Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon minced garlic
- 1–pound ground turkey
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 green bell pepper, finely diced
- 1/2 white onion, finely diced
- 2/3 cup ketchup (for a sugar free option try the Primal Kitchen Ketchup)
- 1/4 cup beef broth (or water)
- 1 tablespoon coconut aminos (or Worcestershire sauce)
- 1 and 1/2 tablespoons tomato paste
- 2 teaspoons Dijon mustard
Instructions
- Set instant pot to sauté mode and heat oil in the bottom. Once oil is hot, add minced garlic
- Once the garlic begins to become fragrant (about 1 minute), add ground turkey, salt, pepper and chili powder. Stir to break up ground turkey and let slightly brown (about halfway cooked) for 4-5 minutes
- Add diced onion and green pepper and stir to combine. Allow to soften for about 2 minutes while you prepare the sauce
- In a small bowl, combine all sauce ingredients. While mixing together, don’t worry if the mustard or tomato paste doesn’t completely dissolve into the sauce, it will come together in the instant pot
- Pour sauce into the instant pot, stir to combine and close the lid. Set instant pot to manual high pressure for 6 minutes. Once done, do a quick release and then remove the lid
- If sauce hasn’t totally thickened, press sauté again and let simmer while the excess liquid steams off
- Serve with fresh buns, brioche or white buns are our favorites
Notes
Optional: If you’d like to drain the ground turkey, after step 2 and before step 3, use an oven mitt to remove the pot from instant pot and drain excess fat. Return the turkey and pot to the instant pot, keeping it on sauté mode.