If your weeknight dinners often look like a last-minute scramble, this creamy, cheesy Instant Pot Ground Turkey Pasta is going to be your new favorite fallback. It’s quick, it’s hearty, and it’s one of those recipes that makes you feel like you’ve cooked something special—even when you didn’t spend more than 30 minutes in the kitchen.
I’ve made this so many times on busy evenings when my fridge was practically empty. All I needed was some pasta, ground turkey, a bell pepper that was about to go soft, and some cheese—and dinner still came out tasting like a cozy hug in a bowl.
What You’ll Need
You’ll find the exact measurements below in the printable recipe card, but here’s what I usually toss in:
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Ground Turkey – I usually go with 97% lean. It gives that savory flavor without being greasy.
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Pasta Shells – I used salad shells this time, but penne, fusilli, or rotini also hold the sauce beautifully.
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Onion & Garlic – Classic aromatics. I always keep yellow onions on hand—they’re sweet and mellow when sautéed.
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Bell Pepper – Any color works. I used orange just because that’s what I had, and it added a lovely sweetness.
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Tomato Sauce – I’ve used both canned sauce and passata. Go with whatever’s in your pantry.
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Seasonings – I like a combo of sweet paprika, oregano, thyme, and black pepper. A pinch of red pepper flakes if I’m feeling bold.
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Milk & Cream – Whole milk and a splash of heavy cream make the sauce rich without feeling too heavy.
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Cheddar & Mozzarella – Sharp cheddar adds flavor; mozzarella gives that dreamy stretch. I usually don’t hold back on cheese!
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Better Than Bouillon + Water – This shortcut stock trick never fails. Stir into warm water and you’ve got flavorful broth in seconds.
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Oil & Salt – I use light olive oil for sautéing and salt to taste.
Helpful Tips From My Kitchen
Keep It Saucy (Literally)
If you’re someone who loves that creamy sauce pooling at the bottom of the plate, don’t be shy with your dairy or broth. You can always splash in extra milk or stock after cooking to thin it out just the way you like.
Want More Veggies?
I’ve stirred in spinach, frozen peas, and even leftover steamed broccoli before—it all works. Just toss them in after pressure cooking so they don’t get mushy.
Serve It Fresh
This pasta is at its best right after cooking—creamy, slightly al dente, and full of flavor. The longer it sits, the more the pasta soaks up the sauce. Still tasty, just softer.
Avoid That Burn Notice
Don’t skip the deglazing step. I always scrape up every last bit stuck to the bottom of the pot after browning the turkey. It makes a difference and saves you from those annoying burn warnings.
How I Cook It in the Instant Pot
Sauté the Good Stuff
I hit Sauté mode, toss in the oil, and sauté the onions, garlic, and bell pepper for a couple of minutes. Once they soften, I season lightly and add in the ground turkey, breaking it up as it browns. A quick stir with spices and I turn off Sauté mode.
Deglaze Like You Mean It
Next, I pour in the broth (made from Better Than Bouillon and warm water) and scrape every corner of the pot. No shortcuts here—this step is key.
Layer, Don’t Stir
I gently layer the pasta over the turkey, followed by a layer of tomato sauce. No stirring! This keeps the pasta from burning or sticking.
Pressure Cook
Seal the lid and pressure cook for 4 minutes. Yes, just four! Then I do a quick release, give everything a good stir, and move on.
Add Creaminess
Now comes the best part. I switch back to Sauté mode (on low), pour in the milk, cream, and half of the cheese. Stir until the sauce is silky and the cheese has melted in.
Finish With a Cheesy Lid
To finish, I sprinkle the rest of the cheese on top and let it sit, covered, for about 5 minutes. It forms the most irresistible cheesy topping. That’s it—time to dig in.
How I Like to Serve It
Even though this is a complete meal on its own, I sometimes round it out with something fresh or crunchy on the side:
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A crisp green salad
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Steamed broccoli or carrots (usually made in the Instant Pot while pasta rests)
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Garlic toast or store-bought breadsticks
Leftovers & Storage
Fridge
Let the pasta cool completely before storing. I usually divide it into lunch-size containers—makes weekday meals a breeze. Keeps well for 3–4 days, though the pasta softens a bit as it soaks up the sauce.
Freezer
Freezes beautifully for up to 2 months. I prefer portioning it out into freezer-safe containers so I can just grab one and reheat without defrosting a big batch.
How I Reheat It
From the Fridge
Add a splash of milk, water, or broth before microwaving—it brings the sauce back to life. Heat until warm, stir, and enjoy.
From the Freezer
I usually thaw overnight in the fridge. Then just reheat as above. The texture is softer, but the flavor stays great.
Instant Pot Pasta with Ground Turkey
If you're craving something creamy, cheesy, and loaded with comforting flavors, this Instant Pot Ground Turkey Pasta hits the spot every time. With perfectly cooked shells, juicy ground turkey, and a velvety sauce, this one-pot dinner is fast, easy, and picky-eater approved.
Ingredients
- 1 pound ground turkey (preferably 97% lean)
- 12 oz pasta shells (uncooked – penne, rotini, or farfalle work too)
- 1 cup yellow bell pepper, diced (or use red/orange)
- 1 cup yellow onion, chopped
- 1 tbsp minced garlic
- 2 tbsp olive oil (light or extra light)
- 15 oz tomato sauce
- Salt, to taste
Seasonings
- 1½ tsp sweet paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp black pepper
- ½ tsp red pepper flakes (optional for heat)
Liquid Base
- 3 cups warm water
- 2 tbsp Better Than Bouillon (chicken base, stirred into warm water to make stock)
Dairy
- ¾ cup heavy whipping cream
- 1 cup whole milk (or use 1% or fat-free for lighter)
- 1 cup shredded sharp cheddar
- 1 cup shredded mozzarella
Instructions
- Start by setting your Instant Pot to the SAUTE mode (low heat). Once it’s heated up, drizzle in the olive oil. Toss in the onions, garlic, and bell peppers. Let them soften for a minute or so, then sprinkle in a little salt to help them sweat.
- Next, add the ground turkey straight into the pot. Break it up into chunks with your spatula and let it cook until it begins to brown lightly. The turkey will release moisture at first—keep sautéing until all that moisture evaporates and the meat starts to develop some nice color. Stir in the paprika, oregano, thyme, black pepper, and red pepper flakes. Let everything toast together for another minute, then turn off the sauté mode.
- Pour in your homemade chicken stock and scrape up any bits stuck to the bottom of the pot—this is important to prevent the dreaded burn notice.
- Now it’s time to build the layers. Spread the uncooked pasta in an even layer across the meat mixture. Gently press it down a bit with your spatula, but don’t mix. Pour the tomato sauce evenly over the top. Again, no stirring—just layer.
- Seal the lid, set the valve to sealing, and cook on HIGH pressure for 4 minutes. Once done, quickly release the pressure and open the lid carefully once the pin drops. Give the pasta a good stir—it’ll look like a cozy mess, but trust the process.
- Turn the SAUTE mode back on (low heat). Stir in the milk and cream, mixing well to loosen things up. Sprinkle in half the cheddar and mozzarella and stir until melted and creamy.
- Finally, turn off the heat and add the rest of the cheese over the top. Pop the lid back on (just to trap the heat) and let it sit for 5 minutes. That cheesy top will melt beautifully into a golden, gooey finish.
- Grab a spoon and dig in!
Notes
- Pasta Options: Shells work great, but feel free to use rotini, penne, or bowtie pasta.
- Spice Level: Skip the red pepper flakes if you’re feeding kids or want it milder.
- Dairy Swaps: You can substitute half & half for heavy cream or use lighter milk if needed.
- Cheese: Pre-shredded cheese works fine, though freshly grated gives a smoother melt.
- Saucy Finish: Add a splash of milk or stock at the end if you prefer a more sauced-up pasta.
- Leftovers can be stored in the fridge for up to 4 days. Reheat gently with a splash of milk to revive the creamy texture.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 702Total Fat 47gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 21gCholesterol 165mgSodium 1376mgCarbohydrates 33gFiber 3gSugar 9gProtein 39g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I make this with ground beef or chicken?
Yes, absolutely. I’ve made this with ground beef when that’s what I had, and it tastes just as good. Chicken works too—just adjust your seasoning to taste.
What if I don’t have heavy cream?
Use half & half or just stick to whole milk. It won’t be as rich, but still delicious.
Can I make this without cheese?
Sure! The cheese makes it extra comforting, but you can skip it or use a dairy-free alternative. Just don’t forget to season the sauce well.
Does it get dry when reheated?
A little. But add some milk or broth while reheating, and it gets nice and creamy again.
Let me know how it turns out if you try it! I always say this recipe is like a safety net—easy, reliable, and always a hit at the table. Whether it’s a busy Monday or a lazy Friday night, this Instant Pot Ground Turkey Pasta really does save dinner.
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