Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
When do you put the turkey back in?
Same question: when to put the turkey back?
This recipe is prolly even better if you put the turkey back in.
Could you use ground turkey?
In the user manual it says that one shouldnt cook with oil… But I wonder if they just meant deep-fry oil, ie large volume… Idk
I made it with cooked frozen turkey leftover from thanksgiving it turned out more soupy tastes good though
Very tasty, but it left out a very important step! When to put the turkey back in! Also it shoulf clarify to sautee the cumin SEEDS first.
It’s the first thing I chose to make with my new IP duo! I threw in the browned turkey before I closed the pot. It was delicious and I had some to freeze! Next up, I let my son choose the recipe, meatballs in tomato sauce!
Made with bison hamburger instead of turkey and left meat in the whole time.
The recipe is very easy to make, so that’s a plus. The mouthfeel and consistency were good, too.
But I expected more flavor. It tastes a bit bland and you will likely want to add additonal spices to create more heat and interest. I dont need my food to be spicy hot, but this was very tame and flavorless.
I made this last night for the first time it was good to me and a little bit spicey, but my husband didn’t like it much.
Easy to make, quick, and very good. Not too spicey. We used ground turkey; worked out well. Went over great with a crowd.
Tried and followed directions. Was easy to follow but the beans didn’t cook all the way through.
Did you used soaked beans?
If you used dry it would need more liquid to account for the absorption of the beans.