Instructions

• Add 3 Tbsp avocado oil (or olive oil) and 1 tsp sesame oil (omit sesame oil for AIP) to the Instant Pot inner pot. Press SAUTE to heat the oils.
• Add the diced onion (1 large, omit for Low‑FODMAP) and the 10 oz button mushrooms. Cook, stirring occasionally, about 5 minutes, until the onion is translucent and the mushrooms have released their liquid.
• Add 1 lb ground turkey, 3 tsp minced garlic (omit for Low‑FODMAP), 1 tsp hot sauce (omit for AIP), 1/2 cup coconut aminos, 1 tsp onion powder (omit for Low‑FODMAP), 1 tsp mustard powder (omit for AIP), and 1 tsp sea salt. Break up the turkey with a spoon and stir to combine, scraping any browned bits from the bottom.
• Press CANCEL to stop SAUTE. Secure the lid and set the steam release valve to SEALING. Press PRESSURE COOK / MANUAL and set the time to 5 minutes.
• When the cook cycle finishes, perform a QUICK RELEASE by carefully moving the valve to VENTING. When the float valve drops and it’s safe, open the lid away from your face.
• Using a slotted spoon or spatula, transfer the turkey mixture to a fine‑mesh strainer set over a bowl to drain and reserve the cooking liquid. Set the drained turkey aside on a plate or bowl.
• Pour the reserved cooking liquid back into the Instant Pot. Press CANCEL (if needed) and then press SAUTE. Reduce the liquid, stirring occasionally, about 5 minutes, until it has thickened slightly into a sauce.
• Return the drained turkey to the Instant Pot and stir to coat with the reduced sauce; sauté 1–2 minutes more to heat through.
• Serve by spooning the turkey mixture into the 12 oz whole hearts of romaine. Garnish with minced chives and grated carrots if desired.