Instant Pot Turkey Bolognese Recipes

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.

Provided by thedailygourmet

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 40m

Yield 6

Number Of Ingredients 11

Instant Pot® Turkey Bolognese image

Steps:

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.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 44.3 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 4.1 g, Protein 27.7 g, SaturatedFat 3.9 g, Sodium 408.4 mg, Sugar 10.1 g

Ingredients

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

ONE-POT TURKEY BOLOGNESE WITH "SPAGHETTI"

This is total comfort food, but made with less saturated fat and more veggies than traditional recipes.

Provided by Megan Gilmore

Categories Instant Pot Pressure Cooker Kidney Friendly Quick & Easy Vegetable Squash Low Carb Wheat/Gluten-Free Paleo

Yield Serves 4

Number Of Ingredients 14

One-Pot Turkey Bolognese with

Steps:

Press Sauté and add the olive oil, onion, garlic, turkey, and 1 teaspoon salt to the Instant Pot. Sauté until the turkey is browned and cooked through, breaking it up with a wooden spoon as you stir, about 8 minutes. While the meat is cooking, pour the diced tomatoes, with their juices, into a blender and blend until smooth. Set aside until the meat is browned.
Press Cancel to change cooking cycles. Add in the blended tomatoes, celery, carrots, vinegar, maple syrup, oregano, basil, and 1/2 teaspoon salt and stir well.
Wash the spaghetti squash and carefully pierce the skin with a sharp knife to vent. Place the whole squash directly into the sauce, making sure that the area where you pierced the skin is facing up, out of the sauce, to vent. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 15 minutes.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Use oven mitts to lift the spaghetti squash out of the pot. Transfer it to a cutting board to cool slightly. Stir the coconut milk into the sauce and season with salt and pepper, to taste.
Cut the cooked spaghetti squash in half crosswise, and use a spoon to remove the seeds from the center. Use a fork to scrape out "noodles" from the squash and place them on plates. Spoon the Bolognese sauce on top of the noodles and serve. Store leftovers in an airtight container in the fridge for 1 week.

Ingredients

1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 pound ground turkey
Fine sea salt and freshly ground black pepper
One 28-ounce can diced tomatoes
2 celery stalks, diced
2 carrots, diced
1 tablespoon aged balsamic vinegar
1 teaspoon pure maple syrup
1/2 teaspoon dried oregano
1 teaspoon dried basil
One 3-pound spaghetti squash
1/4 cup full-fat coconut milk (optional)

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