Name: Instant Pot Turkey Chowder
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tbsp coconut oil; 1 cup white onion (chopped); 1 tbsp garlic (chopped); 1 cup carrot (chopped); 1 cup celery (chopped); 1 cup russet potato (chopped, skin on); 1 ½ lbs raw turkey breast* (cubed); 1 ½ tsp salt; 1 tbsp dried thyme; 1 tbsp dried parsley; 1 qt turkey stock (or vegetable stock); 1 cup corn (canned or frozen that has thawed); 1 cup canned coconut milk

Set the Instant Pot to sauté and add the oil, onion, garlic, carrot, celery and potato. Let sauté for about five minutes. Add the turkey and spices and stir to combine. Sauté another five minutes. Add the stock.

Secure the lid on the Instant Pot and set to Manual (high pressure) for 15 minutes. Be sure the lever on the lid is set to “sealing”.

After 15 minutes of cook time, turn the lever to “venting” and release the pressure. As always, it is important to keep your hands and face away from the steam as it releases and wait until the float valve drops completely before opening the Instant Pot.

Add the corn and coconut milk and stir thoroughly. Enjoy!