Instant Pot Leftover Turkey Pasta is a creamy, satisfying one-pot meal that transforms leftover turkey (or chicken) into a quick, flavorful dinner. This “dump and start” pressure-cooker pasta recipe is an easy way to refresh holiday leftovers and feed a crowd without much fuss.
Instant Pot Leftover Turkey Pasta
If you have turkey left over from a big meal, reheating slices can feel uninspired. This Instant Pot pasta reinvents that meat into a rich, creamy dish that is both comforting and simple to prepare. With minimal prep and just one pot to clean, it’s ideal for busy weeknights or feeding friends after a holiday.
This recipe works equally well with shredded rotisserie chicken if you don’t have turkey on hand. The combination of cream cheese, cream of chicken soup, and a zesty Italian dressing mix yields a savory, slightly tangy sauce that coats farfalle (bow-tie) pasta beautifully. Farfalle is recommended because its shape holds sauce and bits of turkey nicely, but other short pasta shapes will work too.
A Few Helpful Tips
If using rotisserie chicken in place of turkey, use about the same volume—roughly 3 cups chopped or shredded. For seasoning, the Zesty Italian salad dressing mix gives a bright, bold flavor; regular Italian dressing mix or a blend of Italian seasoning, garlic powder, and onion powder can be substituted if needed, though the taste will be milder.
To reduce calories, swap regular cream cheese and cream of chicken soup for lower-fat versions and use half-and-half or milk instead of heavy cream. These small adjustments let you enjoy leftovers and still save room for dessert.
Instant Pot Leftover Turkey Pasta
10 mins
5 mins
25 mins
6
Ingredients
- 3 cups Chicken or Turkey Broth
- 8 oz Cream Cheese cut into 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
Instructions
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Pour the broth into the inner liner of your pressure cooker.
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Add the pieces of cream cheese and the drained mushrooms to the broth.
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Sprinkle the Italian dressing mix evenly over the mixture.
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Pour the bow-tie pasta over the liquid and spread it out evenly—do not stir.
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Pour the heavy cream over the pasta, then spread the cream of chicken soup on top of the pasta. Again, do not stir.
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Close the lid and set the steam release knob to Sealing.
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Select Pressure Cook/Manual and set the time to 5 minutes. If you use a different pasta, follow half the package cook time as a guideline. The pot will take a few minutes to come to pressure.
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When cooking finishes, perform a controlled quick release: open the valve slowly in short bursts to avoid splattering. Use a wooden spoon handle or oven mitts to protect your hand from steam.
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When the pressure pin drops, open the lid and stir the pasta until the sauce is smooth and the cheese is incorporated.
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Add the leftover turkey meat, stir to combine, and allow the pot to sit a few minutes so the turkey warms through and the sauce thickens.
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Serve hot, garnished with chopped fresh parsley if desired.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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Resources to Make Instapot Leftover Turkey Pasta
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