Instant Pot Turkey Stew

This Instant Pot Turkey Stew is so good.

It's one of those dishes that I just make up on the spot and then I'm surprised how well they turn out.

In fact, it makes a fresh change from Beef Stew or Chicken Stew.

📖 Recipe

Instant Pot Turkey Stew

Maria Bravo

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Course Main Course

Cuisine British

Servings 4 people

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• 400 g diced turkey
• 50 g pancetta or chopped bacon or bacon lardons
• 1 onion sliced or chopped (whatever makes your life easier)
• 2 garlic cloves finely chopped
• 2 medium carrots cut in big chunks, you can add more carrots of course
• 1 medium sweet potato in 2-3 cm dice
• Half a tin of chopped tomatoes
• Big squirt of tomato purée

Instructions

 

• Sweat the vegetables on Sauté Less. Deglaze with a bit of water and a wooden spoon to make sure nothing is stuck / caramelised to the bottom.
• Add the rest of the ingredients except the tomato purée and stir well.
• Add a good squirt of tomato puree, do not stir.
• Close the lid. Steam release handle pointing to sealing (unless you have a self-sealing lid like the Duo Plus and the Duo Evo Plus have, in which case lucky you, you don’t need to remember!).
• Press the Pressure cook / Manual button and programme 15 minutes.
• At the end of the pressure cooking time, let it go automatically to Keep Warm while you have your feet up. If you’re in a hurry, let the rest of the steam out by doing a quick pressure release after 15 minutes.
• Make sure you give it a good stir once you open the lid and before serving.

Notes

Notes: 

Deglazing means scraping the bottom with a wooden spoon and the help of some liquid to remove any caramelised bits

Short of time? Skip the sautéing. The flavours won't be quite the same but, when life throws us curveballs, it's good to give ourselves a break.

Want to double it up? Feel free. The timings remain the same. Just be mindful of the filling rules

Sauté has 3 settings:

Less - Normal and More. Less heat (I use this one for sweating vegetables) - Normal heat - More heat (great for browning beef)

How to set your Instant Pot to Sauté Less or More: 

If your Instant Pot has an Adjust button: Press the Sauté button immediately followed by the Adjust button to adjust to Less or More, just keep pressing until the light underneath the Less or More is lit up.

If your Instant Pot doesn’t have an Adjust button: press the Sauté button a few times until the light underneath Less or More is lit up)

This video will help too https://youtu.be/duUoQs4aJ4I

*Terminology

Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.

Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 

Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting. 

Keyword Carrots, Instant Pot, stew, Turkey

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Do I have to stick to the ingredients in the recipe?

Noooo. In fact, I encourage you to be creative.

So play with the ingredients.

No, not literally.

Hmmm unless you want to.

It would be fun to play with the ingredients before you add the to the inner pot.

I guess carrots could be lightsabers.

What else will you come up with? 😉

What to serve with this Instant Pot Turkey Stew?

Delicious with creamy Instant Pot Mashed Potatoes!

What do you mean you haven't tried Instant Pot Mash yet?

It's as easy as:

however many potatoes you have, cut up in fours or eights depending on how big they are.

• 250 ml cold water in the inner pot

• 1 teaspoons sea salt

• Potatoes (however many or few you want, remember those filling rules though!)

Programme 8 minutes. If you left them in bigger chunks, programme 10 minutes. You can do a quick pressure release (let the steam out immediately) but it's even better if you let them do a natural pressure release and go to keep warm, put your feet up and just mash them when ready.

Mash them with lots of butter, black pepper, some milk (or single or double cream!) and check the salt.

Eight minutes seems to be my go to time, just bear in mind potatoes can be hit and miss, I once had to pressure cook potatoes for mash for a total of 40 minutes and they still weren't great. It was a bad batch. It happens.

Photos to help you visualise it

Leave the tomato purée on top, do not stir. Pressure cook.

After opening the lid once it has pressure cooked and done a natural pressure release (NPR).

After a quick stir it looks this lovely:

Serve and enjoy.

Now for the fancy printable recipe card.