By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
We designed this recipe to make a lot of taco filling because 1) that filling is
tasty enough for crowds, and 2) it freezes well for quick, microwave meals
in the weeks or months ahead.
You’ll need two 1-pound packages of ground turkey (rather than one
2-pound package). The blocks of frozen meat need to stand against each
other in the cooker. Otherwise, they have a tendency to scorch— or one
gets done while the other stays partially frozen.
Frozen ground turkey can be difficult to break apart. After cooking, it
stays in long, thin strands, about the way it comes out of the grinder. You’ll
need to break these into smaller bits for a good taco filling
2 cupschunky-style mild or hot red salsa(16 oz jar)
4 1/2ozcan chopped mild or hot green chiles(1/2 cup)
1/2cupfrozen chopped onionor 1 small yellow or white onion; peeled and chopped
2tspstandard chili powder
1/4tsptable saltoptional (check the salt content of the salsa)
2lbsfrozen ground turkey
Soft flour or corn tortillas or taco shellsfor serving
Shredded lettucefor serving
shredded cheesefor serving
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Stir the salsa, broth, chiles, onion, chili powder, cumin, cinnamon, and salt (if using) in an Instant Pot. Set the two blocks of frozen turkey in the pot so that they look like an A-frame or a lean-to, sticking up out of the liquid and balancing against each other along their upper edges. Lock the lid onto the pot.
Option 1Max Pressure Cooker Press Pressure cook on Max pressure for 20 minutes with the Keep Warm setting off.
Option 2All Pressure Cookers Press Poultry, Pressure cook or Manual on High pressure for 25 minutes with the Keep Warm setting off.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use the edge of a large, metal spoon and a meat fork to break the ground turkey into tiny bits.
Press the button SAUTÉ, set it for MEDIUM, NORMAL, or CUSTOM 400°F. Set the timer for 5 minutes.
Bring the turkey mixture to a simmer, stirring quite often. Stir in the cornmeal and simmer until thickened, 2–3 minutes. Turn off the SAUTÉ function, set the lid askew over the pot, and set aside for 5 minutes to thicken some more. Serve warm in tortillas with shredded lettuce and cheese.
• For an 8-quart Instant Pot, you must increase the broth to 1 cup.
• Go beyond our serving suggestions: Add sliced radishes, thinly sliced red onion, sprouts (particularly radish sprouts), sour cream,and/or sliced pickled jalapeño rings to your taco.
• Use the turkey taco filling (without the tortillas or lettuce) to stuff omelets on the weekend. Or serve it warm with a fried or poached egg on top. Don’t forget to top with grated cheese.
• If you use this taco filling for burritos, make sure you drain it, especially if you intend to wrap those burritos up and eat them by hand at lunch.