• 1 tablespoon olive oil
  • 1 pound ground turkey
  • 2 small carrots, grated
  • ½onion, diced
  • ½green bell pepper, diced
  • 1 tablespoon Italian seasoning, or to taste
  • 1 teaspoon garlic powder, or to taste
  • 1 teaspoon seasoned salt (such as Lawry’s®), or to taste
  • 1 teaspoon ground black pepper, or to taste
  • 1 ½ cups water
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoons beef bouillon granules
  • 2 cups elbow macaroni
  • 1 teaspoon paprika
  • 1 (15 ounce) can petite diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • Directions

  • Step 1

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and turkey; cook until halfway browned and crumbly, 3 to 4 minutes. Add carrots, onion, bell pepper, Italian seasoning, garlic powder, seasoned salt, and black pepper.


  • Step 2

    Mix water with Worcestershire sauce and bouillon granules in a small bowl. Pour into meat mixture and mix well. Bring to a simmer. Add macaroni and paprika and stir. Add tomatoes and tomato sauce, making sure not to stir after this addition. Close and lock the lid. Set timer for 4 minutes. Allow about 10 minutes for pressure to build.

  • Step 3

    Release pressure carefully using the quick-release method according to manufacturer’s instructions to prevent sauce from mixing with the steam, about 5 minutes. Unlock and remove the lid. Mix well.

  • Cook's Note:

    You can also use Italian-seasoned diced tomatoes or stewed tomatoes instead of regular diced.

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