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Instant Pot Turkey Bolognese

Turkey is substituted for beef in this dreamy Bolognese sauce, plus your picky eaters might not even notice you've snuck some veggies in. Serve with freshly shaved Parmesan cheese if desired.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2213.1 kcal

Equipment

  • 1 Multi-functional Pressure Cooker e.g., Instant Pot
  • 1 Large cooking pot For pasta
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula For sautéing and stirring

Ingredients
  

Main

  • ½ 16 ounce package rotini pasta
  • 1 ¼ pounds ground turkey
  • 1 shallot minced
  • 1 teaspoon granulated garlic
  • 1 teaspoon Italian seasoning
  • 2 medium carrots cut into 1/2-inch pieces
  • 1 medium zucchini cut into 1/2-inch pieces
  • 1 14 ounce jar marinara sauce
  • ¾ cup low-fat milk
  • 2 ounces low-fat cream cheese
  • 1 pinch salt and ground black pepper to taste

Instructions
 

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to get hot, then add turkey, shallot, garlic granules, and Italian seasoning. Cook, breaking up turkey until crumbly and browned, about 5 minutes. Cancel Saute mode. Level out turkey mixture. Spread the carrots and zucchini over the top.
  • Mix marinara sauce and milk together. Pour over the vegetables. Place cream cheese on top. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Drain pasta. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add drained pasta and stir to combine.

Notes

For deeper flavor, ensure the ground turkey is well-browned before adding other ingredients; a small amount of tomato paste added during sauté can boost umami. To better hide vegetables for 'picky eaters', consider finely dicing or grating the carrots and zucchini instead of 1/2-inch pieces. A splash of dry red wine, reduced before adding the marinara, will add significant depth. When cooking pasta separately, aim for slightly al dente, as it will absorb sauce and finish cooking when combined, preventing an overcooked texture. Always taste and adjust seasoning (salt, pepper, a pinch of nutmeg) before serving. Garnish with freshly grated Parmesan and chopped fresh herbs.