Instant Pot Turkey with Mild Chimichurri, Rice, Zucchini, and Chickpeas

Instructions

1. 1

   1. In a bowl, mix the turkey with 1 tablespoon (15 ml) olive oil, half of the minced garlic, dried oregano, ground cumin, sweet paprika, 1/2 teaspoon salt, and black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In another bowl, make a mild chimichurri by mixing the parsley, remaining garlic, lemon juice, red wine vinegar, lemon zest, red pepper flakes if using, the remaining tablespoon of olive oil, and 2 tablespoons (30 ml) of the broth. Set aside.

3. 3

   3. Turn the Instant Pot to Sauté mode on high heat. Once hot, add the yellow onion and green bell pepper. Cook for 3 minutes, stirring, until they start to soften.

4. 4

   4. Add the marinated turkey and cook for 2 minutes, stirring, just until it loses its raw exterior color. Add the rinsed rice and stir for 30 seconds to coat it well in the juices.

5. 5

   5. Pour in the remaining broth and add 3 tablespoons of the mild chimichurri. Scrape the bottom well to release any browned bits. Scatter the chickpeas and zucchini on top without stirring too much. Close the lid.

6. 6

   6. Cook on high pressure for 6 minutes. Then allow a natural pressure release for 5 minutes, followed by a careful quick release.

7. 7

   7. Open the lid, add the remaining mild chimichurri, and fluff with a fork to distribute the rice, turkey, chickpeas, and zucchini. Taste and adjust with the remaining salt if needed.

8. 8

   8. Let it rest for 2 minutes before serving so the rice can finish absorbing the liquid. Serve hot. If you want to keep it warm, use the Warm/Keep Warm function; a safe holding temperature should stay above 140°F / 60°C.