Turkey Bolognese

01Method

1. 1

   Fill a large pot with well-salted water and bring to a boil. Cook the rotini until just tender, about 8 minutes.

2. 2

   Set the pressure cooker to Sauté mode and let it heat up. Add the ground turkey, shallot, granulated garlic, and Italian seasoning. Break the turkey apart and cook until browned and crumbly, about 5 minutes. Turn off Sauté mode, then flatten the turkey mixture. Layer the carrots and zucchini on top.

3. 3

   Stir the marinara sauce and milk together, then pour the mixture over the vegetables. Place the cream cheese on top without stirring. Seal the lid, set to high pressure, and cook for 5 minutes. Allow 10–15 minutes for pressure to build before the timer starts.

4. 4

   Drain the pasta. Carefully release the pressure using the quick-release method, about 5 minutes. Remove the lid, add the drained pasta, and stir everything together until combined.