Turkey Tacos
We designed this recipe to make a lot of taco filling because 1) that filling is tasty enough for crowds, and 2) it freezes well for quick, microwave meals in the weeks or months ahead. You’ll need two 1-pound packages of ground turkey (rather than one 2-pound package). The blocks of frozen meat need to stand against each other in the cooker. Otherwise, they have a tendency to scorch— or one gets done while the other stays partially frozen. Frozen ground turkey can be difficult to break apart. After cooking, it stays in long, thin strands, about the way it comes out of the grinder. You’ll need to break these into smaller bits for a good taco filling
Servings Prep Time
6-8servings 5minutes
Cook Time
45minutes
Servings Prep Time
6-8servings 5minutes
Cook Time
45minutes
Ingredients
  • 2 cups chunky-­style mild or hot red salsa(16 oz jar)
  • 1/2cup chicken broth
  • 4 1/2oz can chopped mild or hot green chiles(1/2 cup)
  • 1/2cup frozen chopped onionor 1 small yellow or white onion; peeled and chopped
  • 2tsp standard chili powder
  • 2tsp ground cumin
  • 1/2tsp ground cinnamon
  • 1/4tsp table saltoptional (check the salt content of the salsa)
  • 2lbs frozen ground turkey
  • 2tbsp yellow cornmeal
  • Soft flour or corn tortillas or taco shellsfor serving
  • Shredded lettucefor serving
  • shredded cheesefor serving
Instructions
  1. Stir the salsa, broth, chiles, onion, chili powder, cumin, cinnamon, and salt (if using) in an Instant Pot. Set the two blocks of frozen turkey in the pot so that they look like an A-frame or a lean-to, sticking up out of the liquid and balancing against each other along their upper edges. Lock the lid onto the pot.
  2. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 20 minutes with the Keep Warm setting off.
  3. Option 2 All Pressure Cookers
    Press Poultry, Pressure cook or Manual on High pressure for 25 minutes with the Keep Warm setting off.
  4. Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use the edge of a large, metal spoon and a meat fork to break the ground turkey into tiny bits.
  5. Press the button SAUTÉ, set it for MEDIUM, NORMAL, or CUSTOM 400°F. Set the timer for 5 minutes.
  6. Bring the turkey mixture to a simmer, stirring quite often. Stir in the cornmeal and simmer until thickened, 2–3 minutes. Turn off the SAUTÉ function, set the lid askew over the pot, and set aside for 5 minutes to thicken some more. Serve warm in tortillas with shredded lettuce and cheese.
Recipe Notes

Beyond
• For an 8-quart Instant Pot, you must increase the broth to 1 cup.

• Go beyond our serving suggestions: Add sliced radishes, thinly sliced red onion, sprouts (particularly radish sprouts), sour cream,and/or sliced pickled jalapeño rings to your taco.

• Use the turkey taco filling (without the tortillas or lettuce) to stuff omelets on the weekend. Or serve it warm with a fried or poached egg on top. Don’t forget to top with grated cheese.

• If you use this taco filling for burritos, make sure you drain it, especially if you intend to wrap those burritos up and eat them by hand at lunch.

*Using a –­20°F CHEST FREEZER?

There is no difference in cooking times.