480
CALORIES
PER SERVING
SERVES 6
SERVING SIZE 2 cups
PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 35 mins
This robust ragu combines whole grains, fresh vegetables, and lean protein all in one pot. It’s quickly become a family favorite in our house!
PROGRAM Sauté/Pressure Cook |
PRESSURE High |
RELEASE Quick |
2 tsp olive oil
1 cup finely chopped carrot
1 cup finely chopped celery
2 cloves garlic, finely chopped
2 tsp kosher salt
1 tsp ground fennel seed
1⁄2 tsp freshly ground black pepper
1lb (450g) ground turkey breast
28oz (800g) can crushed tomatoes
1lb (450g) whole-grain penne pasta
31⁄4 cups water
1⁄2 cup grated Parmesan cheese
1⁄2 cup fresh basil leaves, roughly torn
1. Select Sauté, and add the olive oil, carrot, celery, and garlic to the inner pot. Sauté for 2 minutes, or until the carrot and celery begin to soften, and the garlic becomes fragrant.
2. Add the kosher salt, fennel seed, and pepper to the pot, and then add the turkey breast. Sauté until the turkey breast is browned (about 5 minutes).
3. Pour the tomatoes over the turkey mixture, and then add the penne. Add the water, but do not stir the ingredients.
4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 8 minutes. When the cook time is complete, quick release the pressure.
5. Remove the lid, stir well, and then transfer to a large serving platter. Sprinkle the Parmesan over top, and then garnish with the basil. Serve hot.
Total fat 7g Saturated fat 2g |
Cholesterol 55mg Sodium 601mg |
Carbohydrates 61g Dietary fiber 9g |
Sugars 8g Protein 38g |