serving size: A lot. I'd say almost 12 bowls of this stuff
What you need:
- 1 pound ground, lean turkey
- 1 medium yellow onion, diced
- 2 large carrots, sliced and diced
- 3 cups of kale, chopped with stems removed
- 4 cups of chicken broth
- 1 15 ounce can diced tomatoes
- 1 6 ounce can tomato paste
- 3/4 cup of 2% milk
- 2 tablespoons avocado oil
- 2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon minced, dried onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 2 teaspoons salt (if you're using no salt/low sodium things)
- 1/4 teaspoon pepper
What you need to do:
- In a blender, add diced onion, diced tomatoes, tomato paste, broth, milk, garlic, oregano, basil, salt and pepper. I did this in 2 parts because my blender isn't big enough!
- Add in your avocado oil to your instant pot, turn on the saute button, add in your ground turkey, minced, dried onions and garlic powder.
- Brown turkey slightly then add in your tomato blender puree.
- Add your carrots and mix everything together.
- Lock your instant pot lid in place, hit the pressure cook button, turn your valve to sealing and set to high pressure for 10 minutes.
- Let your pot work its magic! After the 10 (longer since it has to create pressure) minutes is up, release pressure by turning the valve to venting.
- Once venting has stopped, lift the lid and add in your kale.
- Stir and place the lid back on for 5 more minutes
- It's done! Eat it up, I topped mine with some nutritional yeast for a slight cheese flavor!
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