Craving a bowl of pure comfort that’s ready in a flash? This Instant Pot Turkey Stew is your answer! In just 30 minutes, you can have a rich, creamy, and incredibly flavorful stew bubbling away. It’s the perfect way to use up leftover holiday turkey or a fantastic reason to grab some fresh turkey breast. Tender turkey, hearty vegetables, and a luscious, thyme-infused cream sauce make this a weeknight dinner hero you’ll turn to again and again. Let’s get cozy!
Ingredients
• 2 lbs / 900g turkey breast, chopped into 1-inch pieces
• 4 cups / 950ml chicken broth
• 2 celery stalks, chopped
• 4 tbsp / 57g butter
• 1 large onion, finely chopped
• 2 cups / 300g cherry tomatoes, halved
• ¾ cup / 180ml heavy cream
• Spices
• 2 tsp / 12g salt
• 1 tsp / 2g whole peppercorns, or freshly ground black pepper
• 1 tsp / 1g dried thyme
Instructions
1. Set your Instant Pot to the “Sauté” function. Once hot, melt the butter, then add the chopped onion and celery. Cook for 3-4 minutes until softened.2. Add the chopped turkey breast to the pot and brown it lightly on all sides, about 2-3 minutes.3. Pour in the chicken broth, scraping the bottom of the pot to deglaze any browned bits. Stir in the cherry tomatoes, salt, peppercorns, and dried thyme.4. Secure the lid and set the steam release handle to the “Sealing” position. Press the “Stew/Meat” button and set the timer for 20 minutes on high pressure.5. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.6. Carefully open the lid. Select the “Sauté” function again and stir in the heavy cream until warmed through and well combined. Do not let it boil.7. Serve immediately, garnished with fresh parsley if desired.
Nutritional Information
• Per Serving: Calories 386 | Total Fat: 20.1g | Net Carbs: 11.5g | Protein: 36.2g | Fiber: 2.4g
Pro Tips
• Don’t skip the sauté step! Browning the turkey and vegetables first builds a deep, rich flavor base that makes a huge difference in the final dish.
• For a thicker stew, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on “Sauté” mode after the pressure cooking is complete and cook until it thickens.
• Feel free to add other hearty vegetables like chopped carrots, potatoes, or mushrooms. Add them along with the onion and celery to build more flavor and texture.
• For the creamiest result, ensure your heavy cream is at room temperature before stirring it in at the end. This helps prevent it from curdling from the temperature shock.
FAQ
Q: Can I use leftover cooked turkey in this recipe
A: Yes, this recipe is perfect for using leftover holiday turkey. If your turkey is already cooked, simply skip the browning step and add the shredded or chopped turkey along with the chicken broth before pressure cooking.
Q: How do I make the turkey stew thicker
A: For a thicker stew, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. After pressure cooking, set the Instant Pot to ‘Sauté’ mode, stir in the slurry, and cook until it thickens.
Q: What other vegetables can I add to this stew
A: You can easily add other hearty vegetables like chopped carrots, potatoes, or mushrooms. Sauté them along with the onion and celery at the beginning of the recipe to build more flavor.
Q: How do I prevent the cream from curdling
A: To ensure the creamiest result, bring your heavy cream to room temperature before stirring it in at the end. Also, add it on the ‘Sauté’ setting and warm it through gently without letting the stew come to a boil.
