Instant Pot Turkey with Zucchini, Herbed Rice and Mild Dill Yogurt Sauce
An original Instant Pot dish with tender turkey pieces, zucchini, herb-scented rice, and a mild dill yogurt sauce stirred in at the end for creaminess without heaviness. Balanced, comforting, and practical for a complete one-pot meal.
Ingredients
- 600 g turkey breast, cubed (1.2 inch)
- 220 g basmati rice (enjuagado)
- 300 g zucchini (en medias lunas gruesas)
- 150 g yellow onion (chopped)
- 12 g garlic (chopped)
- 15 ml olive oil
- 360 ml chicken broth (low sodium if preferred)
- 170 g plain Greek yogurt (at room temperature)
- 8 g fresh dill (chopped, more extra for servir)
- 10 g fresh parsley (chopped)
- 4 g lemon zest
- 30 ml lemon juice
- 4 g sweet paprika
- 2 g ground cumin
- 1 g dried oregano
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 14 g butter
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
1. In a bowl, combine the turkey with 1 teaspoon of the sweet paprika, the cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the pieces are evenly coated.
- 2
2. Turn on the Instant Pot Sauté function. Once the insert is hot, add the olive oil and butter. Add the onion and cook for 3 minutes, stirring, until softened. Add the garlic and cook 30 seconds more.
- 3
3. Add the seasoned turkey and brown for 2 to 3 minutes, stirring, until it loses its raw color on the outside. Stir in the rinsed basmati rice, dried oregano, and the remaining sweet paprika, cooking for 30 seconds to lightly toast the rice.
- 4
4. Pour in the chicken broth and scrape the bottom of the pot well to release any browned bits. Add the zucchini on top without stirring too much.
- 5
5. Lock the lid, set the valve to sealing, and cook on high pressure for 6 minutes. The pressure-cooking temperature in the pot reaches approximately 239°F/115°C.
- 6
6. When the cooking time ends, let the pressure release naturally for 8 minutes, then quick-release the remaining pressure. Open the lid carefully.
- 7
7. In a separate bowl, mix the Greek yogurt, fresh dill, parsley, lemon zest, lemon juice, the remaining salt, and the remaining black pepper.
- 8
8. Fluff the rice gently with a fork, then stir in the yogurt mixture little by little, mixing carefully so the sauce turns creamy. Taste and adjust salt if needed.
- 9
9. Serve hot, finished with a little extra fresh dill on top. If you want to keep it very warm before serving, use the Keep Warm function, around 145°F-172°F/63°C-78°C, for only a few minutes so the sauce does not thicken too much.
Chef tips
To prevent the yogurt from curdling, let it come closer to room temperature before mixing it in and always add it after pressure cooking, never under pressure. If you prefer a looser texture, add 30 to 60 ml (2 to 4 tbsp) extra hot broth at the end.
Substitutions
You can substitute the turkey with cubed chicken. Dill can be replaced with mint or chives. For a dairy-free version, use unsweetened plant-based yogurt and replace the butter with more olive oil.
