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leftover instant pot turkey noodle casserole with vegetables on white plate
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5 from 9 votes

Instant Pot Turkey Noodle Casserole

Instant Pot Turkey Noodle Casserole is made with leftover turkey, veggies and pasta in a cheesy, cream sauce. It's a quick and easy one pot dinner ready in less than 30 minutes!!
Course Main
Cuisine American
Keyword instant pot turkey noodle casserole
Prep Time 5 minutes
Cook Time 4 minutes
pressure time 10 minutes
Total Time 19 minutes
Servings 10
Calories 300kcal
Author Dee


  • 3 cups cooked turkey
  • 1 tablespoon herbes de Provence seasoning
  • 2 teaspoons dried minced onions
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground pepper
  • 1 16-ounce box penne pasta
  • 4 cups turkey or chicken broth
  • 1 cup heavy cream
  • 1 cup cooked mixed vegetables
  • ½ cup shredded Parmesan cheese
  • 2 cups shredded mozzarella cheese


  • Add the turkey to the Instant Pot, then add the uncooked pasta, herbes de Provence, minced onions, sea salt, garlic powder and pepper
  • Pour turkey or chicken broth over and around pasta, then place lid on pressure cooker, and turn vent to Sealing position and hit PRESSURE COOK for 4 minutes
  • Pot will take a few minutes to reach pressure, then cook for 4 minutes and beep when done. Do a quick release, and when pin drops, carefully remove lid, and stir 
  • Add the thawed frozen vegetables, and stir in the heavy cream. Gradually add both cheeses, and stir until smooth and creamy. Sauce will thicken as pasta cools



Recipe was made in 6-quart Instant Pot electric pressure cooker. Recipe can be made in the 8 quart without changing ingredient amounts or cook time.
You can use chicken instead of turkey and substitute Italian seasoning for the herbes de Provence seasoning.


Calories: 300kcal