really good looking plated dinner is my strength! It’s my thing!
That’s been my biggest hangup so far with recipes I’ve made in my Instant Pot and NOT shared. If the food doesn’t look good, it’s not worth sharing. We have had some meals that tasted fine but left much to be desired in the looks department. Alas, I keep learning from every meal and truly think I’m getting my footing around this thing!
? This recipe is made using frozen ground turkey and can easily be made using fresh, however I have not made it with fresh myself therefore I cannot confirm the cooking times. I would adjust down to maybe 12 minutes of cooking time for fresh, but that is truly a guess on my part!
Instant Pot Dijon Chicken Thighs
Instant Pot Turkey Spaghetti with Zucchini Noodles
Ingredients
- 1 1/3 cup water
- 1 envelope onion soup mix
- 1 lb 93% lean ground turkey, frozen
- 1 1/2 cups marinara sauce, divided lowest sugar available
- 10 oz zucchini noodles purchase packaged or shred on your own
Instructions
- Add water and onion soup mix to the bottom of the pressure cooker bowl. Stir. Add turkey and 2 tbsp marinara sauce. Spoon water mixture over the meat and use the back of a spoon to spread the marinara over the turkey slightly.
- Place the lid on the cooker, seal the vent and set to pressure cook on high for 25 minutes for frozen turkey.
- Let pressure naturally release (meaning leave it alone after it's done) for 5-10 minutes. Then move the valve open and manually release the pressure. Open the lid.
- Use a wooden spatula to break the ground turkey up into small pieces and stir into the liquid. Add zucchini noodles and remaining marinara sauce into the pot and stir. Set the lid back on and let the noodles sit in the warm sauce for a couple minutes. Use a slotted spoon to remove onto serving plate. Top with shredded parmesan cheese if desired (note: nutrition information does not reflect cheese)