Turkey Cauliflower Curry

(Total Time: 15 MIN| Serves: 4)

Ingredients:
2 lbs chicken fillets, cut into bite-sized pieces
1 medium-sized green bell pepper, chopped
1 cup cauliflower, chopped
1 cup tomatoes, diced
1 small red onion, diced
2 garlic cloves, minced
2 cups chicken broth
1 tbsp butter

Spices:
1 tsp smoked paprika, ground
1 tsp curry powder
1 tsp salt
1 bay leaf

Directions:

  1. Plug in your instant pot and press the ”Saute” button. Melt the butter in the stainless steel insert and add onions, garlic, bell pepper, and all the spices. Stir-fry for 3-4 minutes, or until the onions translucent.
  2. Add turkey pieces and cook for 5 minutes more, stirring occasionally.
  3. Now, add tomatoes and pour in the broth. Stir all well and close the lid.
  4. Adjust the steam release handle and press the ”Manual” button. Set the timer for 8 minutes and cook on ”High” pressure.
  5. When done, release the pressure naturally and open the pot.
  6. Remove the bay leaf and transfer all to serving dish.
  7. Enjoy!

Per Serving(Calories 512 | Total Fats 20.7g | Net Carbs: 6.1g | Protein: 69.7g |Fiber: 2.4g)