Name: Turkey Tacos
Prep time: 5 min
Cook time: 45 min
Yield: 6-8 servings
Ingredients: 2 cups chunky-style mild or hot red salsa ((16 oz jar)); 1/2 cup chicken broth; 4 1/2 oz can chopped mild or hot green chiles ((1/2 cup)); 1/2 cup frozen chopped onion (or 1 small yellow or white onion; peeled and chopped); 2 tsp standard chili powder; 2 tsp ground cumin; 1/2 tsp ground cinnamon; 1/4 tsp table salt (optional (check the salt content of the salsa)); 2 lbs frozen ground turkey; 2 tbsp yellow cornmeal; Soft flour or corn tortillas or taco shells (for serving); Shredded lettuce (for serving); shredded cheese (for serving)

Turkey Tacos

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

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Poultry

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Ground Turkey

Prep Time

5 minutes

Cook Time

45 minutes

Servings

6-8 servings

Ingredients

2 cups chunky-style mild or hot red salsa (16 oz jar)
1/2 cup chicken broth
4 1/2 oz can chopped mild or hot green chiles (1/2 cup)
1/2 cup frozen chopped onion or 1 small yellow or white onion; peeled and chopped
2 tsp standard chili powder
2 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp table salt optional (check the salt content of the salsa)
2 lbs frozen ground turkey
2 tbsp yellow cornmeal
Soft flour or corn tortillas or taco shells for serving
Shredded lettuce for serving
shredded cheese for serving

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Poultry

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Ground Turkey

Prep Time

5 minutes

Cook Time

45 minutes

Servings

6-8 servings

Ingredients

2 cups chunky-style mild or hot red salsa (16 oz jar)
1/2 cup chicken broth
4 1/2 oz can chopped mild or hot green chiles (1/2 cup)
1/2 cup frozen chopped onion or 1 small yellow or white onion; peeled and chopped
2 tsp standard chili powder
2 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp table salt optional (check the salt content of the salsa)
2 lbs frozen ground turkey
2 tbsp yellow cornmeal
Soft flour or corn tortillas or taco shells for serving
Shredded lettuce for serving
shredded cheese for serving

Instructions

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 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 20 minutes with the Keep Warm setting off.
Option 2 All 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.

Recipe Notes

Beyond
• 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.

*Using a –20°F CHEST FREEZER?

There is no difference in cooking times.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.

Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”

Here, you’ll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You’ll be eating dinner in no time.

The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.

These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You’ll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• And much more!

About the authors:

Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.