Leftover Turkey Pasta with Cream Chicken Soup

Serves 6 in about 25 minutes. The pressure cooker brings mushrooms and zesty italian salad together.

Ingredients

• 3 cups chicken or turkey broth
• 8 oz cream cheese, cut in 6 pieces
• 1 (7 oz) can sliced mushrooms, drained
• 1 (0.6 oz) packet zesty italian salad dressing mix
• 12 oz bow tie pasta (farfalle)
• ½ cup heavy cream
• 1 can cream of chicken soup
• 3 cups leftover turkey meat, chopped or shredded

Method

1. Tip in the broth into the inner liner pot of your pressure cooker.
2. Stir in the cream cheese pieces and mushrooms.
3. Scatter in the Italian dressing mix.
4. Tip in the bow tie pasta and spread it out evenly, but don't stir it.
5. Tip in the cream over the pasta, then spread the cream of chicken soup over the pasta. Do not stir.
6. Close the lid and set the steam release knob to the Sealing position.
7. Press the Pressure Cook/Manual button or dial and then the +/- button and select 5 minutes (if you use a different pasta, try half the time on the package directions). The pot will take a few minutes to get to pressure.
8. When the cook time has finished, do a controlled Quick Release of the pressure. (A controlled quick release is when you open the valve a little at a time to be sure no soup/sauce is going to spew out along with the steam when you release it.
9. When the pin in the lid drops down, open the lid and stir the pasta.
10. Stir in the leftover turkey meat and stir until the cream cheese and turkey meat is well incorporated. Then let sit for a few minutes for the turkey to warm through and the sauce to thicken.
11. Plate with a garnish of chopped fresh parsley.

More instant pot ideas are in the instant pot collection.