Turkey Taco Salad
Servings Prep Time
4servings 0minutes
Cook Time
Servings Prep Time
4servings 0minutes
Cook Time
  • 1tbsp olive oil
  • 1lb ground turkey
  • 1/2tsp salt
  • 1/2tsp pepper
  • 16oz tub refrigerated fresh salsa
  • 15oz pinto beans1 can drained and rinsed
  • 2tbsp sour cream
  • 1 head romaine lettucecut into pieces
  • 9oz tortilla chips1 bag
  • 1 large avocadodiced
  • 1cup grated cheddaror monterey jack cheese
  • 6oz sliced black olives1 can 6 oz optional
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  2. When oil gets hot, add the turkey, salt and pepper and brown the meat until no pink remains.
  3. Stir in half the salsa and the drained pinto beans.
  4. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  6. When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  7. In a small bowl, combine the remaining salsa and sour cream.
  8. 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.