Tender white meat turkey in a thick sauce with fresh potatoes and vegetables fill your bowl as you sit warming your toes near the fire. Sound like a heimishe winter night? It’s easier than you think! My Instant Pot Turkey stew is a set it and forget it dinner the whole family can enjoy.
PIN THIS recipe to read later!
Instant Pots have been around since 2010, yet they are still a trendy food appliance. That’s a pretty impressive record if you ask me. Why are instant pots all the rage 8 years later? Well the answer, I think, is in their versatility. An instant pot is not only a pressure cooker, it has many functions and features. Because of that you can make more complex meals with ease (and only one dirty pot!). This recipe uses 2 of the Instant Pot functions to bring together a thick, hearty stew in under an hour.
It’s so impressive to me how much flavor this process imparts. A good stew typically slow cooks all day long to produce tender, juicy meat in a flavorful gravy. This Instant Pot Turkey Stew takes almost no time or effort to produce a wholesome, flavorful dish. Woot! I don’t know about you, but that’s what I like to hear.
Things you’ll Need: Instant Pot (#Affiliate)
Happy Cooking! Be sure to comment. I’d love to see your pictures, answer your questions and hear your experiences. If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube. Don't forget to click that Yum Button! See all our recipes on your Yummly app.
#BetheMasterofMealtime #CandidlyDelicious
**Weight Watchers Freestyle Points-6/serving. Weight Watchers points are based on using the exact ingredients and quantities that I used. Please calculate for yourself based on what type of oil and potatoes you use.
Jump to RecipeServes: 6 Prep Time: 10 Minutes Cook Time: 45 Minutes
Ingredients:
- ¼ Cups Oil
- 6 Tablespoons Flour
- 1 Quart Chicken Stock
- 1 Onion, cut into eighths
- 2 Cups Carrot sticks or baby carrots
- 1 Cup Celery, 1” sticks
- 1 Cup Peas
- 2 Cloves Garlic
- 3 Pounds Boneless, Skinless White Meat Turkey, cut into chunks
- 3 Potatoes, peeled and cut into chunks
- 1 Tablespoon Kosher Salt
- ¼ teaspoons Black Pepper
- 1 teaspoon Tarragon
Instructions:
- Mise en Place. You will want to have all of the ingredients cut to size before you begin.
- Set your Instant Pot to Saute mode, High. Add Oil.
- Add the Flour and begin to whisk. Whisk continuously until the mixture turns golden and has a nutty smell.
- Pour in the Chicken Stock while whisking. Continue to whisk continuously until the stock becomes hot.
- Press Cancel to Turn off the Instant Pot. Add in all remaining ingredients in any order.
- Stir to combine. Then using the back of your spoon, run over the top to smooth everything down under the liquid level.
- Close and lock the Instant Pot lid. Turn the vent from “venting” to “sealing.” Set the Instant Pot to Soup, Normal, 30 minutes.
- Now the Pot will take over! It will take a few minutes first to pressurize, then it will cook for 30 minutes. When done, it will let off a series of beeps.
- DO THIS CAREFULLY! At this point, you can turn the vent knob from “sealing” to “venting.” STEAM WILL IMMEDIATELY START SHOOTING OUT THE TOP. Do not have your hand (or face or anything) over the knob! When the pressure is fully released, the red pressure indicator will drop down.
- Once the indicator is dropped, you can turn unlock the lid and open the pot. Stir and serve! The Instant Pot will hold the food on keep warm mode automatically. Just turn it off when you are done eating. If you cannot be around when the Pot is ready, it’s ok to let the pressure release naturally. Just be sure that the red indicator is down before opening the lid.
- Serve that night or freeze and reheat to serve!
📖 Recipe
Instant Pot Turkey Stew
Ingredients
- ¼ Cups Oil
- 6 Tablespoons Flour
- 1 Quart Chicken Stock
- 1 Onion cut into eighths
- 2 Cups Carrot sticks or baby carrots
- 1 Cup Celery 1” sticks
- 1 Cup Peas
- 2 Cloves Garlic
- 3 Pounds Boneless Skinless White Meat Turkey, cut into chunks
- 3 Potatoes peeled and cut into chunks
- 1 Tablespoon Kosher Salt
- ¼ teaspoons Black Pepper
- 1 teaspoon Tarragon
Instructions
- Mise en Place. You will want to have all of the ingredients cut to size before you begin.
- Set your Instant Pot to Saute mode, High. Add Oil.
- Add the Flour and begin to whisk. Whisk continuously until the mixture turns golden and has a nutty smell.
- Pour in the Chicken Stock while whisking. Continue to whisk continuously until the stock becomes hot.
- Press Cancel to Turn off the Instant Pot. Add in all remaining ingredients in any order.
- Stir to combine. Then using the back of your spoon, run over the top to smooth everything down under the liquid level.
- Close and lock the Instant Pot lid. Turn the vent from “venting” to “sealing.” Set the Instant Pot to Soup, Normal, 30 minutes.
- Now the Pot will take over! It will take a few minutes first to pressurize, then it will cook for 30 minutes. When done, it will let off a series of beeps.
- DO THIS CAREFULLY! At this point, you can turn the vent knob from “sealing” to “venting.” STEAM WILL IMMEDIATELY START SHOOTING OUT THE TOP. Do not have your hand (or face or anything) over the knob! When the pressure is fully released, the red pressure indicator will drop down.
- Once the indicator is dropped, you can turn unlock the lid and open the pot. Stir and serve! The Instant Pot will hold the food on keep warm mode automatically. Just turn it off when you are done eating. If you cannot be around when the Pot is ready, it’s ok to let the pressure release naturally. Just be sure that the red indicator is down before opening the lid.
Comments
No Comments