Zesty Lemon Garlic Turkey in a Flash!
Say goodbye to boring weeknight dinners! This Instant Pot Lemon Garlic Turkey is your new secret weapon for a meal that tastes like you spent hours in the kitchen, but actually comes together in under 30 minutes. We’re talking incredibly tender cubes of turkey breast swimming in a vibrant, savory sauce bursting with bright lemon and pungent garlic. The pressure cooker does all the hard work, locking in moisture and flavor for a perfect result every single time. Get ready to add this to your regular rotation!
Ingredients
• 1 tbsp Ghee, approx. 15 ml
• 1 medium Onion, finely diced
• 5 cloves Garlic, minced
• ¼ cup (60 ml) Dry White Wine, such as Pinot Grigio
• ½ cup (120 ml) Chicken Broth
• 1 ¼ pounds (567g) Turkey Breasts, cut into 1-inch cubes
• 1 large Lemon, zested and juiced
• 1 tsp Salt
• ¼ tsp Paprika
• 1 tbsp Arrowroot Powder, mixed with 2 tbsp cold water to make a slurry
Instructions
1. Directions
2. Set your Instant Pot to the high SAUTÉ function. Once hot, add the ghee and let it melt completely.
3. Add the diced onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the white wine to deglaze the pot, scraping up any flavorful browned bits from the bottom with a wooden spoon.
5. Stir in the chicken broth, lemon juice, lemon zest, salt, and paprika. Add the cubed turkey to the pot and stir gently to combine.
6. Cancel the SAUTÉ function. Secure the lid, ensuring the steam release valve is in the SEALING position.
7. Select the PRESSURE COOK (or MANUAL) setting on High pressure and set the timer for 7 minutes.
8. Once the cooking cycle is complete, carefully perform a Quick Release by moving the steam valve to the VENTING position.
9. Once the pin has dropped, open the lid. Select the SAUTÉ function again. Whisk in the arrowroot slurry and allow the sauce to bubble for 1-2 minutes, stirring until it has thickened.
10. Taste and adjust seasoning if necessary. Serve immediately and enjoy!
Nutritional Information
• Per Serving: Calories 539 | Total Fats 24g | Net Carbs 4.5g | Protein 50g | Fiber 0g
Pro Tips
• for Perfect Turkey
• For a deeper flavor, briefly brown the turkey cubes in the ghee after cooking the onions. Remove the turkey, proceed with the recipe, and add it back in at step 4.
• This dish is fantastic served over fluffy quinoa, creamy mashed potatoes, or low-carb options like cauliflower rice or zoodles to soak up the delicious sauce.
• Don’t have arrowroot? A cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) works perfectly as a substitute for thickening the sauce.
• Finish the dish with a sprinkle of fresh parsley or dill just before serving to add a pop of color and a fresh, herbaceous flavor.
FAQ
Q: Can I use chicken instead of turkey for this recipe
A: Yes, this recipe works wonderfully with chicken breast. Simply substitute an equal amount of chicken breast cut into 1-inch cubes and follow the same cooking instructions and time.
Q: What can I use if I don’t have white wine
A: If you don’t have or prefer not to use white wine, you can substitute it with an additional ¼ cup of chicken broth to deglaze the pot and maintain the sauce’s volume.
Q: What are the best low-carb serving suggestions
A: To keep this meal low-carb and keto-friendly, serve the Zesty Lemon Garlic Turkey over cauliflower rice or zoodles. These options are perfect for soaking up the flavorful sauce.
Q: Can I use cornstarch instead of arrowroot powder
A: Absolutely. A cornstarch slurry is a perfect substitute for arrowroot. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the sauce to thicken it.
