Turkey Verde Pressure Cooker Recipe

Recipe Category: Turkey


Turkey Verde Pressure Cooker Recipe


SERVES 4 to 6 – Cooker: 6- to 8-quart – Time: 15 minutes at HIGH pressure

  • 2 tablespoons olive oil
  • 2 (¾-pound) turkey tenderloins
  • sea salt and freshly ground black pepper
  • 1 large white onion, chopped
  • 2 cloves garlic, chopped
  • 2 (4-ounce) cans chopped roasted green chiles, undrained
  • 1½ pounds fresh tomatillos (8 to 10), paper husks removed and quartered
  • 1½ teaspoons dried oregano
  • ¼ teaspoon ground cumin
  • pinch cayenne pepper
  • ½ cup low-sodium chicken broth or turkey broth
  • juice of 2 limes
  • chopped fresh cilantro and lime wedges, for serving.


  1. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
  2. Sprinkle the tenderloins with salt and pepper
  3. Brown them on both sides until golden, about 3 minutes per side, cooking one at a time if they are large
  4. Transfer the browned tenderloins to a plate
  5. Add the onion to the pot and cook, stirring a few times, until softened, about 3 minutes
  6. Add the garlic, chiles, tomatillos, oregano, cumin, and cayenne and cook a few minutes, until softened a bit
  7. Using an immersion blender, puree the mixture in the pot until smooth
  8. Return the turkey tenderloins and any accumulated juice to the pot
  9. Add the broth
  10. Spoon the sauce over the tenderloins
  11. Close and lock the lid
  12. Set the burner heat to high
  13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  14. Set a timer to cook for 15 minutes
  15. Remove the pot from the heat
  16. Open the cooker with the Natural Release method; let stand for 15 minutes
  17. Be careful of the steam as you remove the lid
  18. Meat will be 160° F to 165° F on a meat thermometer
  19. Transfer the tenderloins to a platter
  20. Taste the sauce for seasoning and sprinkle over the lime juice
  21. Carve the loins into thick medallion slices
  22. Drizzle the verde sauce over the top and sprinkle with cilantro
  23. Serve with lime wedges

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