Combine all the pulled turkey ingredients into the bowl of your pressure cooker.
Pressure cook. Cover and set the pressure cooker lid valve to “sealing.” Pressure cook on high for 10 minutes, followed by a 5-minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.
Shred. Remove the lid and use two forks to shred the turkey. Give it a thorough toss with the remaining juices in the pressure cooker.
Place naan bread on a large baking sheet. Sprinkle with half of the shredded cheeses (save the rest for the top).
Arrange the pulled turkey evenly between the two naans. Top with the rest of the shredded cheese and green chillies. Bake in the oven at 400 degrees F for 10-12 minutes, or until golden and bubbly. Garnish with fresh chopped cilantro.
Suggested VQA Wine Pairings
Selected by the BC Wine Institute & Wine Country Ontario.
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