Saucy Rigatoni pasta that is made in 20 minutes! Perfect for a back to school suppers that even the kids will love!
Prep Time: 14 minutes
Cook Time: 6 minutes
Yield: 6 servings
For the turkey:
2 tsp olive oil
1 pound ground turkey
1 medium onion, diced
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1/2 tsp black pepper
For the Rigatoni
16 ounces uncooked penne Rigatoni
3 cups chicken broth
1 (10 oz) can diced tomatoes with green chiles (rotel)
1 tsp salt
1 tsp pepper
2 tsp cumin
1 tsp chili powder
For after it has pressure cooked
4 ounces cream cheese (half a brick)
4 cups spinach (2 big handfuls)
1 cup grated sharp cheddar cheese
Turn your Instant Pot to the sauté setting. When it says HOT on the display add the olive oil into the pot. Swirl the oil around. Add in the ground turkey and break it up with a wooden spoon. Add in the onion. Stir.
Add in the salt, garlic powder, cumin, oregano and pepper. Brown the meat for about 5 minutes. There will be extra liquid that cooks off of it and that is okay. We will use it to help cook the pasta.
Pressure Cooking Time
Pour in the pasta, chicken broth, tomatoes, salt, pepper, cumin and chili powder. Don’t stir. Cover the pot and secure the lid.
Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes. Once the time is up perform a quick release by moving the valve to venting. Remove the lid.
Turn the Instant Pot to the sauté setting and stir in the cream cheese, spinach and cheese. Stir until the cream cheese is melted and fully incorporated. Turn off the sauté setting. Scoop the pasta onto serving dishes and enjoy.
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