Risotto with Lemon and Shrimp
Turkey and Stuffing
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Ingredients
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Instructions
- Cut turkey breast into 4 pieces such that no piece is more than
1 inch thick. Season with salt and pepper. - Add broth to the pot and arrange turkey in an even layer, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
- Meanwhile, in a medium bowl, gently fold together stuffing mix, cream of chicken soup and sour cream just until combined. Do not overmix.
- When the time is up, quick-release the remaining pressure and check to see if the turkey is fully cooked. (If it is not, add
2 tbsp water, reseal the pot and select MANUAL or PRESSURE COOK for an additional 2 minutes, then quick-release again.) - Place frozen green beans in an even layer on the turkey--do not stir. Reseal the pot and select MANUAL or PRESSURE COOK for 2 minutes, then quick-release the pressure.
- Place stuffing mixture in an even layer on the green beans--do not stir. Reseal the pot and select MANUAL or PRESSURE COOK for 4 minutes, then quick-release any pressure. (Since the stuffing absorbs liquids, you may not get a complete seal in this step--don’t worry.)
- Serve hot with a side of cranberry sauce.
Recipe Notes
The MANUAL and PRESSURE COOK buttons are interchangeable.
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