Begin by drizzling the cooking oils into the stainless steel bowl of your Instant Pot, then press the saute button and add in the onion and mushrooms. Allow them to cook for about 5 minutes, until they start to release water.

Add in the ground turkey, garlic, hot sauce, coconut aminos, onion powder, sea salt and mustard powder, and give everything a quick stir. Secure the lid, close the pressure valve and press the Keep Warm/Cancel button. Then press the Pressure Cook/Manual button and press +/- buttons until 5 minutes is displayed.

Allow the cooking cycle to complete, then quick release the pressure valve and remove the lid once safe to do so. Remove the turkey and drain off the liquid using a strainer. Set the turkey aside and return the liquid back to the Instant Pot.

Press the Keep Warm/Cancel button once more, then press the Saute button and allow the sauce to reduce for about 5 minutes.

Serve by spooning the cooked turkey mixture into the romaine leaves and drizzling with the reserved sauce. Garnish with fresh chives and shredded carrots if desired.