Turkey penne spinach pasta

For the turkey:

  • 2 tsp olive oil
  • 1 pound ground turkey
  • 1 medium onion, diced
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp black pepper

  • For the penne:

  • 10 ounces uncooked penne rigate
  • 2 cups chicken broth
  • 1 (10 oz) can diced tomatoes with green chiles (rotel)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp cumin
  • 1 tsp chili powder

  • For after it has pressure cooked

  • 4 ounces cream cheese (half a brick)
  • 4 spinach (2 big handfuls)
  • 1 cup grated monterey jack cheese

    • recipe

    Brown the turkey. Turn your Instant Pot to the saute setting. When it says HOT on the display add the olive oil into the pot. Swirl the oil around. Add in the ground turkey and break it up with a wooden spoon. Add in the onion. Stir. Add in the salt, garlic powder, cumin, oregano and pepper. Brown the meat for about 5 minutes. There will be extra liquid that cooks off of it and that is okay. We will use it to help cook the pasta.

    Pressure cook. Pour in the penne pasta, broth, tomatoes, salt, pepper, cumin and chili powder. Don’t stir. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. Once the time is up perform a quick release by moving the valve to venting. Remove the lid.

    Finish the dish. Turn the Instant Pot to the saute setting and stir in the cream cheese, spinach and cheese. Stir until the cream cheese is melted and fully incorporated. Turn off the saute setting. Scoop the pasta onto serving dishes and enjoy.