Instant Pot Leftover Turkey Leg Lentils – Recipe!

After a fabulous holiday cooking, many of us have a turkey leg leftover from our festive dinner.  My Instant Pot Turkey Leg Lentils are a splendid way to use up those leftovers, while enjoying another delicious meal.

Lentils can be tricky to make because they cook faster than you think and also need a few ingredients to boost flavor.  I used Umbrian lentils because they have an extraordinary chew, but any classic brown, or green lentils will work.  Simple pantry items like onions and carrots add sweetness — a good contrast to earthy lentils, and some garlic and broth bring on a savory vibe.

I used a smoked turkey leg, but a roasted turkey leg from your holiday dinner would add some additional flavors to the pot.  After 10 minutes of cooking in an electric pressure cooker, remove the lid and take two forks to shred the meat off the bone and stir into the lentils before serving.  I love cozy food and this one will surely be delightful.

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Ingredients

1 white onion, diced

1 carrot, peeled and diced

1 clove garlic, minced

1 1/2 cups brown lentils

3 1/2 cups chicken broth

2 tablespoons tomato paste

salt and pepper

bay leaf

2 teaspoons olive oil

fresh parsley, optional

(Serves 4-6)

To Prepare:

1. In an Instant Pot or electric pressure cooker, add 2 teaspoons oil.  Add onion and carrot and sauté for 3 minutes.  Add garlic and stir.  Cook 1 minute and add lentils.
2. Pour broth over top and add tomato paste, stir to combine.  Add 1 teaspoon salt, 1/4 teaspoon pepper and bay leaf.  Place lid on top and cook on high for 10 minutes.
3. Release steam immediately and remove lid.  Stir to combine lentils.
4. Using two forks, remove any skin from turkey leg and shred meat off bone.  Stir into lentils and remove bone.
5. Ladle into bowls and top with parsley, if desired.  Enjoy!