Instant Pot Turkey with Creamy Roasted Pumpkin Sauce, Sage, Mushrooms, and Brown Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the pumpkin with 15 ml (1 tbsp) olive oil, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Roast on a tray for 18 minutes, until tender and lightly caramelized at the edges.

2. 2

   While the pumpkin roasts, season the turkey with 2 g (about 1/3 tsp) salt, the remaining black pepper, and the sweet paprika.

3. 3

   Turn the Instant Pot to Sauté mode. Add the remaining 15 ml (1 tbsp) olive oil and brown the turkey for 3 to 4 minutes, stirring, until it loses its raw color. Transfer it to a plate.

4. 4

   Add the onion to the pot and sauté for 2 minutes. Stir in the garlic, mushrooms, and sage, and cook 3 minutes more, stirring, until the mushrooms begin to release their juices.

5. 5

   Add the brown rice and stir for 30 seconds so it is well coated with the vegetables. Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits.

6. 6

   Transfer the roasted pumpkin to a blender with the evaporated milk and blend until smooth. Add this sauce to the Instant Pot along with the browned turkey and stir gently.

7. 7

   Lock the lid, set the valve to sealing, and cook on high pressure for 22 minutes. Let it rest for 8 minutes of natural release, then carefully release the remaining pressure.

8. 8

   Open the pot, add the Parmesan cheese and lemon juice, and stir until the cheese melts and the mixture turns creamy. Taste and adjust with the remaining salt if needed.

9. 9

   Serve hot with the fresh parsley on top.