Turkey Taco Salad

By: Chop Secrets

Turkey Taco Salad
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4 servings, contributed, cook 20 min, dinner, easy, grated cheddar, ground turkey, head romaine lettuce, large avocado, modern, olive oil, pepper, pinto beans, prep 0 min, pressure cook, salt, sauté, sliced black olives, sour cream, tortilla chips, tub refrigerated fresh salsa

prep icon Prep Time
0 min
cook icon Cook Time
20 min

serving icon Servings
4 servings
Ingredients
  • 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
Instructions
  • 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.
Notes
  • *The MANUAL and PRESSURE COOK buttons are interchangeable.
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