Turkey and Potato Stew (Instant Pot)

Last updated on September 27th, 2021

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 tablespoons grass-fed butter
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 3 carrots, peeled and sliced
  • 4 celery stalks, chopped
  • 1 pound turkey breast
  • 3 medium potatoes, peeled and cut into chunks
  • 3½ cups chicken stock
  • 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 chicken stock. 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.

MAKES 6 SERVINGS

Turkey and Potato Stew (Instant Pot)

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.
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 213kcal

Ingredients

  • 2 tablespoons grass-fed butter
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 3 carrots, peeled and sliced
  • 4 stalks celery, chopped
  • 1 lb turkey breast
  • 3 medium potatoes, peeled and cut into chunks
  • cups chicken stock
  • 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 chicken stock. 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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