Instant Pot Turmeric and Cherry Turkey Tagine

10 minutes       10 Minutes       15 4 People


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2 Butterball Easy Fresh Boneless Turkey Breasts, cut into 1-inch pieces1 cup couscous1 can chickpeas, drained and rinsed1 ¼cup vegetable stock1 ¼ cup dried cherry1 tsp ginger1 tsp cinnamon2 tsp turmeric3 tsp olive oil3 tbsp honey½ bunch coriander½ bunch parsley¾ cup slivered almonds


  1. Mix spices and olive oil to form a loose paste.

  2. Coat the turkey with spice paste and season with salt.
  3. Turn Instant Pot on Sauté normal.
  4. Add additional olive oil to coat the bottom of the Instant Pot. When hot, sear the turkey pieces (in batches) for 3 - 4 minutes until browned. Remove.
  5. Add stock to deglaze, making sure to scrape any browned bits. Cancel sauté function.
  6. Place couscous, stock, chickpeas, dried cherry, honey, and the turkey into the Instant Pot. Top with both coriander and parsley.
  7. Close the Instant Pot, ensuring its locked. Cook on High Pressure for 6 minutes, allowing for Natural Release (NR).
  8. When the pressure is released, open, toss and enjoy!
  9. Feel free to top with slivered almonds for additional crunch.