Turkey and Potato Stew (Instant Pot)

At certain times in our lives we find comfort in nourishing meals. Traditional comfort foods combine rich fats with easily-digestible carbohydrates, often times wheat-based. This gluten-free stew offers calming turkey and satisfying potatoes cooked in rich grass-fed butter and warming broth. You want to talk comfort food? A warm bowl of this stew is like a hug from me to you.

Turkey Potato Soup

Ingredients

  • 2 TBSP grass-fed butter
  • 1 tsp dried thyme
  • ½ tsp garlic powder
  • 4 celery stalks, chopped
  • 3 carrots, peeled and sliced
  • 1 lb turkey breast
  • 3 medium potatoes, peeled and cut into chunks
  • 3½ c chicken broth
  • Salt and pepper to taste

Directions

Select SAUTÉ to preheat electric pressure cooker. When the pot is hot, add butter to melt. Add thyme and garlic powder, cook for one minute, stirring frequently. Add carrots and celery, cook for 2 minutes, then transfer mixture to another container.

Redistribute butter in the pot. Add turkey to brown, about 3 minutes per side. Return carrots and celery to the pot and add potatoes and broth. Stir vegetable layer, then reset program by selecting CANCEL.

Close and lock the lid. select PRESSURE COOK on HIGH pressure for 25 minutes. Allow the steam to naturally release for 15 minutes, then carefully quick release any remaining pressure.

Uncover pot and shred turkey with two forks. Stir well and add salt and pepper to taste.

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