Ingredients
-
2 tablespoons Butter
-
2 tablespoons Olive Oil
-
1 pound (450 g) sliced Cremini Mushrooms
-
3 medium Shallots
-
3 Garlic
-
½ cup (120 ml) Chicken broth
-
½ cup (120 ml) Marsala Wine
-
2 tablespoons Cornstarch
-
leftover Turkey
-
1 (12-ounce) (340 g) bag Egg Noodles
Directions
Here’s a lightning-quick, completely satisfying way to transform leftover turkey into a meal that has all the richness and flavor of classic Chicken Marsala.
Steps
|
1
Done
|
Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the butter and olive oil. When the butter melts, add the mushrooms, shallots, and garlic. Sauté the mixture for about 5 minutes, until the mushrooms begin to release their juices. Press the Cancel button to turn off the sauté function. |
|
2
Done
|
To deglaze the bottom of the pot, add the broth and wine. Stir well, making sure to scrape up any brown bits from the bottom of the pot. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 minutes. |
|
3
Done
|
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid. |
|
4
Done
|
Select the sauté function (you may have to press Cancel to turn off the warming function.) Add the slurry and stir the mixture constantly until the desired thickness is reached. Add the turkey slices, submerging them in the mixture and heating it for another 2 minutes until the turkey is heated through. Serve the Turkey Marsala over warm egg noodles. |
