Combine all the pulled turkey ingredients to the bowl of your pressure cooker A
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.
Arranging Naan Pizza.
Preheat oven to 400 degrees. 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 this for 10-12 minutes, or until golden and bubbly. Garnish with fresh chopped cilantro.
Notes
The store-bought naan bread can usually be found in the bakery section. I like to use the garlic-flavoured variety for added flavour.
Recipe by Relish The Bite at https://www.relishthebite.com/pulled-turkey-naan-pizza/