Prep Time::20 mins
Cook Time::25 mins
Additional Time::5 mins
Total Time::50 mins
Servings::4
Ingredients
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1 tablespoon olive oil
1 pound ground turkey
2 small carrots, grated
½ medium onion, diced
½ medium green bell pepper, diced
1 tablespoon Italian seasoning, or to taste
1 teaspoon garlic powder, or to taste
1 teaspoon seasoned salt (such as Lawry's®), or to taste
1 teaspoon ground black pepper, or to taste
1 ½ cups water
1 tablespoon Worcestershire sauce
1 ½ teaspoons beef bouillon granules
2 cups elbow macaroni
1 teaspoon paprika
1 (15 ounce) can petite diced tomatoes
1 (8 ounce) can tomato sauce
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add olive oil and turkey; cook until halfway browned and crumbly, 3 to 4 minutes. Stir in carrots, onion, bell pepper, Italian seasoning, garlic powder, seasoned salt, and black pepper.
Mix water, Worcestershire sauce, and bouillon granules together in a small bowl. Pour into meat mixture and stir until well combined. Bring to a simmer, then stir in macaroni and paprika. Add tomatoes and tomato sauce, making sure not to stir after this addition. Close and lock the lid. Set the timer for 4 minutes. Allow about 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Mix well before serving.
Cook's Note:
You can use Italian-seasoned diced tomatoes or stewed tomatoes instead of regular diced tomatoes.