Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 pound ground turkey
- •2 small carrots, grated
- •0.5 medium onion, diced
- •0.5 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
- •1.5 cups water
- •1 tablespoon Worcestershire sauce
- •1.5 teaspoons beef bouillon granules
- •2 cups elbow macaroni
- •1 teaspoon paprika
- •1 (15 ounce) can petite diced tomatoes
- •1 (8 ounce) can tomato sauce
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 460
- Carbohydrate: 53g
- Fat: 13g
- Fiber: 5g
- Protein: 32g
- Sugar: 9g
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