Instant Pot Turkey with Zucchini, Red Pepper, and Lemon-Dill Pearl Couscous

Instructions

1. 1

   1. Turn the Instant Pot to Sauté on high. Once hot, add the olive oil and brown the turkey for 3 to 4 minutes, stirring, until it loses its pink color. It does not need to be fully cooked. Transfer the turkey to a plate.

2. 2

   2. Add the onion and cook for 2 minutes. Stir in the garlic and red bell pepper, and cook 1 minute more. Add the sweet paprika, cumin, salt, and black pepper, stirring for 30 seconds to bloom the spices.

3. 3

   3. Pour in the crushed tomato and 60 ml (1/4 cup) of the broth. Scrape the bottom well to release any stuck bits and prevent the burn warning.

4. 4

   4. Return the turkey to the pot. Add the remaining broth, pearl couscous, and lemon zest. Stir only once to distribute.

5. 5

   5. Place the zucchini on top without overmixing. Lock the lid, set the valve to sealing, and cook on high pressure for 6 minutes.

6. 6

   6. When the cooking cycle ends, let the pressure release naturally for 5 minutes, then carefully quick-release the remaining pressure.

7. 7

   7. Open the lid and add the lemon juice, chopped fresh dill, and Greek yogurt. Stir gently until the sauce becomes creamy and the couscous is tender. For a looser texture, add an extra 15 to 30 ml (1 to 2 tbsp) broth.

8. 8

   8. Taste and adjust salt and pepper. Serve hot, finished with a little more fresh dill. If reheating, warm it until fully hot, at least 74°C / 165°F in the center.