Turkey Stew Instant Pot (keto, paleo, whole30)
Easy Instant Pot Turkey Stew recipe!
Dinner’s ready in a flash with tender, falling apart turkey, colorful veggies, and a flavorful tomato sauce – all in your Instant Pot.
This great recipe is low-carb, dairy-free, and perfect for busy weeknights! The whole family will love this cozy comfort food.
The recipe requires:
14 Ingredients
Active cooking time: 15 minutes
Total cooking time: 1 hour 10 minutes
Table of Contents
Why you will love this!
- Hands-Off Preparation: Simply throw in the ingredients and let your Instant Pot work its magic. Dinner practically cooks itself while you relax or doing other tasks!
- Flavorful Broth, Juicy Turkey: Tender turkey pieces simmer in a rich and savory broth packed with veggie goodness. Each bite is a burst of flavor and satisfaction.
- Low-Carb & High-Protein Powerhouse: This stew keeps you fueled without the carbs. It’s loaded with protein from the turkey, making it a perfect choice for a healthy and satisfying meal.
- Dietary Delight: Made with wholesome ingredients, this stew is naturally sugar-free, dairy-free, and gluten-free. It also fits seamlessly into Paleo and Whole30 eating plans, making it a crowd-pleaser for everyone at the table.
- Perfect soup season comfort food after a cold day outside.
Turkey Stew Recipe (Instant Pot)
Ingredients
To make this keto turkey stew, gather these simple ingredients*:
- Boneless skinless turkey thighs – dark meat is perfect for a hearty stew base and a wonderful keto-friendly protein option.
- Colorful Vegetables – carrots for sweetness, onions and garlic for savory depth, and bell peppers for a vibrant touch.
- Sieved/Crushed Tomatoes– base for the rich and tangy tomato sauce. If necessary, substitute tomatoes with tomato paste (2 tbsp.) and add 1 cup of chicken broth/ bone broth/vegetable stock or water.
- Ghee or other preferred cooking fat like avocado oil/olive oil.
- Peppercorns and Bay leaf – infuse the stew with a subtle flavor.
- Dried herbs – use Italian seasoning or individual dried herbs: oregano, basil, thyme (customize your blend).
- Salt and freshly ground black pepper
For garnish:
- Fresh herbs, chopped
- A dollop of sour cream
*you’ll find the exact measurements in the recipe card below.
Equipment
For this easy recipe you’ll need:
- Large cutting board
- Kitchen knife
- Instant Pot
- Ladle
- Spatula/wooden spoon
Instructions
Step 1: Sauté the ingredients
Start by dicing the onion and mincing the garlic. Cut the carrots into circles or diagonal slices.
Place the inner pot inside an Instant Pot. Turn the Instant Pot to sauté mode and add 1 tablespoon of ghee or oil. Once hot, add the onions and sauté for 2-3 minutes. Then, add the garlic and saute for about 30 seconds.
Next, stir in the carrots and saute for 2-3 minutes.
Meanwhile, cut the meat into large pieces (3 cm/1 1/2 inch).
Step 2: Cook the stew
Stir the meat and tomatoes into the pot along with the spices and salt. Stir well to combine.
Close and seal the Instant Pot. Push the pressure cook button, and cook on high pressure for 25 minutes. When the timer beeps – allow a natural release for 10 minutes. Switch the steam release handle to the venting position to release any remaining pressure, then carefully open the lid.
Step 3: Release the pressure, add peppers.
Once the pressure has been released, add the diced bell peppers to the stew. Cover the pot with a lid and let the residual heat cook the peppers for about 10 minutes.
Taste the stew and adjust the seasoning with salt and spices according to your preference.
Enjoy your delicious and hearty Instant Pot Turkey Stew!
Tips for the best results
- Brown the Meat for More Flavor (Optional): For extra depth of flavor, you can brown the meat pieces in the Instant Pot before adding other ingredients.
- Liquid Control: The Instant Pot traps steam, so you don’t need a lot of additional liquid like bone broth/chicken broth. Too much liquid can turn your stew into soup.
- Low-Carb Veggie Options: Feel free to experiment with other low-carb vegetables like celery, cauliflower, broccoli, or green beans!
- Fast-Cooking Veggies at the End: For vegetables like bell peppers and cauliflower, add them towards the end of the cooking process. The residual heat will cook them through without turning them mushy.
- Size Matters: To avoid mushy vegetables, chop them into larger, rough pieces instead of finely chopping them. This helps them hold their shape during pressure cooking.
What to serve with low-carb turkey stew?
Enjoy this satisfying low-carb stew on its own, or pair it with your favorite keto side dish, here are some recipes to try:
- Mashed Cauliflower is a great substitution for classic mashed potatoes and pairs perfectly with turkey stew.
- Cauliflower Rice: This low-carb alternative to white rice/brown rice is a great way to add fiber to your meal. You can find pre-riced cauliflower in most grocery stores, or you can easily make your own.
- Zucchini Noodles: Spiralized zucchini noodles offer a noodle-like experience without the carbs.
- Keto Bread: Enjoy a slice of keto bread for dipping into the delicious tomato sauce.
FAQ
How to store keto turkey stew?
Let the stew cool completely, then store it in an airtight container for 3-4 days in the fridge.
For longer storage, portion the stew and freeze in freezer-safe containers for up to 3 months.
Nutritional Information
Turkey Stew: nutritional information
Servings: 6
Total carbohydrate 15.6 g
Dietary fiber 3.5 g
Total sugars 6.2 g
Net carbs 12.1 g
Total fat 13.7 g
Saturated fat 0.3 g
Cholesterol 0 mg
Calicum 29 mg
Potassium 304 mg
Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
More Instant Pot recipes:
More Keto Stew recipes:
Turkey Stew Instant Pot
Easy Instant Pot Turkey Stew! Tender turkey & colorful veggies simmer in a flavorful tomato sauce - all in one pot! Low-carb, dairy-free, and perfect for busy weeknights.
Ingredients
- 1.1-1.3 kg (2.2-2.8 lb) Boneless skinless turkey thighs, cut into 3 cm (1 1/2 inch) chunks
- 3-4 carrots, roughly chopped
- 1-2 Onions, roughly chopped
- 3-4 garlic cloves, minced/pressed
- 500 g (2 cups) Sieved tomatoes/ crushed tomatoes
- 3 Bell Peppers, roughly chopped
- 1 tbsp. ghee/avocado oil/olive oil
Spices:
- 1 bay leaf
- 1/2 tsp. peppercorns
- 1 tsp. Paprika
- 1/2 tsp. garlic powder
- 1 tsp. Italian seasoning or dried herbs like oregano, thyme, etc.
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Dice the onion and mince the garlic. Cut the carrots into circles or diagonal slices.
- Turn the Instant Pot to saute mode and add 1 tablespoon of ghee or oil. Once hot, add the onions and saute for 2-3 minutes. Then, add the garlic and saute for about 30 seconds.
- Next, stir in the carrots and saute for 2-3 minutes.
- Meanwhile, cut the meat into large pieces. Stir the meat and tomatoes into the pot along with the spices and salt. Stir well to combine.
- Close and seal the Instant Pot. Cook on high pressure for 25 minutes, then allow a natural pressure release for 10 minutes. Vent the steam valve to release any remaining pressure, then carefully open the lid.
- Once the pressure has been released, add the diced bell peppers to the stew. Cover the pot with a lid and let the residual heat cook the peppers for about 10 minutes.
- Taste the stew and adjust the seasoning with salt and spices according to your preference.
Enjoy your delicious and hearty Instant Pot Turkey Stew!
Notes
- Brown the Meat for More Flavor (Optional): For extra depth of flavor, you can brown the meat pieces in the Instant Pot before adding other ingredients.
- Liquid Control: The Instant Pot traps steam, so you don't need a lot of additional liquid like bone broth/chicken broth. Too much liquid can turn your stew into soup.
- Low-Carb Veggie Options: Feel free to experiment with other low-carb vegetables like celery, cauliflower, or broccoli!
- Fast-Cooking Veggies at the End: For vegetables like bell peppers and cauliflower, add them towards the end of the cooking process. The residual heat will cook them through without turning them mushy.
- Size Matters: To avoid mushy vegetables, chop them into larger, rough pieces instead of finely chopping them. This helps them hold their shape during pressure cooking.