Instant Pot Smoked Paprika Turkey with Tender Barley, Butternut Squash, and Spinach

Instructions

1. 1

   1. Turn the Instant Pot to Sauté on medium-high heat. Once the insert is hot, add the olive oil, onion, and 1/2 teaspoon of the salt. Cook for 3-4 minutes, stirring, until the onion softens.

2. 2

   2. Add the garlic, smoked paprika, ground cumin, and dried thyme. Cook for 30 seconds, stirring constantly, until fragrant without letting the garlic burn.

3. 3

   3. Add the cubed turkey, remaining salt, and black pepper. Sauté for 2-3 minutes until the outside of the turkey loses its raw color.

4. 4

   4. Pour in the crushed tomatoes and scrape the bottom of the pot with a wooden spoon to release any browned bits. Add the pearl barley, butternut squash, and chicken broth. Stir once to distribute the ingredients.

5. 5

   5. Lock the lid and set the valve to sealing. Cook on high pressure for 18 minutes. The internal temperature of the turkey at the end should reach 165°F / 74°C.

6. 6

   6. Let the pressure release naturally for 10 minutes, then carefully perform a quick release.

7. 7

   7. Open the lid and add the spinach, lemon zest, lemon juice, and parsley. Stir for 1-2 minutes until the spinach wilts from the residual heat.

8. 8

   8. Taste and adjust salt or pepper if needed. Let it rest for 2 minutes so the barley settles, then serve hot.