This delicious Instant Pot Cheesy Turkey & Mushroom Spaghetti is the perfect way to use up some of your leftover turkey. An Instant Pot and a few inexpensive ingredients are all you need for a fast & frugal recipe your family is sure to love!
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One of our favorite meals to have after Thanksgiving is this super easy Instant Pot Cheesy Turkey & Mushroom Spaghetti. It’s a great way to use up some of the leftover Thanksgiving turkey and everyone in our family loves it!
I always stock up on the ingredients for this delicious recipe at the beginning of November when Kroeger has their stock up sale. This year I was able to get the spaghetti, cream of mushroom soup, and chicken broth for 49 cents each. The bag of shredded cheddar cheese was just 99 cents and the sour cream was $1.49 (I used about 1/2 of the 24 oz container.) Because it’s made in the Instant Pot, you can have dinner ready in less than 20 minutes. Nothing beats a fast and frugal recipe! If you’re looking for a new way to use up some of your leftover turkey, you’ve got to give this recipe a try!
We love mushrooms at our house so this spaghetti is chock full of mushrooms! The recipe calls for a full 8 ounce can but you can use the smaller can if you’d prefer. You can also add in a bag of frozen peas and use Monterrey jack cheese in place of the cheddar cheese.
If you don’t have an Instant Pot or electric pressure cooker you can always bake this in the oven. Just cook your spaghetti first, stir all ingredients together, top with cheese and bake in a sprayed 9 x 13 pan for about 30 minutes at 350.
Ingredients
- 1 14oz can chicken broth
- 2 10 3/4 oz cans cream of mushroom soup
- 1 1/2 c sour cream
- 1 16oz package spaghetti
- 1 8 oz can mushrooms, drained
- 2 c chopped, cooked turkey
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 c shredded cheddar cheese
Instructions
- Mix together chicken broth, soup and sour cream in Instant Pot
- Break spaghetti in half and place in Instant Pot along with the soup mixture
- Add mushrooms, turkey, salt and pepper
- Place lid on Instant Pot and set to manual pressure for 6 minutes
- Do a quick pressure release and carefully remove lid
- Add shredded cheddar cheese and stir until melted
I’d love to hear some of the ways you use your leftover Thanksgiving turkey. Please let me know in the comments below!
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This recipe was shared at Weekend Potluck!
What a great recipe for the Instant Pot, we will love your Turkey Spaghetti! Hope you are having a good week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Could not get this to come to pressure. The spaghetti stuck to the bottom and wouldn’t cook. Don’t know what went wrong.
The flavor was amazing. I added a small jar of diced hot and spicy mushrooms. Perfect amount of kick. And I used cheddar/monterrey jack blend for the cheese.
However. It did not cook properly, there was no steam released, so I definitely recommend more liquid than just the 14oz broth.
I’ll try it again with more liquid. But this recipe is a keeper