1 1/2 cups Diced Butternut Squash, Fresh or frozen
1 cup Fresh Cranberries
1 teaspoon Chopped Fresh Rosemary
1-2 sprigs Fresh Rosemary, Optional
2 cups White Rice
1/2 cup Dry White Wine
3 1/2 cups Chicken Broth, Or water
Set your Instant Pot to “Sauté” and sauté the diced bacon until it just begins to crisp around the edges and some of the fat has melted. Add the butternut squash, cranberries, chopped rosemary and saute until the squash is golden on the edges and the bacon is crisp.
Meanwhile butterfly your turkey tenderloins by gently slicing them lengthwise ALMOST all the way through, leaving the edge attached. Open each tenderloin up like a butterfly.
Once the filling is done, gently spoon it into the center of each turkey tenderloin. Fold the tenderloin back up and seal the edge by weaving a rosemary sprig through the open edge, or tying the tenderloin with cooking twine.
With your Instant Pot still on “Sauté” sear each side of the tenderloins for 3-4 minutes on each side, or until golden.
Remove the tenderloins from the instant pot to make room for the rice. Add the rice to your instant pot and sauté for 1-2 minutes, just until it starts to smell nutty. Add the white wine and stir to deglaze.
Add enough water or chicken broth to your instant pot to cook the rice (for me it was 3 1/2 cups since I already added the 1/2 cup of wine, but double check your Instant Pot Rice instructions.) Replace the tenderloins on top of the rice. Add the whole rosemary sprigs, if desired.
Seal your Instant Pot and cook on “Rice”.
Once finished cooking let the pressure come down naturally for at least 10 minutes before releasing the pressure valve.
Remove the rosemary sprigs. Slice the tenderloin and serve it over the rice.