Instant Pot South-West Style Turkey with Quinoa

Instant Pot South-West Style Turkey with Quinoa is a quick one pot dinner recipe to warm you up this fall and winter.  

Instant Pot South-West Style Turkey with Quinoa is a quick one pot dinner recipe to warm you up this fall and winter.  It is loaded with flavour and can be served with a variety of toppings.

This chili variation is loaded with flavour and can be served with a variety of toppings.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin I turned the Instant Pot to the sauté function, added the olive oil and then the ground turkey.

Adding the ground turkey.

While the turkey was cooking I made sure to scrape the bottom of the pot well to prevent a burn message later.  The turkey still had some pink remaining when I shut the saute function off.

Next I added two cups of water to the Pot and scraped underneath all the ground turkey very well, removing any brown bits.  This deglazing of the Pot is a very important step.

I drained and rinsed a can of Bean Medley and dumped it into the Pot with the ground turkey.

Drain and rinse the beans.

Still scraping the bottom of the Pot I stirred in the beans.

After adding the beans I sprinkled in the quinoa and pressed it down into the liquid.

Next I poured in the three jars of South-West Style salsa but I did not stir.

I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 4 minutes.

When finished I turned the steam release handle to the venting position with a quick release.

I turned the Instant Pot off and allowed the South-West Style Turkey with Quinoa to cool  a bit before serving.

Add toppings to suit your taste.  Options include grated cheese, sour cream, guacamole or whatever suits your fancy!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Instant Pot Southwest Style Turkey and Quinoa is an easy gluten free dinner recipe. This pressure cooker ground turkey recipe is loaded with beans, salsa and quinoa.

More Soup, Chili and Stew Recipes You Will Enjoy…

Yield: 8

Instant Pot South-West Style Turkey with Quinoa

Instant Pot South-West Style Turkey with Quinoa is a quick one pot dinner recipe to warm you up this fall and winter.  It is loaded with flavour and can be served with a variety of toppings.

Instant Pot South-West Style Turkey with Quinoa is a quick one pot dinner recipe to warm you up this fall and winter.  It is loaded with flavour and can be served with a variety of toppings.

Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 lb ground turkey
  • 2 cups water
  • 1 cup Quinoa
  • 1 can bean medley (540 ml or 18 oz)
  • 3 jars South-West Style salsa (650 ml or 22 oz)

Instructions

    1. Turn the Instant Pot to saute and add the vegetable oil.
    2. Add the ground turkey. Scrape the bottom of the pot as you stir to prevent a burn message later. Saute for about 3 minutes. The turkey will still have some pink remaining.
    3. Turn the Instant Pot off.
    4. Add 2 cups of water and deglaze the pot.
    5. Drain and rinse the can of beans. Add them to the pot and stir.
    6. Sprinkle the quinoa into the Instant Pot and gently press it down into the liquid. Do not stir.
    7. Dump the 3 jars of salsa on top of the turkey and beans and do not stir.
    8. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 4 minutes.
    9. When finished turn the steam release handle to the venting position with a quick release.
    10. Turn the Instant Pot off and allow the South-West Style Turkey with Quinoa to cool a bit before serving.
    11. Serve with fresh buns, toast or Tortilla Scoops!
    12. Optional: Sprinkle each serving with grated cheese, add a dollop of sour cream and guacamole.

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 233Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 60mgSodium: 84mgCarbohydrates: 10gFiber: 2gSugar: 0gProtein: 17g

 

 

2 Comments

  • Carole MacMinn August 29, 2020 at 12:01 pm

    Any changes necessary for a 6 qt?

    Reply
    • Kathleen August 29, 2020 at 12:55 pm

      Hi Carole,
      I only have an 8 quart so I have never tried it in the 6 quart. Everything I have read says that the cook time remains the same. Yours will just take less time to come to pressure. With less time to come to pressure yours may be a bit runnier. I bought myself a large splatter guard from the dollar store to strain excess liquid off when this happens. It works great for fitting over the pot. Hope this helps.
      Take Care,
      Kathleen

      Reply

Leave a Comment