1poundraw turkey breastcubed (or use thighs for more flavor)
2small red onionsdiced
1small leekcleaned and diced
3medium carrotsdiced
½red bell pepperdiced
1medium zucchinidiced
1small piece of squashpeeled and diced
1teaspoonsalt
½teaspoonfreshly ground black pepper
½teaspoongarlic powder
1teaspoondried parsley
¼cupwhite ricerinsed and drained
5cupsChicken broth or wateror enough to fill the Instant Pot to ⅔ capacity
Juice from 1 lemon
Instructions
Press the Sauté button on your Instant Pot and set the timer for 10 minutes.
Add the olive oil and cubed turkey. Sauté for 5 minutes, stirring occasionally.
Add the diced onions, leek, carrots, and red bell pepper. Continue sautéing for another 5 minutes.
Cancel the sauté function. Add the zucchini, squash, salt, black pepper, garlic powder, dried parsley, and rinsed rice. Stir well.
Pour in 5 cups of chicken broth or water, or enough to bring the contents just below the ⅔ max fill line of a 6-quart Instant Pot.
Lock the lid in place and cook on High Pressure for 10 minutes.
When the timer beeps, allow a natural pressure release for 10 minutes, then perform a quick release.
Open the lid, stir in the lemon juice, taste, and adjust seasoning if needed. Serve hot.
Notes
Stovetop Instructions: Follow the same steps using a large pot over medium heat. Simmer until the turkey and vegetables are tender.
Rice Timing (for stovetop): – White rice: Add during the last 15–18 minutes – Brown rice: Add in the first 30–35 minutes – Wild rice: Add at the beginning with the turkey and veggies – Cauliflower rice: Stir in during the last 2–3 minutes
Turkey Options: Use raw turkey breast, dark meat, ground turkey, leftover cooked turkey, or leftover chicken.
Storage: Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.