Turkey Medallions in White Wine Reduction on a bed of Buttery Sautéed Spinach

This AIP meal can substitute parsnips or sweet potatoes for a root vegetable. 

This is so good!!!

In Instant Pot Pressure Cooker,

Sauté 1 slice applewood bacon

Deglaze pan with 2 T apple cider vinegar

Salt and pepper both sides then Sauté 2 turkey medallions browned on both sides. 

Add 1 box cleaned coarsely sliced porcini mushrooms, 4 small potatoes cleaned and halved, 1 cup water, 1/2 cup white wine, and 1 t powdered thyme. 

Cook at pressure 20 min. 

Meanwhile, clean one fresh bunch spinach. Trim ends and sauté in large cast iron skillet on medium heat with 1 T buttery vegan spread until brown.  Add remaining spinach, 2 T water, 1/2 T olive oil, 1 t nutmeg, cover and steam 3 min or until leaves are wilted. Stir and keep covered. 

Once pressure cooker is done, release steam until lid releases, and transfer turkey and vegetables with slotted spoon on top of spinach in skillet. In instant pot reduce remaining liquid about half for about 2 minutes on sauté setting. Dissolve 1-1/2 T cornstarch in 2 T water and add to simmering liquid, whisking quickly, and simmer about 1 minute to cook cornstarch. 

Plate turkey and vegetables and spoon reduction sauce over the turkey and vegetables. 

Serve immediately.