🥘 Ingredients

Colombian Turkey Guiso

• 2 lb / 32 oz (907 g) ground turkey, 93% lean

• 1 tbsp (15 g) garlic-infused olive oil

• 1.5 tsp (4 g) ground achiote, also sold as annatto

• 1.5 tsp (5 g) ground cumin

• 1 tsp (2 g) dried oregano

• 1/2 tsp (1 g) ground coriander

• 3 medium (360 g) tomatoes, finely diced

• 2 tbsp (30 g) tomato paste, FODMAP-safe at this quantity

• 6 stalks (90 g) green onions, green tops only, finely sliced

• 2 tbsp (30 g) fresh lime juice

• 1 tsp (6 g) salt

• 1/2 tsp (1 g) black pepper

• 1/2 cup (120 g) low-sodium chicken broth, FODMAP-friendly

• 1/4 cup (10 g) fresh cilantro, chopped, stirred in at the end

Achiote Rice

• 2 cups (370 g) white long-grain rice, dry

• 3 cups (720 g) low-sodium chicken broth, FODMAP-friendly

• 1 tsp (3 g) ground achiote

• 1/2 tsp (1 g) ground cumin

• 1/2 tsp (3 g) salt

• 2 tbsp (30 g) fresh lime juice, stirred in after cooking

• 3 tbsp (12 g) fresh cilantro, chopped, stirred in after cooking

Zucchini

• 3 medium (540 g) zucchini, halved lengthwise and sliced into half-moons

• 1 tbsp (15 g) garlic-infused olive oil, completing the recipe's oil

• 1 tsp (3 g) ground cumin

• 1/2 tsp (1 g) ground achiote

• 1/2 tsp (3 g) salt

• 1/4 tsp (1 g) black pepper

• 1 tbsp (15 g) fresh lime juice

Garnish

• 1/2 cup (20 g) fresh cilantro, chopped

• 4 stalks (60 g) green onions, green tops only, thinly sliced

• 2 medium (160 g) limes, cut into wedges

🔪 Instructions

1. Bloom the achiote. Set the Instant Pot to Saute mode. Add garlic-infused olive oil, then the achiote, cumin, oregano, and coriander. Stir constantly for 30 to 45 seconds until fragrant, and the oil turns deep golden orange. Achiote releases its color into fat, so this step is what gives the dish its signature hue.

2. Brown the turkey. Add the ground turkey to the pot, breaking it apart with a spoon. Cook 4 to 5 minutes until no longer pink, tossing thoroughly through the bloomed spices. Drain excess liquid.

3. Build the guiso. Add the diced tomatoes, tomato paste, green onion tops, lime juice, salt, pepper, and broth. Stir well, scraping up anything on the bottom of the pot. Press Cancel.

4. Pressure cook. Seal the lid, set the valve to Sealing, and pressure cook on High for 5 minutes. Quick release the pressure carefully. Stir in the cilantro.

5. Cook the rice. While the turkey cooks, combine rice, broth, achiote, cumin, and salt in a medium saucepan. Bring to a boil over medium-high heat, stir once, reduce to low, cover, and simmer 18 minutes. Remove from heat, steam covered 5 minutes, fluff with a fork, then stir in lime juice and cilantro.

6. Cook the zucchini. Heat garlic-infused olive oil in a large skillet over medium-high heat. Add the zucchini, cumin, achiote, salt, and pepper. Toss and cook 4 to 5 minutes until just tender with golden edges. Squeeze lime juice over the top.

7. Serve. Plate the achiote rice, top with the Colombian turkey guiso, zucchini alongside. Garnish with fresh cilantro, green onion tops, and a lime wedge.

Approximate Nutrition Per Serving

• Calories: ~570

• Protein: ~45 g

• Carbohydrates: ~67 g

• Fat: ~15 g

Notes

• Achiote is the signature. Also called annatto, achiote is the seed of a tropical tree with an earthy, peppery, faintly floral flavor and a vivid orange-red color. It is fundamental to Colombian cooking and is what makes this dish look and taste unmistakably Colombian rather than Mexican. It is sold ground at Latin grocers and in the international aisle of many supermarkets.

• Bloom it in oil first. Achiote is fat-soluble, so its color and flavor only fully release when warmed in oil. Blooming it for 30 to 45 seconds before adding anything else is the single most important step in this recipe. Watch it closely, as it can turn bitter if it burns.

• Guiso is the foundation. A guiso is the Colombian cooking base of tomato, onion, and spices that starts countless dishes. Traditional versions rely on onion, which is high FODMAP. Using a generous quantity of green onion tops delivers the same fresh, savory backbone while staying safe.

• What separates it from the other Latin profiles? The rotation has used Mexican, Tex-Mex, Peruvian, Cuban, and Brazilian. Colombian cooking is notably milder, with almost no chili heat, and leans on achiote, cumin, and fresh cilantro instead. It is savory and earthy rather than fiery or citrus-sharp.

• Tomato paste FODMAP note: 2 tbsp across 6 servings is roughly 1 tsp per person, well within safe limits, and it deepens the guiso considerably.

• Cilantro twice. Stirred into both the guiso and the rice at the end, off the heat, so it stays fresh and green rather than wilting into the dish.

• Broth check. Confirm no onion or garlic on the label.