Cauliflower Turkey Risotto

(Total Time: 30MIN| Serves: 3)

Ingredients:
1 lb turkey breast, chopped into bite-sized pieces
1 cup cauliflower florets, finely chopped
½ cup feta cheese
3 tbsp Parmesan, freshly grated
3 tbsp butter
3 cups chicken stock

Spices:
1 tsp salt
½ tsp black pepper, freshly ground

Directions:

  1. Using a sharp cutting knife, cut the meat into smaller pieces and remove the skin (if any). Rub with salt and pepper. Place in your instant pot and pour in the stock.
  2. Seal the lid and set the steam release handle. Press the ‘’Meat’’ function and cook for 12 minutes.
  3. When done, perform a quick release and open the lid. Remove the meat from the pot and place in a deep bowl. Set aside.
  4. Remove the remaining stock and press the ‘’Sauté’’ button. Grease the inner pot with butter and heat up.
  5. Now add finely chopped cauliflower and sprinkle with some more salt and pepper. Pour in about ¼ cup of the stock and simmer for 10 minutes.
  6. Now add the meat and stir well. Continue to cook for another 5 minutes.
  7. Finally, stir in feta cheese and divide the mixture between serving plates. Sprinkle with grated Parmesan and serve immediately.
    Per Serving(Calories 465 | Total Fats: 27g | Net Carbs: 2.1g | Protein: 51.6g |Fiber: 0g)