Tired of the same old weeknight dinners? Say hello to your new family favorite! This Instant Pot Cheesy Turkey Bake is the ultimate comfort food, combining juicy, perfectly cooked turkey with a rich, bubbly sauce of cream cheese and sharp cheddar. It’s incredibly easy to make, thanks to the magic of the pressure cooker, and finishes in the oven for that irresistible golden-brown crust. Get ready for a restaurant-quality meal that’s on the table in just 35 minutes!
Ingredients
• 2 lbs (900g) turkey breasts
• 1 cup (150g) tomatoes, diced
• ½ cup (113g) cream cheese, softened
• ½ cup (56g) cheddar cheese, grated
• ½ cup (120ml) chicken stock
• 2 tbsp (30ml) olive oil
• Spices
• 1 tbsp (6g) Italian seasoning
• ½ tsp (3g) salt
• ¼ tsp (0.5g) black pepper, ground
• ½ tsp (0.5g) dried thyme, ground
Instructions
1. Directions
2. Pat the turkey breasts dry with a paper towel. In a small bowl, combine the Italian seasoning, salt, pepper, and thyme, then generously rub the spice mix all over the turkey.2. Set your Instant Pot to ‘Sauté’ mode and add the olive oil. Once hot, add the seasoned turkey and pour in the chicken stock and diced tomatoes. Secure the lid and set the steam release handle to the ‘Sealing’ position.3. Press the ‘Poultry’ button and set the timer for 10 minutes per pound of turkey. If using frozen breasts, add an additional 10-12 minutes to the total cooking time.4. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the steam release handle to ‘Venting’.5. Carefully transfer the cooked turkey to a cutting board and shred or cut it into bite-sized pieces.6. Preheat your oven to 400°F (200°C). Line a baking pan with baking paper.7. Arrange the turkey pieces in a single layer on the prepared baking sheet. Dollop with cream cheese and sprinkle generously with the grated cheddar cheese.8. Bake for 8-10 minutes, or until the cheese is melted, bubbly, and beginning to turn golden brown. Serve immediately.
Nutritional Information
• Per Serving: Calories 378 | Total Fats: 24g | Net Carbs: 10.9g | Protein: 27.6g | Fiber: 1.3g
Pro Tips
• For a deeper flavor, sear the seasoned turkey breasts for 2-3 minutes per side on ‘Sauté’ mode before adding the stock and pressure cooking.
• For an even creamier sauce, stir the cream cheese into the hot chicken stock in the Instant Pot after removing the turkey. Pour this sauce over the turkey before adding the cheddar and baking.
• Feel free to experiment with cheeses! A mix of Monterey Jack and cheddar adds a great melt, while a sprinkle of Parmesan on top provides a salty, crisp finish.
FAQ
Q: Can I use frozen turkey for this recipe
A: Yes, you can use frozen turkey breasts. Just add an additional 10-12 minutes to the total pressure cooking time to ensure the turkey is fully cooked before proceeding with the recipe.
Q: How can I make the sauce extra creamy
A: For an even creamier sauce, stir the softened cream cheese into the hot chicken stock and tomato mixture remaining in the Instant Pot after you remove the turkey. Pour this sauce over the turkey before adding the cheddar and baking.
Q: What can I serve with this cheesy turkey bake
A: This dish pairs well with many sides. For a low-carb option, serve it with steamed broccoli, green beans, or a side salad. It’s also delicious with mashed potatoes, rice, or egg noodles.
Q: Can I use different cheeses in this turkey bake
A: Absolutely! While sharp cheddar is recommended, feel free to experiment. A mix of Monterey Jack and cheddar melts beautifully, and a sprinkle of Parmesan on top adds a delicious salty, crisp finish.
