Turkey Tacos
By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Print Recipe
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
Votes: 1
Rating: 5
Rate this recipe!
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
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
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. 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.
  2. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 20 minutes with the Keep Warm setting off.
  3. Option 2 All Pressure Cookers
    Press Poultry, Pressure cook or Manual on High pressure for 25 minutes with the Keep Warm setting off.
  4. 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.
  5. Press the button SAUTÉ, set it for MEDIUM, NORMAL, or CUSTOM 400°F. Set the timer for 5 minutes.
  6. 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.

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