500gdiced turkey breastnot too small, you want good chunks as it will shrink
1tablespoonextra virgin olive oil or oil of your choice
1large onionpeeled and finely chopped
2garlic clovespeeled and finely chopped
125mldry white wine
125mlchicken stockor some of my vegetable stock paste diluted in 125 ml water (see notes)
3vine-ripened tomatoeschopped coarsely, you can always use 4 or so tablespoons of tinned chopped tomatoes but fresh really do work well
40galmondsplus a handful for serving
1bay leaf
Salt and black pepper
Instructions
Instant Pot Method
Press the Sauté button, use the Adjust button to set it to High, add the olive oil and brown the turkey until golden. Reserve.
Press the Cancel button and then the Sauté button to sweat the chopped onion and garlic (I do 5 seconds on speed 5 in Thermie) for 2-3 minutes, stirring regularly.
Add the 125 ml dry white wine, 125 ml chicken stock, 3 chopped vine-ripened tomatoes, 40 g almonds, 1 bay leaf, salt and black pepper, stir well (and deglaze at the same time) and sauté for a couple of minutes then blend (or mash with a masher) to achieve a coarse sauce, you want it to have a bit of bite (3 seconds, speed 7 in Thermie). Obviously if you prefer a smooth sauce go for it but, with the almonds, it’s nice to go for a bit of bite. If you don’t have a blender, never mind, the sauce will be nice anyway.
Add the sauce and the reserved turkey back to the pot, pressure cook 15 minutes, high pressure, natural pressure release.
Serve with a nice chunk of bread to dip in the sauce unless you're low carb, in which case, it will be lovely with cauliflower rice.
On the hob
In a large frying pan, casserole, cast iron dish or whatever you have really, let’s not get fussy: heat the olive oil on a high heat and brown the turkey until golden. Reserve.
Reduce the heat and add the onion and garlic and sweat for a few minutes until golden, stirring regularly.
Add the 125 ml dry white wine, 125 ml chicken stock, 3 chopped vine-ripened tomatoes, 40 g almonds, 1 bay leaf, salt and black pepper, stir well and sauté for a few minutes then blend to achieve a coarse sauce, you want it to have a bit of bite (3 seconds, speed 7 in Thermie). Obviously if you prefer a smooth sauce go for it but, with the almonds, it’s nice to go for a bit of bite.
Add the sauce and the reserved turkey back to the pot, reduce the heat and let it simmer until the turkey is very tender (this may take anywhere between 30 and 50 minutes), do keep checking.
Serve with a nice chunk of bread to dip in the sauce unless you're low carb, in which case, it will be lovely with cauliflower rice.
Notes
Find my Vegetable Stock Paste here, you'll love always having a jar or two in the fridge.
Deglazing means scraping the bottom with a wooden spoon and the help of some liquid to remove any caramelised bits
Short of time? Add all the ingredients to the inner pot, stir to combine and head straight for step 4.
Want to double it up? Feel free. The timings remain the same.
*Terminology
Quick Pressure Release (also called quick release or QPR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural Pressure Release (also called natural release or NPR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example this recipe has a 4 minute QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.