Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kentucky Casserole


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 18 minutes
  • Yield: 6 servings 1x

Description

Creamy cheesy penne pasta with bacon, tomatoes and turkey or chicken. This is an easy dump-and-go Instant Pot recipe!


Ingredients

Scale
  • 2 cups chicken broth
  • 8 ounces penne pasta
  • 2 cups cooked, chopped turkey or chicken
  • 3 garlic cloves, minced
  • 1/2 of a can of diced tomatoes (I freeze the leftovers)
  • 1 (15 oz) jar Bertolli garlic alfredo sauce
  • 1/2 cup cooked and crumbled bacon (56 pieces)
  • 1/2 cup shredded mozzarella
  • 2 Tbsp shredded parmesan cheese

Instructions

  1. Pour broth into Instant Pot. Sprinkle in the penne. Dump in the turkey/chicken, garlic, tomatoes and alfredo sauce. Don’t stir.
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
  3. Stir in the bacon. Sprinkle the cheese on top and let melt (I use an air fryer lid to melt the cheese and brown up the top for 3 minutes at 350 degrees). 
  4. Serve and enjoy!
  • Category: Pasta
  • Method: Instant Pot