Ground Turkey Bowls Pressure Cooker Recipe
These Ground Turkey Bowls are quick-cooked in a pressure cooker with lean turkey, crunchy veggies, and a punchy sauce—served over rice with optional chili-lime mayo drizzle for a bold, satisfying meal!
Equipment
- 1 Mixing bowl for preparing the sauce
Ingredients
Main Ingredients
- 1 tablespoon toasted sesame oil or vegetable oil
- 2 cups diced mushrooms
- 1 bunch green onions divided
- 1 large red bell pepper diced
- 1 ½ tablespoons minced ginger
- 1 ½ tablespoons minced garlic
- 1 pound lean ground turkey 93/7
- 2 cups matchstick carrots or shredded carrots
- 1 bag shredded cabbage 10-ounce bag
- cooked rice for serving
- 1 lime lime wedges for serving
- cilantro for garnish
- 2 teaspoons cornstarch
- 1 tablespoon soy sauce not lite
- 3 tablespoons reduced-sodium chicken broth
- ¼ cup hoisin sauce
- 1 tablespoon + 2 teaspoons chili-garlic sauce divided
- ½ cup mayo optional, for creamy drizzle
- 2 limes juiced and wedged
Instructions
Instructions
- Heat sesame oil in pressure cooker insert or large skillet until shimmering.
- Add diced mushrooms and cook for 3–4 minutes until softened and slightly browned.
- Stir in the white parts of green onions and bell pepper; sauté for 2–3 minutes.
- Add minced ginger and garlic, cook 1 minute until fragrant.
- Add ground turkey and cook until no longer pink, about 6–8 minutes, breaking it up as you go.
- Add shredded carrots and cabbage, cook 4–5 minutes to soften slightly.
- Chop green tops of green onions and stir them in.
- Mix soy sauce, broth, hoisin, cornstarch slurry, and chili-garlic sauce; pour over mixture.
- Pressure cook on high for 2–3 minutes, then quick release to keep veggies crisp. Serve over rice with lime wedges and optional mayo drizzle.
Notes
For extra flavor, try drizzling with the optional spicy mayo made from mayo, lime, and chili-garlic sauce. Store leftovers in air-tight containers and refrigerate up to 3 days or freeze individual portions. Reheat with a splash of broth to keep moist.