Turkey Taco Salad


  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 16 oz tub refrigerated fresh salsa
  • 15 oz pinto beans
  • 2 tbsp sour cream
  • 1 head romaine lettuce
  • 9 oz tortilla chips
  • 1 large avocado
  • 1 cup grated cheddar
  • 6 oz sliced black olives
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  • When oil gets hot, add the turkey, salt and pepper and brown the meat until no pink remains.
  • Stir in half the salsa and the drained pinto beans.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  • In a small bowl, combine the remaining salsa and sour cream.
  • Divide the lettuce, chips, turkey/bean mixture, avocado, cheese and olives (if using) among bowls. Serve with the salsa-sour cream dressing.
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