Instant Pot Turkey with Roasted Carrot-Orange Sauce, Millet and Swiss Chard

Instructions

1. 1

   Preheat the oven to 220°F/105°C if you plan to keep the turkey warm afterward, then adjust it to roast the carrots at 425°F/220°C. Toss the carrots with 15 ml olive oil, a pinch of salt, and pepper. Roast for 18 minutes, until tender with lightly browned edges.

2. 2

   While the carrots roast, season the turkey with the cumin, ground coriander, sweet paprika, cinnamon, 6 g salt, and black pepper.

3. 3

   Turn the Instant Pot to Sauté mode. Add the remaining 15 ml olive oil and brown the turkey for 4 to 5 minutes, stirring, until it loses its raw color. Transfer the turkey to a plate.

4. 4

   Add the onion to the pot and cook for 3 minutes. Stir in the garlic and cook 30 seconds more, making sure it does not burn.

5. 5

   Pour in the broth and scrape the bottom of the pot well with a wooden spoon to loosen any browned bits. Add the orange juice, orange zest, millet, golden raisins, and roasted carrots.

6. 6

   Return the turkey to the pot along with any accumulated juices. Stir gently, lock the lid, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.

7. 7

   Open the pot and add the Swiss chard. Stir, place the lid back on without pressure, and let it rest for 3 minutes so the greens wilt from the residual heat.

8. 8

   Taste and adjust with the remaining salt if needed. Serve hot topped with toasted sliced almonds and fresh parsley.