Instant Pot cheesy ground turkey, broccoli and rice
A one-pot, homemade take on the boxed skillet dinner, with ground turkey, rice and broccoli in a creamy cheddar sauce.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.44 a serving
- 640 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lb ground turkey
- ½ yellow onion, chopped
- 1½ cups chicken broth
- 1½ cups long-grain white rice, rinsed
- 2 cups frozen broccoli, small florets
- ¼ cup milk
- 1¼ cups shredded cheddar
From your pantry
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
Each serving has about 640 calories, 37 g protein, 63 g carbs and 26 g fat, and costs about $2.44 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No ground turkey? Ground chicken works.
- No yellow onions? White onions or red onions work.
- No chicken broth? Vegetable broth or bone broth works.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No frozen broccoli? Broccoli works.
- No milk? Half-and-half works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
Set the Instant Pot to and heat the oil. Add the turkey and onion and cook 6 to 7 minutes, breaking up the turkey, until no pink remains.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Timer: 6 min 30 sec
Food safety: Ground turkey and ground chicken are done at 165°F, with no pink left anywhere in the pan.
in the garlic powder, paprika, salt and pepper, then pour in the broth and scrape the bottom completely clean.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Every stuck bit left on the bottom is a chance for a burn warning, so scrape well.Turn off , sprinkle the rice over the top and press it under the liquid without .
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Lock the lid, set the valve to Sealing, and cook on High Pressure 4 minutes. Let the pressure release on its own 10 minutes, then vent the rest.
Timer: 14 min
Open the lid, scatter the broccoli over the rice, and put the lid back on for 5 minutes to it.
Steam. Steaming means cooking food over or in a little simmering water with a lid on to trap the steam. It cooks gently and keeps vegetables bright and tender.
How you’ll know: The color turns vivid, and a fork goes in with just a little resistance.
Timer: 5 min
in the milk and cheddar until and creamy, and serve.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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