Turkey Verde Pressure Cooker Recipe

Turkey Verde Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 6- to 8-quart – Time: 15 minutes at HIGH pressure

• 2 tablespoons olive oil
• 2 (¾-pound) turkey tenderloins
• sea salt and freshly ground black pepper
• 1 large white onion, chopped
• 2 cloves garlic, chopped
• 2 (4-ounce) cans chopped roasted green chiles, undrained
• 1½ pounds fresh tomatillos (8 to 10), paper husks removed and quartered
• 1½ teaspoons dried oregano
• ¼ teaspoon ground cumin
• pinch cayenne pepper
• ½ cup low-sodium chicken broth or turkey broth
• juice of 2 limes
• chopped fresh cilantro and lime wedges, for serving.

Method

1. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Sprinkle the tenderloins with salt and pepper
3. Brown them on both sides until golden, about 3 minutes per side, cooking one at a time if they are large
4. Transfer the browned tenderloins to a plate
5. Add the onion to the pot and cook, stirring a few times, until softened, about 3 minutes
6. Add the garlic, chiles, tomatillos, oregano, cumin, and cayenne and cook a few minutes, until softened a bit
7. Using an immersion blender, puree the mixture in the pot until smooth
8. Return the turkey tenderloins and any accumulated juice to the pot
9. Add the broth
10. Spoon the sauce over the tenderloins
11. Close and lock the lid
12. Set the burner heat to high
13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
14. Set a timer to cook for 15 minutes
15. Remove the pot from the heat
16. Open the cooker with the Natural Release method; let stand for 15 minutes
17. Be careful of the steam as you remove the lid
18. Meat will be 160° F to 165° F on a meat thermometer
19. Transfer the tenderloins to a platter
20. Taste the sauce for seasoning and sprinkle over the lime juice
21. Carve the loins into thick medallion slices
22. Drizzle the verde sauce over the top and sprinkle with cilantro
23. Serve with lime wedges

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