When I recently received a loaf as a gift, I tried the avocado bread. I created this dish, which is delicious and dense. For a “healthier” loaf, Swerve® was used instead of butter, oils, or any other fats. The family assumed it was banana nut bread because I kept the “secret” ingredient a secret from them.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 2 small carrots, grated
- ½ medium onion, diced
- ½ medium green 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
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add olive oil and turkey; cook until halfway browned and crumbly, 3 to 4 minutes. Stir in carrots, onion, bell pepper, Italian seasoning, garlic powder, seasoned salt, and black pepper.
- Mix water, Worcestershire sauce, and bouillon granules together in a small bowl. Pour into meat mixture and stir until well combined. Bring to a simmer, then stir in macaroni and paprika. Add tomatoes and tomato sauce, making sure not to stir after this addition. Close and lock the lid. Set the timer for 4 minutes. Allow about 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Mix well before serving.
- You can use Italian-seasoned diced tomatoes or stewed tomatoes instead of regular diced tomatoes.
Nutrition Facts
| Calories | 460 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 5 g |
| Protein | 32 g |
| Saturated Fat | 3 g |
| Sodium | 1415 mg |
| Sugars | 9 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Family liked it. Pressure cooked for 6 mins instead of 4 because of brown rice pasta. Came out perfectly. May use fire roasted tomatoes or rotel next time to kick it up a bit.
I would give this 3 stars, but my kids would give 5. I followed the recipe exactly and found it to be bland. I added sourcream and hot sauce to my portions to add some flavor. My kids loved it as is though. I have 1 picky eater and she had seconds.
Excellent Dish
Tasted great and made an excellent quick dinner with some cheesy garlic bread! The only changes I made, were adding a stalk of chopped celery with the veggies and a little extra ground up canned tomato. Otherwise, I followed the directions and it came out great. For those having trouble understanding the directions, after you have sauteed, cancel and put the lid on. Then press your “Pressure cook” button and set it for 4-5 min. It will take about 10 min. to pressurize and it will then begin cooking and counting down. I hope that helps!
final direction for using the instant pot were very unclear….I’m new to using my instant pot and saying set timer for 4 minutes and allow pressure to build for 10 minutes were very unclear! Was I suppose to set it for pressure cooking? Or leave it on saute? Dont assume everyone just knows what you are talking about!!! will never make again!
I did not use an Instant Pot, I cooked stovetop. The only adjustment was it needed a bit more water. This recipe is SO good. My husband loved it. I enjoyed making this and would not change anything about the recipe. It is DELICIOUS!
This was not just delicious, it was also my first ever instant pot meal. I followed the instructions, and can’t think of anything that I would change. Perfectly seasoned. For any other new instant pot chefs, this cooked perfectly in the 3 quart mini.
Wasn’t able to update my other review so here goes a different one. The 2nd time I made this with diced red pepper, sliced carrots, and added a can of corn. I also used a ~15oz can of tomato sauce which I think is much better than the smaller one. I only had rotini noodles at home and they worked fine at 2 cups.
It was delicious. Better than my Mother’s recipe. The Grandkids loved it too. I toasted a few slices of cheese toast. The Texas toast you get from the grocery store, in the freezer section. I will make this for years to come.
Delicious and easy. kids will love this