Instant Pot Cheesy Turkey Burger Macaroni

This recipe is 8 Freestyle points per serving, 1 cup.
4.19 from 22 votes
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Course: Dinner
Cuisine: Comfort Food
Keyword: Instant Pot, Macaroni and Cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 332kcal
Author: Dash of Herbs

Ingredients

  • 1 Tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 medium onion chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup ketchup
  • 2 cups elbow macaroni
  • 3 cups beef stock
  • 8 oz Fontina cheese grated

Instructions

Instant Pot instructions:

  • Heat the olive oil on SAUTE mode with the pressure cooker's lid off.  Place the turkey into the cooker and cook until it's browned, about 5 minutes.
  • Add the remaining ingredients, except for the cheese, to the cooker.  Securely lock the lid and set on MANUAL for 6 minutes at HIGH pressure.
  • Perform a quick release to release the pressure.  Add the shredded Fontina cheese and stir until it's melted and creamy.  Serve immediately.

Slow Cooker instructions:

  • In a non-stick skillet, heat over medium heat.  Add the oil and saute the onion and turkey until it's cooked, about 5-7 minutes.  Transfer the meat and cooked onions to your slow cooker.
  • Add the remaining ingredients except for the noodles and cheese.  Cook on low for 6 hours.  About 30 minutes before the meal is finished cooking, add the noodles.  Cook on high for 30 minutes.
  • Add the cheese and stir until it's completely melted.  Serve immediately.
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Nutrition

Calories: 332kcal | Carbohydrates: 24.6g | Protein: 23.3g | Fat: 15.8g | Saturated Fat: 7g | Cholesterol: 74.8mg | Fiber: 1.1g | Sugar: 3.8g