Instant Pot Turkey with Sweet Potato, Sage, White Beans and Creamy Parmesan Rice

Name: Instant Pot Turkey with Sweet Potato, Sage, White Beans and Creamy Parmesan Rice
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4
Cuisine: fusión casera
Ingredients: 1.1 lb diced turkey breast; 10.5 oz sweet potato; 1 cup long-grain rice; 1 1/2 cups cooked white beans; 1 cup yellow onion; 2/3 cup celery; 4 cloves garlic; 3 cups chicken or turkey broth; 1/2 cup grated Parmesan cheese; 1 tbsp butter; 1 tbsp olive oil; 1/4 cup dry white wine; 1 tbsp fresh sage; 1/2 tsp dried thyme; 1/2 tsp black pepper; 1 tsp salt; 1 tsp lemon zest; 2 tbsp fresh parsley

An original Instant Pot dish with browned turkey cubes, tender sweet potato, white beans, and a creamy rice base finished with Parmesan and sage. Comforting, balanced, and practical for a complete one-pot meal.

20 minPrep

22 minCook

42 minTotal

4Servings

High Protein

Ingredients

Adjust servings

500 g diced turkey breast (1-inch cubes)
300 g sweet potato (pelado and diced small)
180 g long-grain rice (enjuagado)
240 g cooked white beans (escurridas and enjuagadas)
120 g yellow onion (chopped fina)
80 g celery (chopped fino)
12 g garlic (chopped)
720 ml chicken or turkey broth (low sodium if possible)
50 g grated Parmesan cheese (more a poco extra for servir optional)
15 g butter (unsalted)
15 ml olive oil
60 ml dry white wine (optional, for desglasar)
4 g fresh sage (chopped)
1 g dried thyme
1 g black pepper (freshly ground)
5 g salt (or to taste)
2 g lemon zest
8 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

498 kcal

Calories

35 g

Protein

43 g

Carbs

16 g

Fat

6 g

Fiber

37 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyCelerySulfites

Instructions

1
1. Set the Instant Pot to Sauté on medium-high heat. Once the insert is hot, add the olive oil and butter. Add the diced turkey with 1/2 teaspoon of the salt and the black pepper, and brown for 3-4 minutes, stirring, until the raw color is gone. Transfer the turkey to a plate.
2
2. In the same pot, add the onion and celery. Sauté for 2-3 minutes until slightly softened. Add the garlic, fresh sage, and dried thyme, and cook 30 seconds more, stirring to release their aroma.
3
3. Pour in the dry white wine and scrape the bottom well with a wooden spoon to loosen any browned bits. Cook for 1 minute so it reduces slightly. If not using wine, use a few spoonfuls of the broth to deglaze.
4
4. Add the rice, sweet potato, and white beans, and stir for 30 seconds to coat and combine. Return the turkey to the pot and pour in the broth. Sprinkle the remaining salt over the top. There is no need to stir excessively once the broth is added.
5
5. Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes. The turkey should reach a safe internal temperature of 165°F/74°C at the end.
6
6. When the cooking cycle ends, let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure. Open the lid and gently stir the rice, turkey, sweet potato, and beans to create a creamy texture.
7
7. Add the grated Parmesan, lemon zest, and fresh parsley. Stir for 1-2 minutes until the cheese melts and the mixture becomes lightly creamy. Taste and adjust salt if needed.
8
8. Serve hot, with a little extra Parmesan on top if desired. If holding before serving, use the Warm setting and keep the dish above 140°F/60°C.

Chef tips

For better turkey browning, pat it dry with paper towels before sautéing and avoid moving it too much at first. For an even creamier texture, let it rest uncovered for 2 minutes after adding the Parmesan.

Substitutions

You can replace the turkey with the same amount of diced chicken. Sweet potato can be swapped for firm pumpkin or butternut squash. For a dairy-free version, omit the butter and Parmesan and finish with 1 extra tablespoon of olive oil; the result will be less creamy but still flavorful. If you do not have white beans, use cannellini or navy beans.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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