Instant pot turkey stew is a simple but satisfying dish brimming with hearty veggies in a delicious tomato broth. It’s easy to make with your choice of fresh or leftover turkey – either way this comforting meal is ready to enjoy in under an hour!
One of the many many reasons I love my pressure cooker is that it turns ordinary ingredients into an extraordinary meal with barely any effort. This Instant Pot turkey stew recipe takes familiar staples and combines them in one handy countertop appliance. Then step back to let the IP work its magic, and prepare to be amazed!
It is a great way to use up cooked leftover turkey for a dump-and-go meal around the holidays. Or make recipe with fresh raw turkey any time of the year! (Seriously, if you aren’t already in the know: turkey is a fantastic lean protein you should enjoy outside of Thanksgiving and other fall and winter holidays!)
We also include classic stew veggies like onions, celery, carrots, and potatoes. When pressure cooked for only 10 minutes in a tangy tomato-based broth, the vegetables and turkey become delightfully tender without getting mushy. You are going to love everything about this gluten-free, healthy, comforting, and scrumptious one pot dinner!
How to make turkey stew instant pot recipe
Set your Instant Pot to the “Sauté” mode. Wait for it to display “Hot” before adding your choice of olive oil or butter. As the fat heats up and spreads across the pot, add the onions, garlic, celery, and carrots. Stir continuously with a spatula, sautéing the mixture for about 4-5 minutes until the onions are translucent.
If you’re working with raw turkey pieces, add them to the pot now. Mix and turn the pieces, letting them brown for a few more minutes on all sides. If you have pre-cooked turkey, you’ll be adding it in a later step.
Add potatoes to the pot along with the tomato paste, bay leaves, thyme or rosemary, and season with salt and pepper. Pour in the broth, stirring to combine all ingredients and evenly distribute the tomato paste.
Close the Instant Pot’s lid securely and rotate the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting, adjusting the pressure to high, and set the timer for 10 minutes.
Once the timer beeps at the end of the cooking cycle, turn the steam release valve to the “Venting” position for a quick release. Make sure to wait for the floating valve or pin to drop before safely opening the lid.
Fold in the green peas, stirring them into the stew. If the peas are frozen, you might want to activate the “Sauté” mode again, allowing the peas to simmer with the stew for 2-3 minutes.
Taste the stew, and if required, adjust seasoning with additional salt, pepper, or herbs. Be sure to remove and discard the bay leaves. Serve the stew in individual bowls, garnishing with freshly chopped parsley or cilantro, and enjoy your meal!
Olive oil. Or butter. Either will provide the fat necessary to saute the veggies.
Onion. A sweet yellow or white onion with some bite are both great options.
Garlic. Fragrant and earthy, garlic makes nearly any savory dish taste amazing!
Celery. This light-tasting veggie adds a nice bit of freshness and texture to the stew.
Carrots. Their natural sweetness balances the savory flavors of the turkey and other veggies.
Turkey. Use your choice of raw turkey breast or thigh meat, or leftover cooked turkey pieces to make the Instant Pot stew.
Potatoes. Russet or Yukon gold yellow potatoes work well here as they hold up well in the pressure cooker.
Turkey broth. Or chicken broth, if you like.
Green peas. Your choice of frozen or fresh peas. I do not recommend using canned peas.
Tomato paste. Tangy, bright, and delicious as the broth for this savory stew.
Bay leaves. A staple dried aromatic for enhancing the earthy and savory flavors.
Dried or fresh thyme. Or, if you like, use rosemary. Or really ramp up the flavors and add a bit of both seasonings!
Salt and pepper. A bit of each to taste.
Fresh parsley. Add as a garnish to finish the stew with a bite of freshness.
Frequently asked questions
Often the reason for tough meat in the Instant Pot is that it cooks for too long. Be sure to initiate a quick release as soon as the 10 minute cook time is up.
Also, if using raw turkey you want to get that nice browning on the meat on all sides before continuing the cooking process. This will help lock in the juices and keep the turkey from getting tough.
As mentioned above overcooked meat with become tough. However, undercooked meat will also be inedible. Cooking in the Instant Pot is super easy, but it does require following careful timing instructions.
Yes, you can. Swap equal amount of chicken for the turkey and follow the same cooking instructions.
Yes! Simply press the Cancel button after cooking. Then hit the handy Keep Warm button and it will continue to maintain a low heat for several hours.
Absolutely you can. However, without searing the raw meat first it will likely come out more on the tough side.
Yes, turkey is a very lean and protein-rich meat that’s considered quite healthy. The other recipe ingredients are mostly nutritious vegetables, and the entire Instant Pot turkey stew is gluten-free.
To store your instant pot turkey stew, transfer the stew into airtight containers and refrigerate for up to 3-4 days. If you wish to freeze, use freezer-safe containers or bags, leaving space at the top for expansion, and store for up to 2-3 months.
For reheating, warm the stew on the stove or in the microwave until it reaches 165°F. Avoid reheating multiple times to maintain flavor and ensure safety.
- When sautéing the vegetables and turkey, brown till deep golden color for the best depth of flavor. This browning adds a deeper, roasted taste to the dish.
- To prevent the “BURN” error, layer ingredients. Add broth first, then veggies, and put the tomato paste last. Avoid stirring too much after adding tomato paste.
- Fresh herbs can make a world of difference in flavor. If you don’t have fresh thyme or rosemary, dried herbs can be used, but reduce the quantity by a third
- If you like your stews a bit creamy, consider stirring in a splash of cream or a dollop of sour cream at the end.
- For a thicker stew, you can mash some of the cooked potatoes and then stir them back in.
- After browning the turkey, there may be bits stuck to the bottom of the pot. Deglazing with a splash of broth or wine before adding the rest of the ingredients helps incorporate these flavorful bits into the stew.
More turkey recipes
- Turkey liver pate
- Air fryer turkey cutlets
- Peruvian turkey
- Turkey liver recipe
- How to make turkey wings fall off the bone
- Turkey knuckles recipe
- Turkey deviled eggs
- Pre smoked turkey wings recipe in the oven
- Air fryer turkey nuggets
Hope you will like this turkey stew instant pot recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
- 2 tablespoon olive oil or butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 2 large carrots, sliced into rounds
- 1.5 lbs of turkey, cooked and cubed (great for leftovers) or raw turkey pieces
- 1 cup of diced potatoes (about 2 medium potatoes)
- 4 cups turkey or chicken broth
- 1 cup of green peas (frozen or fresh)
- 2 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme or rosemary (or both, depending on preference)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Set your Instant Pot to the "Sauté" mode. Add the olive oil or butter. Once hot, add the onions, garlic, celery, and carrots. Sauté for 4-5 minutes until the onions are translucent.
- If using raw turkey pieces, add them now and sauté for a few more minutes until browned on all sides. If using cooked turkey, wait to add it in the next step. Add the potatoes, broth, tomato paste, bay leaves, thyme/rosemary, and salt and pepper.
- Close the lid of the Instant Pot and set the valve to "Sealing". Cook on "Manual" or "Pressure Cook" high pressure for 10 minutes.
- Once the cooking cycle is complete, perform a quick release by turning the valve to "Venting". Wait for the pin to drop before opening the lid.
- Stir in the green peas. They'll cook in the residual heat. If they're frozen, you might want to let them simmer for 2-3 minutes on the "Sauté" function.
- Check for seasoning and adjust if necessary. Discard the bay leaves. Ladle the stew into bowls, garnish with fresh parsley, and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 534Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 238mgSodium: 471mgCarbohydrates: 15gFiber: 3gSugar: 4gProtein: 64g