Instant Pot Turkey with Red Lentils, Spinach, and Gentle Ginger Coconut Rice

Instructions

1. 1

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

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   2. In the same insert, add the onion, carrot, and red bell pepper. Cook for 3 minutes, stirring. Add the garlic and ginger and cook 30 seconds more until fragrant.

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   3. Add the mild curry powder, cumin, turmeric, salt, and black pepper. Stir for 15 seconds so the spices bloom in the oil.

4. 4

   4. Add the rinsed jasmine rice and rinsed red lentils. Stir well for 30 seconds to coat the grains with the aromatic base.

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   5. Pour in the coconut milk and broth, scraping the bottom of the insert with a wooden spoon to release any browned bits. Return the turkey and any juices to the pot. Do not over-stir once the liquid is added.

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   6. Lock the lid and set the valve to Sealing. Cook on High Pressure/Manual for 8 minutes. The final safe internal temperature for poultry should reach 165 °F / 74 °C.

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   7. When the time is up, allow a 10-minute natural release, then carefully release the remaining pressure manually.

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   8. Open the lid and add the fresh spinach, lime zest, and lime juice. Stir gently for 1 to 2 minutes until the spinach wilts from the residual heat.

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   9. Taste and adjust salt if needed. Divide into bowls and finish with the chopped fresh cilantro. If you want to hold it before serving, use Warm mode without keeping it above 140 °F / 60 °C during service.