Category
Main Dishes
Servings
4
Ingredients
- 1 T extra-virgin olive oil
-
½ c celery, diced
-
½ c onion, diced
- 1 lb ground turkey
- 2 T red wine vinegar
- 1 (24-oz) can diced tomatoes
- 1 (8-oz) can tomato paste
-
½ c vegetable stock
- 1 T Italian seasoning
-
½ t red pepper flakes
- Sea salt
- Black pepper
-
½ c white mushrooms, sliced
-
½ c cremini mushrooms, sliced
-
½ c baby portobello, sliced
- 1 spaghetti squash, cooked & shredded
- Fresh basil, ribbon (garnish)
Directions
- Set pressure cooker to "sear", add oil, adjust time to 15 minutes, and press "start/stop". When hot, add celery, onions and turkey, breaking up meat until browned.
- Add red wine vinegar, diced tomato, tomato paste, vegetable stock, Italian seasoning, red pepper flakes, sea salt, and fresh ground black pepper.
- Close lid and lock, set to meat/stew, and adjust for 10 minutes.
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and add mushrooms. Close again and set for another 5 minutes.
- Once done, quick release the pressure again and make sure all pressure is released before opening. Carefully open and serve immediately over spaghetti squash topped with basil.
