Prep Time: 8-10 min.
Cooking Time: 15 min.
Number of Servings: 4
Ingredients:
1/2 cup chicken broth
1 1/4 pounds turkey breasts, cubed
1/4 cup cooking wine
1 onion, diced
1 tablespoon ghee
Juice and zest of 1 lemon
1 teaspoon salt
1/4 teaspoon paprika
5 garlic cloves, minced
1 tablespoon arrowroot powder
Directions:
In a bowl mix the arrowroot with 1 tablespoon water.
Arrange Instant Pot over a dry platform in your kitchen. Open its top lid and switch it on.
Find and press “SAUTE” cooking function; add the ghee in it and allow it to heat.
In the pot, add the onions; cook (while stirring) until turns translucent and softened.
Add the broth, wine, lemon juice and zest, paprika, and salt. Stir to combine and add the turkey.
Close top lid to create a locked chamber; make sure that safety valve is in locking position.
Find and press “POULTRY” cooking function; timer to 15 minutes with default “HIGH” pressure mode.
Allow the pressure to build to cook the ingredients.
After cooking time is over, press “CANCEL” setting. Find and press “QPR” cooking function. This setting is for quick release of inside pressure.
Slowly open the lid, mix in the arrowroot mix.
Cook on sauté mode to thicken the mix. Take out the cooked recipe in serving plates or serving bowls and enjoy the keto recipe.
Nutritional Values (Per Serving):
Calories - 426
Fat – 24g
Saturated Fat – 6g
Trans Fat – 0g
Carbohydrates – 5g
Fiber – 0.5g
Sodium – 623mg
Protein – 48g
