Course dinner
Prep Time 4 mins
Cook Time 31 mins
Total Time 50 mins
Servings 6 servings, approx. 4 oz. each
Calories 251 kcal
Ingredients
- Nonstick cooking spray
- 2½ lbs. raw, bone-in half turkey breast
- 1 (10-oz.) package mirepoix (mixed onion, celery, and carrots)
- 1 green bell pepper, thickly sliced
- ¼ cup sweet chili sauce (corn syrup-free)
- ¼ cup water
- 2 medium pears, roughly chopped
- 2 Tbsp. chopped fresh sage leaves (or 2 tsp. dried, or 1 tsp. ground)
Instructions
- Set Instant Pot to “Saute”; lightly coat with spray.
- Add turkey breast; cook for 4 minutes, or until browned. Flip; cook for an additional 4 minutes, or until browned on all sides. Remove from pot.
- Add mirepoix and bell pepper; cook, stirring frequently, for 6 to 8 minutes, or until onion is translucent and vegetables are soft.
- Add chili sauce, water, pears, and sage; stir to combine. Return turkey to pot; coat with mixture. Seal lid. Set Instant Pot to “Poultry” or “High Pressure.” Cook for 15 minutes.
- Once cycle is complete, release pressure immediately, being sure to keep clear of steam.
- Remove turkey breast to a carving board. Slice; remove bone. Set aside.
- Using an immersion blender (or a regular blender), puree the vegetable mixture until smooth.
- Evenly divide turkey among six plates; top evenly with vegetable sauce. Enjoy!
Recipe Notes
High in Protein, No Dairy
Tips:
- Mirepoix is a mixture of raw chopped onion, carrot, and celery sold fresh or frozen in many grocery stores. You can make your own by finely chopping 1 medium onion, 2 medium celery stalks, and 2 medium carrots.
- Make this a dinner by plating 1½ servings (about 6 oz.), adding an extra bell pepper, and serving over cauliflower rice!
