Tired of the same old weeknight dinners? Get ready to shake things up with a dish that’s as unexpected as it is delicious! This Cajun Turkey Marsala is a culinary mashup you didn’t know you needed. We’re taking the tender, savory notes of a classic Italian Marsala and kicking it up several notches with a bold, spicy Cajun kick. The best part? Your Instant Pot does all the heavy lifting, delivering a rich, creamy, and deeply flavorful meal in under 30 minutes. It’s the perfect way to bring a little excitement to your dinner table without spending hours in the kitchen.
Ingredients
• Total Time: 25 MIN | Serves: 4
• 1 ½ pounds (680g) Turkey Breasts, cubed
• 1 tbsp. (15ml) Olive Oil
• 2/3 cup (160ml) Chicken Stock
• ¼ Onion, diced
• 1 tbsp. (8g) Arrowroot Starch
• 1/3 cup (80ml) Dry Marsala Wine
• 1 tsp dried Parsley
• 1 tbsp. Cajun Seasoning
• ¼ cup (60ml) Heavy Cream
Instructions
1. Select the SAUTÉ function on your Instant Pot and allow it to heat up.
2. Add the olive oil to the inner pot. Once shimmering, add the diced onions and cook for 2-3 minutes, stirring occasionally, until they become soft and translucent.
3. Add the cubed turkey to the pot. Sauté until the turkey is browned on all sides and no longer pink.
4. Pour in the Marsala wine to deglaze the pot, scraping any browned bits from the bottom. Stir in the chicken stock, dried parsley, and Cajun seasoning.
5. Secure the lid, set the steam release valve to the SEALING position, and select PRESSURE COOK (or MANUAL) on HIGH for 10 minutes.
6. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the steam release valve to the VENTING position.
7. In a small bowl, whisk together the heavy cream and arrowroot starch until smooth to create a slurry.
8. Select the SAUTÉ function again. Stir the cream slurry into the pot.
9. Bring the sauce to a gentle boil and cook for 1-2 minutes, stirring constantly, until it has thickened to your desired consistency.
10. Serve immediately and enjoy!
Nutritional Information
• Per Serving
• Calories: 300
• Total Fat: 18g
• Net Carbs: 5g
• Protein: 30g
• Fiber: 0.2g
Pro Tips
• For a richer flavor, use boneless, skinless turkey thighs instead of breasts. They remain more tender and juicy under pressure.
• Don’t skip deglazing! Scraping the browned bits (fond) from the bottom of the pot after adding the Marsala wine is crucial for a deep, savory sauce and helps prevent a “burn” notice.
• Adjust the spice level to your liking. If your Cajun seasoning is salt-free, you may need to add salt to taste. For extra heat, add a pinch of cayenne pepper with the other seasonings.
• This dish is fantastic served over creamy polenta, mashed potatoes, egg noodles, or zucchini noodles for a low-carb option.
FAQ
Q: Can I use a different cut of turkey for this recipe
A: Yes, for a richer and more tender result, you can substitute boneless, skinless turkey thighs for the breasts. They stay very juicy and flavorful during pressure cooking.
Q: How can I make this dish spicier
A: To increase the heat, add a pinch of cayenne pepper along with the Cajun seasoning. You can adjust the amount of Cajun seasoning to your personal preference for spice.
Q: What should I serve with Cajun Turkey Marsala
A: This dish is very versatile and pairs wonderfully with creamy polenta, mashed potatoes, or egg noodles. For a low-carb option, serve it over zucchini noodles.
Q: Can I use cornstarch instead of arrowroot starch
A: Yes, you can substitute an equal amount of cornstarch for the arrowroot starch. Whisk it with the heavy cream to create a smooth slurry before adding it to the pot to thicken the sauce.
