"Savory asian turkey lettuce cups made simple with a multi-pot pressure cooker, for a light but flavorful meal!"
- 2 tbsp. canola oil
- 1 lb. ground turkey
- 1/4 tsp. each salt & pepper
- 1/2 lb. portobello mushrooms, diced
- 1 onion, diced
- 1 red pepper, diced
- 1 carrot, diced
- 1 tbsp. minced fresh ginger
- 2 cloves garlic, minced
- 1/3 c. hoisin sauce
- 2 tbsp. rice wine vinegar
- 2 tbsp. soy sauce
- 1 tbsp. sriracha hot sauce
- 1 tbsp. honey
- 1 tbsp. sesame oil
- 12 large Boston lettuce leaves
- 4 green onions, thinly sliced
- 1/3 c. chopped toasted cashews
Place removable cooking pot in the multi-pot. Do not close the lid. Press SAUTÉ button when the indicator light is flashing. P15 (minutes) will show on the LED display. Once the multi pot has reached the correct temperature and has beeped 3 times, the timer will start counting down.
Add oil. Heat for 1 minute; cook turkey, salt and pepper for 5 to 8 minutes or until starting to brown. Stir in mushrooms, onion, red pepper, carrot, ginger and garlic; cook, stirring, until well coated or timer beeps.
Stir in hoisin sauce, vinegar, soy sauce, hot sauce, honey and sesame oil.
Close and secure lid in place. Turn vent knob to Seal. Press the MEAT/STEW button on the multi pot. P30 will show on the LED display. When cooking is complete, multi pot will beep. Release pressure and carefully remove lid.
Spoon turkey and mushroom mixture into lettuce leaves; sprinkle with green onions and cashews.
Substitute ground pork or chicken for ground turkey if desired.
The dark brown gills of portobello mushrooms are edible but they leach a brown liquid that is visually unappealing when they are cooked. To remove, scrape out gills with a spoon and discard.
Substitute cremini or shiitake mushrooms for portobello mushrooms.