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Vortex Plus - Crispy Boneless Buffalo Wings
Turkey Taco Salad
| By : |
| Prep Time | 0 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey
- 1/2 tsp salt
- 1/2 tsp pepper
- 16 oz tub refrigerated fresh salsa
- 15 oz pinto beans
1 can drained and rinsed - 2 tbsp sour cream
- 1 head romaine lettuce cut into pieces
- 9 oz tortilla chips
1 bag - 1 large avocado diced
- 1 cup grated cheddar or monterey jack cheese
- 6 oz sliced black olives
1 can 6 oz optional
Ingredients
|
Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
- When oil gets hot, add the turkey, salt and pepper and brown the meat until no pink remains.
- Stir in half the salsa and the drained pinto beans.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
- In a small bowl, combine the remaining salsa and sour cream.
- Divide the lettuce, chips, turkey/bean mixture, avocado, cheese and olives (if using) among bowls. Serve with the salsa-sour cream dressing.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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This is fast, easy, and taste great. I like the crunch from the salad and the chips. Ive used hamburger meat and turkey. I love both.
Enjoy