Turkey with Mushrooms

(Total Time: 60 MIN| Serves: 3)

Ingredients:
2 lbs turkey breasts, skinless and boneless
1 cup button mushrooms, chopped
1 medium-sized onion, chopped
3 garlic cloves, minced
3 cups chicken broth
1 tbsp balsamic vinegar
½ cup olive oil
1 tbsp butter

Spices:
1 tsp salt
½ tsp black pepper, ground
½ tsp dried rosemary, ground
½ tsp dried thyme, ground
1 tsp dried parsley, ground
1 bay leaf

Directions:

  1. In a small bowl, combine olive oil, balsamic vinegar, salt, pepper, rosemary, thyme, and parsley. Mix until well combined and set aside.
  2. Rinse the meat under cold running water and pat dry with a kitchen paper. Cut into bite-sized pieces and place in a large Ziploc bag. Add previously prepared mixture and shake well to coat all the meat. Refrigerate for 20 minutes.
  3. Plug in your instant pot and press the ‘’Sauté’’ button. Melt the butter in the stainless steel insert and add mushrooms. Cook for 5 minutes, stirring occasionally.
  4. Now, add onions and garlic. Cook for 3-4 minutes, or until the onions translucent.
  5. Finally, add meat and pour in the broth. Throw in the bay leaf and stir well. Close the lid.
  6. Set the steam release handle and press the ‘’Manual’’ button. Set the timer for 40 minutes. Cook on ‘’High’’ pressure.
  7. When you hear the cooker’s end signal, perform a quick release the pressure by moving the valve to the ‘’Venting’’ position. Open the lid and transfer to a serving dish.
  8. Optionally, sprinkle with some fresh thyme before serving.

Per Serving(Calories 297 | Total Fats 11.8g | Net Carbs: 9.9g | Protein: 34.7g |Fiber: 1.7g)