Chili Turkey Casserole

(Total Time: 40 MIN| Serves: 4)

Ingredients:
1 lb turkey breast, sliced into half-inch thick slices
1 medium-sized onion, sliced
1 celery stalk, chopped
1 cup cauliflower, chopped
1 cup broccoli, chopped
1 chili pepper, sliced
1 cup cherry tomatoes, chopped
3 tbsp olive oil

Spices:
1 tsp salt
1 tsp black pepper, ground

Directions:

  1. Season the meat with salt and pepper. Set aside.
  2. Grease the bottom of a round baking pan with some oil. Add onions to create the first layer. Then add a layer of cauliflower and meat.
  3. Add cherry tomatoes and finish with chili pepper and broccoli. Sprinkle with chopped celery and tightly wrap with aluminum foil.
  4. Plug in the instant pot and set the trivet at the bottom of the inner pot. Pour in two cups of water and place the pan on top.
  5. Seal the lid and set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
  6. Set the timer for 20 minutes.
  7. When done, perform a quick release of the pressure and open the lid.
  8. Remove the aluminum foil and chill for a while.
  9. Serve immediately.
    Per Serving (Calories 242 | Total Fats: 12.6g | Net Carbs: 9.2g | Protein: 21.2g |Fiber: 3g).