20 Flavorful Instant Pot Turkey Recipes Perfect for Busy Cooks

Hungry for a delicious, stress-free dinner? Look no further! These 20 Flavorful Instant Pot Turkey Recipes are here to save your busy nights with minimal effort and maximum taste. From cozy comfort classics to fresh seasonal twists, each dish is a game-changer for time-crunched cooks. Ready to transform your weeknight meals? Let’s dive into these mouthwatering recipes—your Instant Pot is about to become your new best friend!

Instant Pot Turkey Breast with Herbs

Dinner just got easier with this juicy, herb-packed Instant Pot turkey breast. I discovered this recipe last Thanksgiving when I was short on time but still wanted that classic holiday flavor—now it’s my year-round go-to for stress-free meals.

Ingredients

For the turkey and brine:

• 1 (3-4 lb) boneless turkey breast
• 4 cups cold water
• 1/4 cup kosher salt
• 2 tbsp brown sugar

For the herb rub:

• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper

Instructions

1. In a large bowl, whisk together water, salt, and brown sugar until fully dissolved to make the brine.
2. Submerge the turkey breast in the brine, cover, and refrigerate for 1 hour (don’t skip this—it keeps the meat incredibly moist!).
3. Remove turkey from brine, pat dry thoroughly with paper towels (wet skin won’t brown properly).
4. In a small bowl, mix olive oil, garlic, thyme, rosemary, and black pepper to form a paste.
5. Rub the herb mixture evenly over all sides of the turkey breast.
6. Pour 1 cup water into the Instant Pot and place the trivet inside.
7. Set the turkey breast on the trivet, lock the lid, and set to High Pressure for 25 minutes.
8. When time’s up, let pressure release naturally for 10 minutes, then quick-release any remaining steam.
9. Check internal temperature with a meat thermometer—it should read 165°F at the thickest part.
10. Transfer turkey to a cutting board, tent loosely with foil, and rest for 10 minutes before slicing.

You’ll love how the crusty herb coating gives way to tender, flavorful meat that practically shreds itself. Try serving slices over a crisp autumn salad or piled high on toasted sourdough with cranberry mayo—leftovers won’t stand a chance!

Instant Pot Turkey Chili

Sometimes, the best way to unwind after a long day is with a big bowl of hearty, comforting chili—especially when it’s together in minutes thanks to the Instant Pot. I love making this turkey chili on busy weeknights because it’s packed with flavor but doesn’t skimp on nutrition, and my kids always ask for seconds (which, let’s be honest, is the ultimate win). Plus, it’s a great way to use up that ground turkey lurking in the freezer!

Ingredients

For the chili base:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced

For the seasoning and liquid:

• 2 tbsp chili powder
• 1 tsp ground paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup chicken broth

For serving (optional):

• Shredded cheddar
• Sour cream
• Fresh cilantro, chopped

Instructions

1. Set the Instant Pot to “Sauté” mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pot—browning in batches ensures better flavor.
3. Stir in the onion, garlic, and bell pepper, cooking until softened, about 3 minutes.
4. Add the chili powder, paprika, cumin, and salt, stirring to coat the turkey and veggies evenly. Toast the spices for 30 seconds to deepen their flavor.
5. Pour in the diced tomatoes, kidney beans, black beans, and chicken broth, scraping the bottom to loosen any browned bits.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes. Tip: Let the pressure release naturally for 5 minutes before quick-releasing the rest—this keeps the beans from bursting.
7. Once the pressure is released, carefully open the lid and give the chili a good stir. Tip: If it’s too thick, add a splash of broth; too thin, let it simmer on “Sauté” for a few more minutes.

This turkey chili is thick, smoky, and just spicy enough to warm you up without overwhelming the palate. Try serving it over baked sweet potatoes for a fun twist, or pile on the toppings for a loaded bowl that’s as colorful as it is delicious.

Instant Pot Turkey and Rice Casserole

You know those nights when you’re craving something hearty but don’t want to spend hours in the kitchen? That’s exactly why I love this Instant Pot Turkey and Rice Casserole—it’s cozy, flavorful, and ready in a fraction of the time. Plus, it’s a great way to use up leftover turkey (or even rotisserie chicken) for a stress-free dinner.

Ingredients

For the casserole:
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 cup long-grain white rice, rinsed
– 1 ½ cups low-sodium chicken broth
– 1 (10.5 oz) can cream of mushroom soup
– ½ tsp dried thyme
– ½ tsp paprika
– ½ tsp salt
– ¼ tsp black pepper

For topping:
– 1 cup shredded cheddar cheese
– 2 tbsp chopped fresh parsley

Instructions

1. Set your Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Add 1 lb ground turkey, breaking it apart with a spatula, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pot—browning in batches ensures even cook.
3. Stir in 1 diced onion and 2 minced garlic cloves, sautéing until softened, about 3 minutes.
4. Add 1 cup rinsed rice, 1 ½ cups chicken broth, 1 can cream of mushroom soup, ½ tsp thyme, ½ tsp paprika, ½ tsp salt, and ¼ tsp black pepper. Stir well to combine.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on HIGH for 5 minutes. Tip: Rinsing the rice removes excess starch, preventing a gummy texture.
6. Once done, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Sprinkle 1 cup shredded cheddar cheese over the top, cover with the lid (turned off), and let sit for 2 minutes to melt.
8. Garnish with 2 tbsp chopped parsley before serving. Tip: For extra crunch, broil the cheesy top for 1–2 minutes after melting.

One bite of this casserole and you’ll love how the creamy, savory turkey mixture clings to the fluffy rice, with the melted cheese adding a gooey finish. Try serving it with a crisp green salad or roasted veggies to balance the richness!

Instant Pot Turkey Meatballs

You know those nights when you’re craving something hearty but don’t want to spend hours in the kitchen? That’s exactly why I love these Instant Pot turkey meatballs—they’re juicy, flavorful, and ready in a flash. Plus, they’re a hit with my picky toddler, which is always a win in my book!

Ingredients

For the meatballs:

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the sauce:

• 1 tbsp olive oil
• 1 (24 oz) jar marinara sauce
• 1/2 cup water

Instructions

1. In a large bowl, combine the ground turkey, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
2. Shape the mixture into 1.5-inch meatballs (about 20 total). Tip: Wet your hands slightly to prevent sticking.
3. Set the Instant Pot to “Sauté” and heat the olive oil. Add the meatballs in a single layer (work in batches if needed) and brown for 2–3 minutes per side. They don’t need to be fully cooked here—just golden for extra flavor.
4. Cancel the “Sauté” function. Pour in the marinara sauce and water, scraping the bottom to loosen any browned bits. Tip: Deglazing prevents the “Burn” warning.
5. Place the meatballs back into the pot, nestling them into the sauce. Secure the lid, set the valve to “Sealing,” and cook on “Manual High Pressure” for 5 minutes.
6. Once done, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Tip: Natural release helps keep the meatballs tender.

Mmm, these meatballs are melt-in-your-mouth tender, with a savory garlic-Parmesan kick. Serve them over zucchini noodles for a low-carb twist, or pile them onto a toasted sub roll for the ultimate meatball sandwich.

Instant Pot Turkey Soup with Vegetables

Unbelievably cozy and packed with flavor, this Instant Pot turkey soup is my go-to for using up leftover holiday turkey—or just craving a hearty, veggie-loaded meal in minutes. I love how the pressure cooker melds the flavors together while keeping the vegetables tender-crisp, and it’s become a staple in my weeknight rotation.

Ingredients

For the soup base:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, diced
• 3 garlic cloves, minced

For the broth and seasoning:

• 6 cups low-sodium chicken or turkey broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1/2 tsp black pepper

For the finish:

• 2 cups cooked turkey, shredded or diced
• 1 cup frozen peas
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions

1. Set the Instant Pot to “Sauté” mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the onion, carrots, and celery. Sauté, stirring occasionally, until the onions are translucent, about 5 minutes.
3. Stir in the garlic and cook until fragrant, 30 seconds. Tip: Don’t let the garlic burn—it’ll turn bitter!
4. Pour in the broth, then add the thyme, rosemary, bay leaf, and black pepper. Stir to combine.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes. Tip: For a richer flavor, use homemade broth if you have it.
6. Once done, quick-release the pressure by turning the valve to “Venting.”
7. Stir in the turkey and frozen peas. Let sit for 2 minutes to heat through. Tip: Frozen peas add a pop of sweetness and color—no need to thaw!
8. Remove the bay leaf, then stir in the parsley and lemon juice.

Bright, savory, and loaded with tender turkey and veggies, this soup is perfect with crusty bread or a sprinkle of Parmesan. The lemon juice adds a refreshing zing that balances the richness—I sometimes toss in a handful of spinach for extra greens!

Instant Pot Turkey Tacos

My family’s taco nights just got a major upgrade with these Instant Pot Turkey Tacos—juicy, flavorful, and ready in a fraction of the time. I love how the pressure cooker locks in all the spices, and the best part? One pot means minimal cleanup, which is a win in my book.

Ingredients

• For the turkey filling:
  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup chicken broth
• For serving:
  • 8 small corn tortillas
  • 1/2 cup shredded lettuce
  • 1/4 cup diced tomatoes
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup sour cream

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat 1 tbsp olive oil for 1 minute.
2. Add 1 diced onion and sauté for 3 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 lb ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
5. Sprinkle in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to coat the turkey evenly.
6. Pour in 1/2 cup chicken broth, scraping the bottom to deglaze the pot—this prevents the ‘Burn’ warning.
7. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on ‘High’ for 5 minutes.
8. Once done, let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
9. While the turkey rests, warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side.
10. Serve the turkey mixture in tortillas, topped with shredded lettuce, diced tomatoes, cheddar cheese, and a dollop of sour cream.

Look at how tender and juicy that turkey turns out—the spices meld perfectly, and the toppings add just the right crunch and creaminess. Try serving these with a squeeze of lime and a side of pickled jalapeños for an extra kick!

Instant Pot Turkey Stew

Now that fall is just around the corner, I’ve been craving cozy, one-pot meals that practically cook themselves—which is why my Instant Pot Turkey Stew has become a weekly staple. It’s hearty, packed with flavor, and ready in under an hour, making it perfect for busy weeknights or lazy Sundays when you’d rather curl up with a book than babysit the stove. Plus, it’s a great way to use up leftover turkey (or chicken, if that’s what you have on hand).

Ingredients

– For the stew base: 1 tbsp olive oil, 1 lb ground turkey, 1 medium yellow onion (diced), 3 cloves garlic (minced), 2 medium carrots (sliced), 2 celery stalks (sliced)
– For the broth: 4 cups chicken stock, 1 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf
– For finishing: 1 cup frozen peas, 1 tbsp cornstarch (mixed with 2 tbsp water), salt and pepper to taste

Instructions

1. Set your Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until shimmering.
2. Add 1 lb ground turkey, breaking it up with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pot—browning in batches ensures better flavor.
3. Stir in diced onion, minced garlic, sliced carrots, and celery, cooking until softened, about 3 minutes.
4. Pour in 4 cups chicken stock, scraping the bottom to release any browned bits (this adds depth!).
5. Add 1 tbsp tomato paste, 1 tsp thyme, 1 tsp rosemary, and 1 bay leaf, stirring to combine.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
7. Once done, quick-release the pressure and remove the bay leaf.
8. Stir in 1 cup frozen peas and the cornstarch slurry, simmering on “Sauté” mode until thickened, about 2 minutes. Tip: For extra richness, swap half the stock for dry white wine.
9. Season with salt and pepper to taste. Tip: Let the stew rest for 5 minutes before serving—it allows the flavors to meld.
Unbelievably tender turkey and veggies swim in a velvety, herb-infused broth that’s just begging to be sopped up with crusty bread. I love topping mine with a sprinkle of Parmesan or a dollop of pesto for a bright contrast to the earthy stew.

Instant Pot Turkey and Stuffing

You won’t believe how easy it is to make a full Thanksgiving-worthy meal in one pot! As someone who’s always scrambling to juggle sides and mains, this Instant Pot Turkey and Stuffing has been a game-changer for my holiday dinners—or even cozy weeknights when I’m craving comfort food. Plus, it’s a lifesaver when you’re short on oven space but still want that classic flavor.

Ingredients

For the Turkey:

• 1.5 lbs boneless turkey breast, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried sage

For the Stuffing:

• 4 cups cubed day-old bread (about 1/2-inch pieces)
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 cup chicken broth
• 2 tbsp melted butter
• 1/2 tsp garlic powder

Instructions

1. Set the Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
2. Add the turkey cubes, salt, pepper, thyme, and sage. Sauté for 5 minutes, stirring occasionally, until the turkey is lightly browned on all sides. Tip: Don’t overcrowd the pot—browning in batches ensures a better sear.
3. Press “Cancel” to turn off Sauté mode. Remove the turkey and set aside on a plate.
4. Add the celery and onion to the pot. Sauté for 3 minutes, stirring frequently, until softened.
5. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Tip: Those bits add tons of flavor, so don’t skip this step!
6. Stir in the cubed bread, melted butter, and garlic powder until the bread is evenly coated.
7. Return the turkey to the pot, nestling it into the stuffing mixture.
8. Close the lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 8 minutes.
9. Once done, allow a 5-minute natural release, then quick-release any remaining pressure. Tip: Letting it rest ensures the turkey stays juicy.
10. Fluff the stuffing gently with a fork before serving.

Nothing beats the tender, juicy turkey paired with the savory, herb-infused stuffing—it’s like Thanksgiving in a fraction of the time! I love serving this with a drizzle of gravy or a side of cranberry sauce for an extra festive touch. Leftovers? They make the best next-day sandwiches, trust me.

Instant Pot Turkey Noodle Soup

Last night, as a chilly breeze snuck through my kitchen window, I found myself craving the ultimate comfort food—something warm, hearty, and effortless. That’s when I remembered my trusty Instant Pot and whipped up this soul-soothing Turkey Noodle Soup, packed with tender meat, savory broth, and just the right amount of noodles. It’s the kind of meal that feels like a hug in a bowl, especially after a long day.

Ingredients

For the Soup Base:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, sliced into ¼-inch rounds
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 6 cups low-sodium chicken broth

For the Turkey and Noodles:

• 1 lb cooked turkey breast, shredded
• 2 cups wide egg noodles
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Set your Instant Pot to Sauté mode and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Add the diced onion, carrots, and celery. Sauté for 4 minutes, stirring occasionally, until the onions are translucent. Tip: Don’t rush this step—the veggies form the flavor base!
3. Stir in the minced garlic and dried thyme, cooking for 30 seconds until fragrant.
4. Pour in 6 cups of chicken broth, scraping the bottom of the pot to loosen any browned bits.
5. Add the shredded turkey, egg noodles, salt, and pepper. Stir gently to combine.
6. Secure the lid, set the valve to Sealing, and pressure cook on High for 4 minutes. Tip: Quick-release the pressure immediately to prevent overcooked noodles.
7. Once the pressure releases, open the lid and stir in the fresh parsley. Tip: For extra brightness, add a squeeze of lemon juice!

Fluffy egg noodles soak up the rich, savory broth, while the tender turkey melts in your mouth. Serve it with a sprinkle of Parmesan or a side of crusty bread for the ultimate cozy meal.

Instant Pot Turkey and Dumplings

Nothing beats the comfort of a hearty, home-cooked meal, especially when it comes together in minutes thanks to the Instant Pot. I first made this Turkey and Dumplings recipe on a chilly evening when I was craving something cozy but didn’t want to spend hours in the kitchen—turns out, it’s now a family favorite. The tender turkey, fluffy dumplings, and rich broth are pure comfort in every bite.

Ingredients

For the Turkey Stew:

• 1 tbsp olive oil
• 1 lb cooked turkey, shredded
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper

For the Dumplings:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk
• 2 tbsp unsalted butter, melted

Instructions

1. Set the Instant Pot to Sauté mode and heat the olive oil.
2. Add the onion, carrots, and celery. Sauté for 3–4 minutes, stirring occasionally, until slightly softened.
3. Stir in the garlic and cook for 30 seconds until fragrant. Tip: Don’t let the garlic burn—it’ll turn bitter!
4. Add the shredded turkey, chicken broth, thyme, salt, and pepper. Stir to combine.
5. Secure the lid, set the Instant Pot to Manual High Pressure for 5 minutes. Once done, quick-release the pressure.
6. While the stew cooks, make the dumplings: In a bowl, whisk together flour, baking powder, and salt.
7. Stir in the milk and melted butter until just combined. Tip: Overmixing will make the dumplings tough.
8. Drop tablespoon-sized scoops of dumpling dough onto the hot stew. Tip: Space them evenly so they cook uniformly.
9. Cover with the lid (no pressure) and set to Sauté for 8–10 minutes until dumplings are fluffy and cooked through.

Comforting and satisfying, this dish is perfect with a sprinkle of fresh parsley or a side of hot buttered biscuits. The dumplings soak up the savory broth, while the turkey stays tender—leftovers (if you have any!) taste even better the next day.

Instant Pot Turkey Curry

Goodness, there’s nothing like coming home to the aroma of a hearty turkey curry simmering in the Instant Pot—especially after a long day. I love how this dish brings together tender turkey and bold spices in a fraction of the time it’d take on the stove. Plus, it’s a fantastic way to use up leftover turkey (or even chicken) without sacrificing flavor.

Ingredients

For the curry base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tbsp grated fresh ginger

For the spices:
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (optional for heat)

For the sauce:
– 1 (14 oz) can coconut milk
– 1 cup chicken broth
– 1 tbsp tomato paste
– 1 tbsp brown sugar

For the turkey and finishing:
– 1.5 lbs cooked turkey, shredded or cubed
– 1 cup frozen peas
– Salt to taste
– Fresh cilantro, for garnish

Instructions

1. Set your Instant Pot to “Sauté” mode and heat the olive oil for 1 minute until shimmering.
2. Add the diced onion and sauté for 3 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant. (Tip: Don’t let the garlic brown or it’ll turn bitter!)
4. Add the curry powder, cumin, turmeric, and cayenne (if using), stirring constantly for 30 seconds to toast the spices.
5. Pour in the coconut milk, chicken broth, tomato paste, and brown sugar, stirring to combine.
6. Add the cooked turkey, stirring to coat it evenly with the sauce.
7. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “Manual” for 8 minutes.
8. Once done, allow a 10-minute natural release, then quick-release any remaining pressure.
9. Stir in the frozen peas and let them warm through for 2 minutes in the residual heat. (Tip: Peas add a pop of color and sweetness—don’t skip them!)
10. Season with salt to taste and garnish with fresh cilantro.

Buttery, tender turkey soaks up the rich, spiced coconut sauce, while the peas add a slight crunch. Serve it over steamed jasmine rice or with warm naan for scooping up every last bit of that delicious sauce. Leftovers? They taste even better the next day!

Instant Pot Turkey and Sweet Potato Hash

Fall is just around the corner, and I’ve been craving cozy, one-pot meals that come together fast—especially since my Instant Pot has been my weeknight hero lately. This turkey and sweet potato hash is my go-to when I want something hearty, healthy, and packed with flavor without spending hours in the kitchen.

Ingredients

For the hash:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium sweet potato, diced into ½-inch cubes
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup low-sodium chicken broth

For serving (optional):

• Fresh cilantro, chopped
• Avocado slices
• Fried or poached eggs

Instructions

1. Set your Instant Pot to Sauté mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the ground turkey, breaking it up with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t stir too often—letting the turkey brown slightly adds flavor.
3. Add the sweet potato, onion, bell pepper, and garlic. Sauté for 3 minutes, stirring occasionally, until the onions soften.
4. Stir in the smoked paprika, cumin, salt, and black pepper until evenly coated.
5. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Tip: This prevents the “Burn” warning and adds depth to the dish.
6. Secure the Instant Pot lid, set to Manual High Pressure for 4 minutes, then quick-release the pressure.
7. Give the hash a gentle stir—the sweet potatoes should be tender but not mushy. Tip: If they need more time, cover and let sit for 2–3 minutes in residual heat.

Dig into this hearty hash straight from the pot, or top it with creamy avocado and a runny egg for extra richness. The smoky spices balance the sweetness of the potatoes, while the turkey keeps it satisfyingly protein-packed—perfect for meal prep or a lazy Sunday brunch.

Instant Pot Turkey and Quinoa Bowl

My weeknight dinners used to be a chaotic scramble until I discovered the magic of Instant Pot meals like this Turkey and Quinoa Bowl—it’s become my go-to for busy evenings when I want something wholesome but don’t have hours to spend in the kitchen. The best part? It’s packed with protein and veggies, so I never feel guilty about skipping the salad.

Ingredients

For the bowl base:

– 1 cup quinoa, rinsed – 1 1/4 cups low-sodium chicken broth

For the turkey mixture:

– 1 tbsp olive oil – 1 lb ground turkey – 1 tsp garlic powder – 1 tsp onion powder – 1/2 tsp smoked paprika – 1/2 tsp salt

For the veggies:

– 1 cup diced bell peppers (any color) – 1 cup chopped spinach

Instructions

1. Rinse the quinoa thoroughly under cold water in a fine-mesh strainer to remove any bitterness. 2. Add the rinsed quinoa and chicken broth to the Instant Pot, stirring to combine. 3. Secure the lid, set the valve to “Sealing,” and cook on HIGH pressure for 1 minute. 4. Once done, allow a natural release for 10 minutes, then quick-release any remaining pressure. 5. While the quinoa cooks, heat olive oil in a skillet over medium-high heat. 6. Add the ground turkey, breaking it apart with a spatula, and cook until no pink remains, about 5-7 minutes. 7. Sprinkle in garlic powder, onion powder, smoked paprika, and salt, stirring to coat the turkey evenly. 8. Toss in the diced bell peppers and cook for another 2-3 minutes until slightly softened. 9. Fold in the chopped spinach and cook just until wilted, about 1 minute. 10. Fluff the quinoa with a fork and divide it between bowls. 11. Top with the turkey-veggie mixture. **Tip:** For extra flavor, drizzle with a squeeze of lime or a dollop of Greek yogurt. **Tip:** If you prefer a crunch, sprinkle with toasted pumpkin seeds before serving. **Tip:** Leftovers keep well in the fridge for up to 3 days—just reheat with a splash of broth to revive the quinoa. Kind of obsessed with how the smoky paprika plays off the earthy quinoa, and the bell peppers add just the right sweetness. Serve it with warm tortillas for a fun DIY wrap situation, or pile it high with avocado slices for a creamy contrast.

Instant Pot Turkey and Black Bean Chili

Whew, is there anything cozier than a big pot of chili simmering away on a lazy weekend? This Instant Pot Turkey and Black Bean Chili is my go-to when I want something hearty, healthy, and hands-off—perfect for busy weeknights or game day gatherings. I love how the spices meld together while the pressure cooker does all the heavy lifting!

Ingredients

For the chili base:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced

For the seasoning and liquid:

• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 cup chicken broth

For garnish (optional):

• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded cheddar cheese
• 1 avocado, sliced

Instructions

1. Set the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Add 1 lb ground turkey, breaking it up with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pot—brown the turkey in batches if needed for even cooking.
3. Stir in 1 diced onion, 1 diced red bell pepper, and 3 minced garlic cloves. Sauté until softened, about 3 minutes.
4. Add 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt, stirring to coat the turkey and veggies evenly.
5. Pour in 1 can drained black beans, 1 can diced tomatoes (with juices), and 1 cup chicken broth. Stir well to combine.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes. Tip: For thicker chili, let the pressure release naturally for 5 minutes before quick-releasing the rest.
7. Once the pressure is fully released, carefully open the lid and give the chili a good stir. Tip: If it’s too thin, simmer in “Sauté” mode for 2–3 minutes to thicken.

Every spoonful of this chili is packed with smoky warmth from the paprika, tender turkey, and creamy black beans. Serve it over baked potatoes for a twist, or top with extra cheese and avocado for a restaurant-worthy bowl!

Instant Pot Turkey and Lentil Soup

This Instant Pot Turkey and Lentil Soup is my go-to comfort food when I need something hearty yet healthy—especially on busy weeknights. The best part? It’s packed with protein and flavor, and the Instant Pot does most of the work for me.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the soup:
  • 1 lb ground turkey
  • 1 cup dried green lentils, rinsed
  • 4 cups low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Set your Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
2. Add the onion, carrots, and celery, and sauté for 5 minutes, stirring occasionally, until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant—this builds a flavorful base for the soup.
4. Add the ground turkey and cook for 5 minutes, breaking it up with a spoon, until no pink remains.
5. Pour in the lentils, chicken broth, diced tomatoes, thyme, smoked paprika, bay leaf, salt, and pepper. Stir well to combine.
6. Secure the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 15 minutes.
7. Once done, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
8. Remove the bay leaf and give the soup a good stir. If it’s too thick, add a splash of broth or water to thin it out.

Every spoonful of this soup is a cozy hug—the lentils are tender but not mushy, and the turkey adds a satisfying richness. Serve it with a sprinkle of fresh parsley or a dollop of Greek yogurt for extra creaminess.

Instant Pot Turkey and Mushroom Risotto

Last night, I was craving something creamy and comforting but didn’t want to spend hours stirring at the stove. That’s when I remembered my trusty Instant Pot and whipped up this Turkey and Mushroom Risotto—it’s a game-changer for busy weeknights!

Ingredients

For the risotto:

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 lb ground turkey
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups chicken broth
• ½ cup grated Parmesan cheese
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Set the Instant Pot to Sauté mode and heat the olive oil and butter until the butter melts.
2. Add the diced onion and sauté for 3 minutes, stirring occasionally, until translucent. Tip: Don’t rush this step—properly softened onions add sweetness to the dish.
3. Stir in the garlic and mushrooms, cooking for another 3 minutes until the mushrooms release their moisture.
4. Add the ground turkey, breaking it up with a wooden spoon, and cook for 5 minutes until no pink remains.
5. Pour in the Arborio rice and stir for 1 minute to toast lightly—this enhances its nutty flavor.
6. Deglaze with white wine, scraping the bottom of the pot to prevent burning, and let it simmer for 2 minutes.
7. Pour in the chicken broth, salt, and pepper, then give everything a quick stir.
8. Secure the lid, set the Instant Pot to Manual High Pressure for 6 minutes, then allow a 10-minute natural release. Tip: Resist the urge to peek—keeping the steam locked ensures perfect texture.
9. Carefully release any remaining pressure, then stir in the Parmesan until creamy. Tip: For extra richness, add a pat of butter at this stage.
10. Garnish with fresh parsley before serving.

Amazingly creamy with a subtle earthiness from the mushrooms, this risotto is hearty enough to stand alone but pairs beautifully with a crisp green salad. Leftovers? Shape them into patties and pan-fry for crispy risotto cakes the next day!

Instant Pot Turkey and Spinach Lasagna

Goodness, do I have a weeknight lifesaver for you! Between juggling work, kids, and my never-ending laundry pile, this Instant Pot Turkey and Spinach Lasagna has become my go-to comfort dish—quick, cheesy, and packed with sneaky greens even my picky toddler devours. Plus, no boiling noodles separately? Yes, please!

Ingredients

For the filling:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach, roughly chopped
• 15 oz ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg

For assembly:

• 12 no-boil lasagna noodles
• 2 cups shredded mozzarella cheese
• 24 oz jar marinara sauce
• 1/2 cup water

Instructions

1. Set the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil for 1 minute.
2. Add ground turkey, breaking it apart with a spatula, and cook for 5 minutes until no pink remains. Tip: If the turkey sticks, deglaze with 1 tbsp water.
3. Stir in garlic powder, oregano, salt, and pepper, then fold in spinach until wilted, about 2 minutes. Transfer mixture to a bowl.
4. In a separate bowl, combine ricotta, Parmesan, and egg. Tip: Let the ricotta sit at room temperature for 10 minutes first—it mixes easier!
5. Spread 1/2 cup marinara sauce in the Instant Pot, then layer 4 noodles (breaking to fit), half the turkey mixture, half the ricotta mixture, and 1/2 cup mozzarella. Repeat layers.
6. Top with remaining noodles, sauce, and mozzarella. Pour 1/2 cup water around the edges. Tip: Don’t stir—water prevents burning.
7. Seal the lid, set to “Manual” high pressure for 20 minutes, then natural release for 10 minutes.
8. Carefully open the lid, let lasagna rest for 5 minutes to set. Perfectly creamy layers with a golden, bubbly top—serve with garlic bread for dunking into that extra sauce!

Promise, this lasagna tastes like you slaved over it for hours. The spinach keeps it fresh, while the turkey adds just enough heartiness without weighing you down. Leftovers? Ha, good luck with that.

Instant Pot Turkey and Wild Rice Soup

Perfect for those cozy nights when you crave something hearty but don’t want to spend hours in the kitchen, this Instant Pot Turkey and Wild Rice Soup is my go-to comfort food. I love how the wild rice adds a nutty chewiness, and the tender turkey soaks up all the savory flavors—plus, it’s a great way to use up leftover holiday turkey!

Ingredients

For the Soup Base:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced

For the Broth and Protein:

• 6 cups low-sodium chicken broth
• 1 cup wild rice blend, rinsed
• 2 cups cooked turkey, shredded

For Seasoning:

• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• ½ tsp black pepper
• ½ tsp salt

Instructions

1. Set the Instant Pot to Sauté mode and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Add diced onion, sliced carrots, and celery. Sauté, stirring occasionally, until softened, about 5 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds. Tip: Don’t let the garlic burn—it’ll turn bitter notes into your soup.
4. Pour in 6 cups chicken broth, scraping the bottom to loosen any browned bits. Tip: Deglazing prevents the “burn” warning later.
5. Add 1 cup rinsed wild rice, 2 cups shredded turkey, 1 tsp thyme, 1 tsp rosemary, 1 bay leaf, ½ tsp black pepper, and ½ tsp salt. Stir to combine.
6. Secure the lid, set the valve to Sealing, and pressure cook on High for 25 minutes. Tip: Wild rice needs longer than white rice to soften properly.
7. Once done, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Discard the bay leaf and taste, adjusting seasoning if needed.

Hearty and satisfying, this soup has a rich broth with pops of texture from the wild rice and tender turkey. Serve it with a sprinkle of fresh parsley or a crusty baguette for dipping—it’s even better the next day!

Instant Pot Turkey and Broccoli Casserole

Unbelievably easy and packed with comfort, this Instant Pot Turkey and Broccoli Casserole is my go-to when I need a hearty meal without the hassle. I love how the pressure cooker locks in flavor while keeping the turkey tender—plus, it’s a lifesaver on busy weeknights when my kids are begging for dinner ASAP.

Ingredients

For the casserole:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

For the broccoli and topping:

• 3 cups broccoli florets, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs

Instructions

1. Set the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil for 1 minute until shimmering.
2. Add 1 lb ground turkey, breaking it apart with a wooden spoon, and cook for 5 minutes until no pink remains. Tip: Don’t overcrowd the pot—browning in batches ensures even cooking.
3. Stir in 1 diced onion and 2 minced garlic cloves, sautéing for 2 minutes until fragrant.
4. Pour in 1 cup chicken broth, scraping the bottom to deglaze and prevent burn warnings.
5. Add 1 cup heavy cream, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper, stirring to combine.
6. Layer 3 cups broccoli florets on top of the turkey mixture—do not stir to keep them crisp-tender.
7. Secure the lid, set to “Manual” high pressure for 3 minutes, then quick-release the steam.
8. Sprinkle 1 cup cheddar cheese and 1/2 cup panko evenly over the casserole. Tip: For extra crunch, broil in the oven for 2 minutes after pressure cooking.
9. Let rest for 5 minutes before serving. Tip: The sauce thickens as it cools, so patience pays off!

Every bite is creamy, cheesy, and loaded with juicy turkey and bright broccoli. Try scooping it over toasted sourdough or mixing in cooked pasta for a fun twist—leftovers (if you have any) taste even better the next day.

Instant Pot Turkey and Zucchini Boats

Cooking under pressure has become my go-to method for weeknight dinners, and these Instant Pot Turkey and Zucchini Boats are a lifesaver when I’m craving something hearty but don’t want to spend hours in the kitchen. The zucchini boats soak up all the savory flavors of the turkey filling, making every bite a delicious surprise.

Ingredients

For the filling:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1/4 cup shredded mozzarella cheese

For the zucchini boats:

• 2 medium zucchinis, halved lengthwise
• 1/4 cup water

Instructions

1. Set the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Add the diced onion and sauté for 3 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic, oregano, cumin, salt, and black pepper, and cook for 1 minute until fragrant.
4. Add the ground turkey, breaking it apart with a spatula, and cook for 5 minutes until no longer pink. Tip: If the turkey sticks, deglaze with a splash of water.
5. Pour in the marinara sauce, stir to combine, and let simmer for 2 minutes. Turn off the “Sauté” mode.
6. Scoop out the seeds from the zucchini halves to create boats, leaving a 1/4-inch border.
7. Pour 1/4 cup water into the Instant Pot, then place a trivet inside. Arrange the zucchini boats on the trivet.
8. Spoon the turkey filling evenly into each zucchini boat, then sprinkle with mozzarella cheese.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on HIGH for 3 minutes. Tip: For firmer zucchini, reduce the time to 2 minutes.
10. Quick-release the pressure, then carefully remove the lid. Let the zucchini boats sit for 2 minutes before serving. Tip: Garnish with fresh basil for a pop of color.

You’ll love how tender the zucchini gets while still holding its shape, and the cheesy, savory filling is downright addictive. Serve these boats with a crisp side salad or garlic bread for a complete meal that feels anything but rushed.

Summary

These 20 Flavorful Instant Pot turkey recipes are a game-changer for busy cooks, offering quick, delicious meals without the hassle. Whether you’re craving comfort food or something fresh, there’s a dish for every taste. Try one today and let us know your favorite in the comments! Don’t forget to share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!