Instant Pot Turkey with Thyme, Farro, Mushrooms, and Leeks

Instructions

1. 1

   Season the turkey cubes with half of the salt, black pepper, and sweet paprika.

2. 2

   Set the Instant Pot to Sauté on high heat. Once hot, add the olive oil and butter. Brown the turkey in 2 batches for 2 to 3 minutes per batch, until lightly colored but not fully cooked. Remove and set aside.

3. 3

   In the same pot, add the leek and mushrooms. Cook for 4 minutes, stirring, until the leek softens and the mushrooms release some of their moisture. Add the garlic and cook for 30 seconds more.

4. 4

   Pour in the dry white wine and scrape the bottom well with a wooden spoon to release any browned bits. Let it boil for 2 minutes on Sauté mode so it reduces slightly.

5. 5

   Add the farro, chicken broth, Dijon mustard, fresh thyme, and lemon zest. Stir well to combine.

6. 6

   Return the turkey and any juices to the pot. Lock the lid and cook on high pressure for 12 minutes. The safe internal temperature of the turkey at the end should reach 165°F / 74°C.

7. 7

   Allow a natural pressure release for 10 minutes, then carefully release the remaining pressure manually.

8. 8

   Open the pot, stir gently, and taste. Adjust with the remaining salt if needed. For a looser texture, add a small splash of hot broth; for a thicker finish, let it sit for 2 minutes on Keep Warm.

9. 9

   Serve hot with chopped fresh parsley and a little extra thyme on top. If reheating leftovers, make sure the dish reaches at least 165°F / 74°C before serving.