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By :The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty |
Course | Dinner, Main Course |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Soups, Stews & Broths |
Duration | 30-60 min |
Cooking Technique | Pressure Cook, Sauté |
Prep Time | 10 minutes |
Cook Time | 36 minutes |
Servings |
6 people
|
Ingredients
|
CALORIES: 362 | FAT: 14g | PROTEIN: 26g | SODIUM: 725mg | FIBER: 4g | CARBOHYDRATES: 34g | SUGAR: 7g
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Great but watch out if you have sensitive stomach! Gassy!
Really good!
I followed the directions exactly but was left with no moisture in the pot. What could have happened?
Making this once again! Love the flavor and crunchiness!
Wonderful! Used ground chicken instead of turkey. Also added 4 cups of spinach at the end after the almonds.
This recipe is delicious! I used 3 carrots & 3 celery stalks and 12 ozs of mushrooms so I sauted the veggies for 15 minutes and about 8 more after I added the turkey. I also used 5 cups of broth because I find most of these recipes thst include rice never call for quite enough liquid. I also added spinach with the almonds since another commenter gave me the idea. My family absolutely loved this dish!
Delicious. My family loved it. Followed recipe exactly except I added a little poultry seasoning (about a teaspoon).