Pressure Cooker Turkey Lentil Taco Filling made with good-for-you lentils, lean ground turkey, onions, garlic, and a great blend of Mexican spices. Makes a big batch so you can have some for dinner tonight, and freeze some for lunch or dinner another day.
This recipe is adapted from a slow cooker recipe in a wonderful new cookbook, Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes and Frozen Food Shortcuts, from my good friend and fellow Utah blogger, Becky from Vintage Mixer.
The cookbook doesn’t contain any pressure cooker recipes, but many of the recipes would be easily converted into pressure cooker recipes.
The reason I’m excited to share the cookbook on Pressure Cooking Today is the great freezing tips at the front of the cookbook.
I like to use the Divide and Portion Method Becky elaborates on in the cookbook. Then I’ll use Ziploc freezer bags and freeze things in individual portions. I divided the pressure cooker turkey lentil taco filling into single serve portions for quick lunches or dinners.
Becky also talks about freezing in other containers, jars and rigid plastic containers. I know many pressure cooker enthusiast freeze their stock in round containers that fit easily in the pressure cooker so they can pressure cook the stock without thawing. Pressure Cook Recipes uses ice cube trays to freeze their pressure cooker stock.
I’d love to hear your tips for freezing the great meals you’re whipping up in your pressure cooker. Leave me a comment with you best freezing tips.
If you’d like to win a copy of Fast to the Table Freezer Cookbook, be sure and scroll down to get the details on how you can enter my Giveaway.
Pressure Cooker Turkey Lentil Taco Filling
- 1 tablespoon vegetable oil
- 1 pound ground turkey*
- 2 onions, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1 cinnamon stick
- 3 cups vegetable or chicken broth
- 1 pound dried lentils
Select sauté and add oil to cooking pot. When oil is hot, sauté ground turkey, onion, and garlic until onion is tender, about 5 minutes. Stirring occasionally to break up turkey. Stir in remaining ingredients in the order listed.
Select high pressure and 6 minutes cook time. When beep sounds turn pressure cooker off, use a natural pressure release for 10 minute. After 10 minutes release any remaining pressure with a quick pressure release.
When valve drops carefully remove lid. If necessary, select saute and cook stirring frequently until all liquid has evaporated.
Note: Substitute ground beef if you prefer
The Giveaway is now closed. Congratulations to Maureen McCulley!
The Countryman Press is giving away to one lucky Pressure Cooker Today reader, one copy of Fast to the Table Freezer Cookbook.
Here’s How To Enter the Sweepstakes Giveaway:
Leave a comment on this post before Wednesday, July 6th at noon, MST.
The giveaway is only open to residents of the continental US (excluding Hawaii and Alaska.) Be sure your email address is included with your comment(s). Winner will be chosen randomly, notified by email and will have 48 hours to respond before a new winner is chosen.
Disclosure: I purchased Fast to the Table Freezer Cookbook to review, and as always, all opinions expressed are always my own.