Ingredients

• 1.5 lb ground turkey
• 1 cup uncooked quinoa, rinsed
• 1 ½ cups diced red bell pepper
• 1 cup diced carrots
• 1 cup diced zucchini (seeds removed)
• 1 cup canned diced tomatoes (no added onion/garlic)
• 2 cups low‑sodium vegetable broth
• 1 cup water (or extra broth)
• 2 Tbsp tomato‑paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chipotle powder (optional)
• 1 tsp dried oregano
• Salt and freshly cracked black pepper, to taste
• 2 Tbsp olive oil
• 2 Tbsp pumpkin seeds (for garnish)

Instructions

1. Set Instant Pot to Sauté. Heat oil, add ground turkey, season with salt and pepper, and crumble until browned (≈ 5‑6 min). Cancel sauté mode.
2. Add bell pepper, carrots, zucchini, cumin, smoked paprika, oregano, and chipotle powder; stir briefly to coat.
3. Stir in quinoa, diced tomatoes, tomato‑paste, vegetable broth, and water.
4. Secure the lid, set to Manual/High Pressure for 8 minutes. When the timer ends, perform a quick pressure release.
5. Switch to Sauté again and simmer uncovered for 3‑5 min if you prefer a thicker stew. Adjust seasoning.
6. Ladle into bowls, sprinkle each with pumpkin seeds, and serve.

Macros

Whole Dish

Per Serving

520 calories, 44 g protein, 16 g fat, 50 g carbs, 14 g fiber, 6 g sugar