Ingredients

• 1 tablespoon unsalted butter

• 450 grams ground turkey

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 teaspoon smoked paprika

• ¼ cup dry white wine

• 3 tablespoons all-purpose flour

• 150-200 grams egg noodles (dry weight)

• 3 cups chicken broth or water

• ¾ cup sour cream

• 2 green onions, chopped (optional)

• Salt to taste

Method

1. Start Sauté function on Instant Pot on the hottest setting and wait for the indicator to show HOT.

2. Add butter to Instant Pot and wait a few moments for it to melt.

3. Add ground turkey and break it up with a wooden spoon. Cook for around 3 minutes.

4. Add onion and garlic. Season with a pinch or two of salt.

5. Add paprika, white wine, and flour. Mix well.

6. Add egg noodles and broth or water. Mix well and try to submerge the majority of the noodles in the liquid.

7. Cook on high pressure for 3 minutes + 10 minutes natural release.

8. Release any remaining pressure and open the lid carefully.

9. Add sour cream and mix well. Adjust with salt to taste.

10. Garnish with green onions (if using) or a sprinkle of smoked paprika and serve immediately.

Notes

• If you like, you can use substitute ground beef or ground chicken for the ground turkey.

• I usually use 5% sour cream. If you prefer a richer flavour and texture, you can use 14%. In a pinch, I’ve used plain yogurt, but I prefer sour cream.

• If I’m feeling like a lighter meal, I serve this in a smaller portion on a bed of greens. Arugula and spinach (or a combination of the two) work well with this dish.