Instant Pot Turkey with Carrot Tahini Sauce, Quinoa, Spinach and Lemon

Instructions

1. 1

   1. Turn the Instant Pot to Sauté mode on high. Once the pot is hot, add the olive oil, onion, and carrot. Cook for 4 minutes, stirring, until they begin to soften. If you want to keep ingredients warm before cooking, do not hold them above 120°F/49°C for long outside refrigeration.

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   2. Add the garlic, sweet paprika, cumin, salt, and black pepper. Cook for 1 minute, stirring, until fragrant.

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   3. Add the cubed turkey and sauté for 2 minutes, coating it with the vegetables and spices; it does not need to brown completely.

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   4. Stir in the rinsed quinoa and chicken broth. Mix well and scrape the bottom of the pot to release any bits.

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   5. Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes.

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   6. When finished, allow a natural pressure release for 5 minutes, then carefully release the remaining pressure manually.

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   7. Open the lid. In a small bowl, mix the tahini with the lemon juice and lemon zest. Add 2 to 3 tablespoons of hot liquid from the pot to temper the mixture and keep it smooth.

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   8. Stir the tahini-lemon mixture into the pot until the sauce is creamy and uniform. Add the spinach and parsley, then stir for 1 minute until the spinach wilts from the residual heat.

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   9. Taste and adjust salt and pepper. Serve hot. If you want to hold it before serving, use the Keep Warm function and make sure the center of the dish stays at least 140°F/60°C.