Ingredients

The following ingredients have 8 Servings
  • 1.5 lbs Ground Turkey
  • 1/2 lb Cremini Mushrooms (sliced)
  • 1 small Yellow/Brown Onion (sliced)
  • 3 cloves Fresh Garlic (minced)
  • 1 teaspoon Extra Virgin Olive Oil
  • 2 Tablespoon Butter
  • 1/2 teaspoon Paprika
  • 2 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 cup Dry Sherry Wine (or Shaoxing Wine)
  • 1 cup Turkey Broth
  • 2 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Premium Fish Sauce
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoon Potato Starch
  • 6 oz Wide Egg Noodles
  • 6 oz/170g Sour Cream (or to taste)
  • 2.5 cups/591ml Fresh Water

Instruction

  • Select Saute on Pressure Cooker and allow pot to fully heat.  
  • Whisk Fish Sauce, Salt, Pepper, Paprika, Potato Starch and Mustard into Broth and set aside.
  • Add Oil, Butter, Worcestershire Sauce, Onions Mushrooms and half the Sherry to Pressure Cooker cooking pot.  Saute until Onions begin to take on some color, about 4 minutes.
  • Add Garlic and the rest of the Sherry. Cook for 1 minute.  
  • Add 1/4 of the Broth and scrape the bottom of pot to make sure nothing is stuck.  
  • Add the Ground Turkey and flatten so that it cooks in the liquid. Flip over in sections to cook the other side.  Add more Broth, if needed.  Break up Turkey into big chunks and carefully continue to cook.
  • Add the rest of the Broth, Water and Noodles.
  • Lock on Lid and close Pressure Value.  Cook at High Pressure for 1 minute.  
  • When Beep sounds, toggle Pressure Value to slowly remove pressure.
  • If you want a thicker Sauce, remove about 1/2 cup of liquid and Whisk in 1 TBL Potato Starch. Add the Slurry to pot and mix to combine.  
  • Slowly add room temperature Sour Cream and combine.