Description
Quick and easy, this is a great alternative to tacos this Tuesday!
Ingredients
1 Tbsp oil
1 medium onion, peeled and chopped
2# turkey tenderloin, or 3 boneless skinless chicken breasts
4 large cloves garlic, minced
2 jalapeño peppers, seed and ribs removed
1 1/2 tsp ground cumin
1 tsp smoked paprika
1 1/2 tsp chili powder
1 tsp pink himalayan salt
1/2 tsp black pepper
2 – 14 ounce cans fire-roasted diced tomatoes
4 cups broth — turkey or chicken
1 can corn, drained
1 can black beans, rinsed and drained
Instructions
Heat oil in pressure cooker on brown setting, sauté onion and jalapeños about 5 minutes, or until tender. Add garlic, black pepper, cumin, chili powder, and paprika and toast for another minute.
Add turkey, broth, tomatoes, and salt. Seal up pressure cooker and cook for 9 minutes on high (remember that it takes 10-15 minutes to come up to pressure).
Do a “quick release” and carefully remove the lid. Shred the turkey. Add corn and beans, and heat through using the brown setting again for a minute or two.
Serve with your favorite toppings.
Notes
Toppings can include avocado, shredded cheese, chopped cilantro, lime wedges, sour cream, tortilla chips, or whatever suits your fancy.
A 4 oz can of diced chilis can be used instead of fresh jalapeños
If the turkey tenderloins are much larger than your fist, just cut them in half, or increase cooking time by a minute.
Shredding turkey is simple — either use a potato masher, two forks, or toss them into the bowl of your stand mixer and use the paddle attachment for a finer shred.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
