Instant Pot Turkey with Sweet Potato, Baby Corn and Creamy Cilantro Lime Rice

Instructions

1. 1

   1. Turn the Instant Pot to Sauté mode. Once the inner pot is hot, add the olive oil, onion, and a pinch of salt. Cook for 3 minutes, stirring, until the onion softens slightly.

2. 2

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

3. 3

   3. Add the cubed turkey, 1/2 teaspoon of the salt, and the black pepper. Sauté for 2 minutes to lightly sear the surface.

4. 4

   4. Add the sweet potato, baby corn, and rinsed rice. Stir well for 30 seconds so the rice gets coated with the juices and spices.

5. 5

   5. Pour in the broth and scrape the bottom of the pot with a wooden spoon to release any browned bits and prevent the burn warning.

6. 6

   6. Lock the lid, set the valve to sealing, and cook on High Pressure for 6 minutes. The internal pressure-cooking temperature inside the appliance is approximately 239°F/115°C.

7. 7

   7. When the time is up, let it rest for 8 minutes with natural release, then carefully manually release any remaining pressure.

8. 8

   8. Open the lid and add the evaporated milk, lime zest, lime juice, and fresh cilantro. Stir gently for 1 minute until the rice becomes creamy and the turkey is fully cooked.

9. 9

   9. Taste and adjust with the remaining salt if needed. Serve hot, letting it rest for 2 minutes in the open pot so the texture settles slightly.

10. 10

    10. If you want to hold it before serving, use the Keep Warm function, making sure the contents stay above 140°F/60°C.