What You Need:

1 lb. turkey breast, cubed
1 onion, chopped
2 C of chicken broth
1 1/2 C dry white wine
1 bay leaf
1/2 t of basil
1/2 t of garlic powder
2 sweet potatoes, peeled and sliced
2 white potatoes, peeled and cut into cubes
1 C of celery, sliced
1/2 C of water
2 T of arrowroot
1/2 t of salt

How to Make It:

Spray the cooker with a cooking spray.
Place the turkey into the cooker and sprinkle with the onions.
On medium heat brown the turkey and onions for 8 minutes.
Pour the broth and wine into the cooker and stir to blend.
Add the bay leaf, basil and the garlic powder.
On medium heat bring the cooker to high pressure and cook 6 minutes.
Release the pressure quickly under running cold water.
Add in the sweet potatoes, white potatoes and celery.
The cooker is brought back to high pressure and the mixture cooked for 3 minutes.
Release the pressure quickly again under running cold water.
Remove the bay leaf from the pressure cooker and discard.
Stir the arrowroot into the 1/2 C of water until dissolved.
Add the arrowroot water mixture to the ingredients and stir until blended in well.
Return the cooker to medium heat and stirring constantly cook until thickened.
Sprinkle in the salt and stir to blend.

This taste like it has been simmering all day but it’s quick and simple. Use leftover turkey and potatoes to save time and money.

Makes 4 servings