Instant Pot Turkey with Zucchini, Creamy Paprika Rice and Toasted Pepitas

Instructions

1. 1

   1. Turn the Instant Pot to Sauté mode. When the insert is hot, add the olive oil and butter. Add the onion and cook for 2 to 3 minutes, stirring, until slightly softened.

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   2. Add the garlic, sweet paprika, and ground cumin. Cook for 30 seconds, stirring, so the spices bloom without burning.

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   3. Add the turkey cubes, 1/2 teaspoon of the salt, and the black pepper. Cook for 2 minutes, stirring, until the outside is no longer raw. Add the zucchini and roasted red pepper, and stir for 1 more minute.

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   4. Stir in the rinsed rice and pour in the broth. Scrape the bottom well with a wooden spoon to loosen any bits and prevent a burn warning. Cancel Sauté mode.

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   5. Lock the lid, set the valve to sealing, and cook on high pressure for 6 minutes. When finished, let it rest for 5 minutes with natural release, then carefully quick-release the remaining pressure.

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   6. Open the lid and add the heavy cream, lemon zest, lemon juice, and the remaining salt. Stir for 1 minute until the rice turns creamy and the turkey is fully cooked.

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   7. While it rests, toast the pepitas in a dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. If you prefer to use the oven, toast them at 350°F / 175°C for 5 to 6 minutes.

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   8. Serve hot and finish each portion with fresh parsley and toasted pepitas on top.