This Instant Pot Spanish Turkey Stew is so good!
I give you both Instant Pot and hob instructions but, if you haven't got an Instant Pot by now, you really need to get one!
The original Spanish name of this dish is Escaldums.
Escaldums is a dish typical of Majorca, Balearic Islands, Spain.
This Spanish Turkey Stew is traditionally made with poultry.
As is common with regional food, this dish has endless variations depending on who you ask.
Some people add pine nuts, some almonds, some prunes or sultanas and many marjoram.
So feel free to use this as a base for your own creation and then come to tell me what you did with it and if it worked well.
I love this version (with turkey, almond and tomatoes) for its simplicity.
There is another super easy pressure cooked Turkey Stew recipe on the website too!
What can I serve it with?
You could serve it with vegetables, boiled potatoes, mashed potatoes or rice but a steaming bowl with a nice slice of crusty bread does it for me.
I don't have an Instant Pot (yet)
You could, of course, prepare this in your slow cooker, or on the hob (I include instructions for the latter).
Just make sure you let it cook until the turkey is very very tender.
What I loved about the pressure cooked version is that the turkey wasn’t at all rubbery, win!
Below I provide the Instant Pot instructions as that is my pressure cooker.
What is the difference between an Instant Pot and a stove-top pressure cooker?
The biggest difference between an Instant Pot and a conventional stove-top pressure cooker is that you don’t have to babysit it.
All you have to do with an Instant Pot is put the ingredients in, close the lid, programme the time and go put your feet up.
Your Instant Pot or electric pressure cooker (multicooker) does the rest.
In fact, the Instant Pot doesn’t even hiss or rattle.
You programme the Instant Pot, walk away, it gets to pressure on its own, starts the countdown of the programmed time on its own.
And, at the end, it goes automatically to the Keep Warm function and your meal is ready when you are ready to eat it.
If you want to make this dish in a conventional pressure cooker:
Just hang around until you hear the hissing when it comes to the pressure cooking stage and do what you usually do on your pressure cooker for the number of minutes stated.
Simples.
Ready for the recipe?
Instant Pot Spanish Turkey Stew
Equipment
- 1 Pressure Cooker
Ingredients
- 500 g diced turkey breast not too small, you want good chunks as it will shrink
- 1 tablespoon extra virgin olive oil or oil of your choice
- 1 large onion peeled and finely chopped
- 2 garlic cloves peeled and finely chopped
- 125 ml dry white wine
- 125 ml chicken stock or some of my vegetable stock paste diluted in 125 ml water (see notes)
- 3 vine-ripened tomatoes chopped coarsely, you can always use 4 or so tablespoons of tinned chopped tomatoes but fresh really do work well
- 40 g almonds plus a handful for serving
- 1 bay leaf
- Salt and black pepper
Instructions
Instant Pot Method
- Press the Sauté button, use the Adjust button to set it to High, add the olive oil and brown the turkey until golden. Reserve.
- Press the Cancel button and then the Sauté button to sweat the chopped onion and garlic (I do 5 seconds on speed 5 in Thermie) for 2-3 minutes, stirring regularly.
- Add the 125 ml dry white wine, 125 ml chicken stock, 3 chopped vine-ripened tomatoes, 40 g almonds, 1 bay leaf, salt and black pepper, stir well (and deglaze at the same time) and sauté for a couple of minutes then blend (or mash with a masher) to achieve a coarse sauce, you want it to have a bit of bite (3 seconds, speed 7 in Thermie). Obviously if you prefer a smooth sauce go for it but, with the almonds, it’s nice to go for a bit of bite. If you don’t have a blender, never mind, the sauce will be nice anyway.
- Add the sauce and the reserved turkey back to the pot, pressure cook 15 minutes, high pressure, natural pressure release.
- Serve with a nice chunk of bread to dip in the sauce unless you're low carb, in which case, it will be lovely with cauliflower rice.
On the hob
- In a large frying pan, casserole, cast iron dish or whatever you have really, let’s not get fussy: heat the olive oil on a high heat and brown the turkey until golden. Reserve.
- Reduce the heat and add the onion and garlic and sweat for a few minutes until golden, stirring regularly.
- Add the 125 ml dry white wine, 125 ml chicken stock, 3 chopped vine-ripened tomatoes, 40 g almonds, 1 bay leaf, salt and black pepper, stir well and sauté for a few minutes then blend to achieve a coarse sauce, you want it to have a bit of bite (3 seconds, speed 7 in Thermie). Obviously if you prefer a smooth sauce go for it but, with the almonds, it’s nice to go for a bit of bite.
- Add the sauce and the reserved turkey back to the pot, reduce the heat and let it simmer until the turkey is very tender (this may take anywhere between 30 and 50 minutes), do keep checking.
- Serve with a nice chunk of bread to dip in the sauce unless you're low carb, in which case, it will be lovely with cauliflower rice.
Avril Brown says
Made this yesterday and have to say it was delicious! Had turkey steaks in the freezer and couldn't think what to do with them but this popped up and I made it. So easy and so tasty.