Turkey Taco Lettuce Boats

Prep Time: 10 minutes

Cook Time: 24 minutes

Serves: 4

By: The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

Ingredients

1 tablespoon avocado oil

1 medium onion peeled and diced

2 large carrots peeled and diced

2 medium stalks celery ends removed and diced

2 cloves garlic minced

1 pound lean ground turkey

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup chipotle salsa

12 large romaine leaves

1 medium avocado peeled, pitted, and sliced

Directions

1. Press the Sauté button and add the oil. Allow the oil to heat 1 minute and then add the onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
2. Add the turkey and cook until browned, about 3 minutes.
3. Add the chili powder, paprika, cumin, salt, pepper, and salsa and stir to combine. Press the Cancel button. Secure the lid.
4. Press the Manual or Pressure Cook button and adjust the time to 15 minutes.
5. When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
6. To serve, spoon a portion of the taco meat into a romaine lettuce leaf and then top with sliced avocado.