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YIELDS: 4 SERVINGS
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INGREDIENTS
REFRIGERATED ITEMS |
PANTRY ITEMS |
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| 1-lb. of Extra Lean Ground Turkey | 1 large Sweet Onion (diced) | |
| 8-oz. bag of Crumbled Turkey Sausage | 2 cloves of Garlic (finely diced) | |
| 2-tbsp Soy Sauce | 1-14.5 oz. cans of Beef Broth | |
| 1/2-cup Shredded Cheddar or Marble Cheese | 14-oz. can Diced Tomatoes | |
| 7-oz. can Tomato Sauce | ||
| 1-1/2 cups (8-oz.) Elbow Macaroni | ||
SPICES |
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| 1/2-tbsp Garlic Powder | 1/2-tbsp Onion Powder | |
| 1-tsp Smoked Paprika | 1/2-tsp Regular Paprika | |
| 1/2-tbsp Rosemary (dried) | 2 Bay Leaves | |
OPTIONAL ITEMS |
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| Sprinkle with Grated Parmessan Cheese on top |
COOKING INSTRUCTIONS
1.) Using a 6 or 8 quart Instant Pot press SAUTÉ. When the display reads HOT (about 4-5 min.) add in the ground turkey and then with a wooden spatula continue to break into small crumbles. About half way through add in the onion, garlic and turkey sausage crumbles. When there is no pink showing in the meat press CANCEL.
2.) Add to the pot the rosemary, onion powder,garlic powder, regular and smoked paprika, soy sauce, beef stock, elbow macaroni, diced tomatoes and tomato sauce, then finally place the bay leaves on top. DO NOT STIR!
3.) Close the lid and set the valve to SEALING. Then press MANUAL. Set the cook time for 4 MINUTES.
4.) Once the cook time is finished turn the valve to VENTING right away.
5.) Open the lid, remove the bay leaves and add in shredded cheese, then stir everything together.
