Pressure Cooker Turkey & Noodle Casserole

• 3 Tablespoons Olive Oil
• 1 whole Large Onion, Diced
• 5 whole Cloves Garlic, Minced
• 15 whole Baby Carrots Sliced
• 1 whole Medium Red Pepper, Sliced Thin
• 1 whole Medium Green Pepper, Sliced Thin
• 1 Tablespoon Dried Parsley
• 1 teaspoon Dried Basil
• 1/2 teaspoons Dried Dill
• 1 teaspoon Salt
• 1/4 teaspoons Pepper
• 4 whole Chicken Bouillon Cubes
• 3- 1/2 cups Water
• 3 cups Dried Egg Noodles
• 1 pound Deli Smoked Turkey Breast, Sliced Into Strips
• 13 cups Half-and-half
• 1- 1/2 cup Grated Parmesan Cheese
• 1 can 15 Oz Green Peas, Drained

1. 1.
2. Heat oil in the pressure cooker over medium heat and brown onion, garlic and carrots.
3. Cook about 5-8 minutes.
4. 2.
5. Add peppers, seasonings, bouillon cubes, water and noodles.
6. Secure pressure cooker lid and heat over high until full pressure (jiggling occurs).
7. 3.
8. Lower heat and cook for 8 minutes.
9. 4.
10. Take the pressure cooker off of heat and cool sides with water to stop everything from cooking.
11. 5.
12. Remove lid (ONLY DO THIS WHEN REDUCED PRESSURE ALLOWS IT TO OPEN) and drain any excess liquid.
13. 6.
14. Add remaining ingredients.
15. Stir well and let cool to set up a little.
16. 7.
17. Serve!

olive oil, onion, garlic, carrots, red pepper, green pepper, parsley, basil, dill, salt, pepper, chicken, water, egg noodles, turkey, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/pressure-cooker-turkey-noodle-casserole/ (may not work)