Instant Pot Turkey with Pumpkin, Tender Barley, and Light Sage-Apple Sauce

Instructions

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   1. Turn the Instant Pot to Sauté mode. Once the insert is hot, add the olive oil. Add the onion and cook for 3 minutes, stirring, until it starts to soften.

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   2. Add the garlic, apple, sage, thyme, and sweet paprika. Cook 1 minute more until fragrant.

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   3. Add the cubed turkey, salt, and black pepper. Sauté for 2 to 3 minutes, stirring, until the outside of the turkey loses its raw color.

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   4. Pour in the white wine and scrape the bottom of the pot well with a wooden spoon for 30 seconds to release any browned bits.

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   5. Add the pearl barley and broth. Stir once to distribute everything evenly.

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   6. Place the pumpkin on top without stirring too much. Close the lid and cook on High Pressure for 16 minutes.

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   7. Let the pressure release naturally for 10 minutes, then carefully release the remaining pressure.

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   8. Open the lid and switch back to Sauté mode. Add the Dijon mustard, light cream, baby spinach, and apple cider vinegar. Stir gently for 2 minutes, until the spinach wilts and the sauce becomes light and lightly bound.

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   9. Taste and adjust salt or pepper if needed. If you want to serve it extra hot, keep it on Warm or serve when the center reaches about 165°F/74°C.

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    10. Serve in shallow bowls, making sure each portion gets turkey, pumpkin, barley, and sauce.