Instant Pot Turkey Stew

Grab these ingredients for a beautiful Sunday meal that requires no babysitting and is super nutritious.

Instant Pot Turkey Vegetable Stew

4-6 servings

Total time: 2 hours (including time to come to pressure, cook time, and manual release time)

This is the perfect Sunday family dinner meal that you can make in the afternoon while doing chores, a workout, or just relaxing. Bonus: dishes are basically all done by the time you serve this so you can relax after dinner!

And don’t be fooled by the time this recipe takes - most of the time, the instant pot does the work and you’re not babysitting anything. It’s not involved at all!

Notes

Use whatever root vegetables you have on hand. And you can use leftover turkey for this stew with some leftover bones (in my opinion, the bones are a must). Double cooking the turkey bones creates a quick broth so you can get more mineral-rich goodness from the bones.

I used a 6 quart instant pot, but you can certainly adjust for an 8 quart with 2 more cups of veggies, an extra turkey thigh, and more liquid.

This recipe is done in 3 steps - but skip step 1 if using you’re using leftover turkey!

Step 1: Cook the Turkey

Ingredients

2 skin-on, bone-in turkey thighs (about 2 pounds)

2 tbsp butter

S&P to taste

2 cups filtered water

Directions

1. Set instant pot to Sauté. When hot, add butter, and brown the turkey thighs for 3 minutes on each side.

2. Add water, and sauté for another minute, scraping the bottom of the IP.

3. Close IP and pressure cook on Manual for 28 min. (Takes about 5 min to come to pressure).

4. Naturally release for 25 minutes.

5. Remove turkey, and add bones back into IP (yup, you read that right). Put turkey meat aside.

Step 2: Vegetable Stew (Double Cook the Bones)

Ingredients

6 cups mixed root vegetables including 1 yellow onion - peeled, chopped (sweet potatoes, carrots, white potatoes, turnips, rutabaga, celery, golden beet, squash, etc). For this version I used sweet potatoes, celery, carrot, red skinned potatoes, and mushrooms.

2-3 cloves garlic

1.5 more cups of water

1 tbsp cassava flour (or flour of choice)

Spices: 1/2 tsp each oregano, ginger, turmeric, sage, thyme.

Directions

1. Add to IP: turkey bones, cartilage and any other trimmings, root vegetables, garlic, water, flour, and spices.

2. Cook for 20 minutes in instant pot and let naturally release for 25 min. (Takes about 10 min to come to pressure)

3. While stew cooks, chop turkey into bite size pieces (or simply shred with two forks) and put aside. Do any cleaning or any other dinner prep you need to do.

Step 3: Finish up!

Ingredients

1/2 cup frozen peas or chopped green beans

A large handful of chopped spinach

1 spoonful of arrowroot starch + cold water to create a slurry (see directions)

Directions

1. Once stew is done manually releasing, remove the lid, Sauté once again and add peas and spinach. Allow to cook for 3-5 minutes.

2. If desired, to thicken: Use 1 spoonful of arrowroot starch mixed with a bit of cold water to create a slurry. Add to IP on sauté, stirring for a few moments.

3. Add meat to the stew and stir well.

4. Top with fresh herbs if desired (parsley goes well)

ENJOY!

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