- olive oil or coconut oil cooking spray
- 1 cup of diced carrots
- 1 cup of diced celery
- 1/2 of an onion, chopped
- 1 1/3 cup of chicken broth
- 1 tsp of Himalayan salt
- 3 T of tomato paste
- 1 lb organic lean ground turkey
- 2 cups of chopped cauliflower
- 2 cups of red potatoes, peeled and chopped
- 2 T of vegan butter, olive oil, or ghee
Set Instant Pot to saute and spray well with cooking spray. Add in ground turkey and brown until cooked through. Add in veggies and mix together well, cooking an additional two minutes.
Remove meat and veggies from Instant Pot and transfer to a heat safe dish that fits into your IP. Stir in 1/3 cup of broth, tomato paste, and sprinkle with 1/2 tsp of salt. Cover with foil.
Add cauliflower, potatoes, and 1 cup of broth to the bottom of your Instant Pot. Place trivet on top of potato and cauliflower mixture and place the dish with the turkey on top of the trivet. Cover and lock Instant Pot.
Cook for 7 minutes on manual/pressure cook. Quick release and carefully remove the pot using the handles of the trivet (or silicone sling).
Drain the potato mixture, reserving the cooking broth. Mash right in the Instant Pot, or transfer to a Food Processor to blend. Add in 1/2 tsp of salt and 2 T of olive oil, ghee or vegan butter and mix. If necessary, add in a tablespoon or two of cooking broth.
Top turkey mixture with potatoes and broil for a few minutes to brown the top, if desired. **If your dish isn’t broil safe, bake at 350 instead.
Each one counts as – 1 YELLOW, 1 GREEN, 1 RED and 1 1/2 tsp
Weight Watchers Freestyle Points – 4 per serving
- Serving Size: 1/4 of pan
Keywords: Instant Pot Recipes, 21 Day Fix Recipes, 21 Day Fix Shepherd's Pie, Healthy Shepherd's Pie, Healthy Instant Pot Recipes