Instant Pot: Turkey a la King

2 tablespoons butter

1 cup fresh mushrooms, sliced

1 tablespoon all-purpose or GF flour

1 cup chicken broth

1 pound turkey breast or cutlet, cut in bite sized pieces

1/2 cup heavy cream

1/2 cup frozen peas & carrots, thawed

salt and pepper to taste

pasta or biscuits for serving

In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE and add butter, turkey and mushrooms, cooking until mushrooms are tender.. 1-3 minutes. Stir in flour until smooth.

Slowly whisk in chicken broth and secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 8 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 8 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 8 minutes, allow your IP to naturally release pressure - about 12-15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Press SAUTE and stir in cream, peas and carrots; continue to cook until warmed through.

Season with salt and pepper and serve over pasta or biscuits.