You will love the simplicity of this rustic Instant Pot ground turkey and potato stew. It’s hearty and full of flavor, yet at the same time healthy and light. It’s gluten-free, Whole30-friendly and uses affordable staples. Perfect for a weeknight dinner and kids will love it, too!
This is one of those recipes that you will make and think how can something so simple taste so good. There are no robust or pungent flavors and the ingredients are pretty simple, but this country-style, rustic Instant Pot ground turkey stew is tasty and comforting.
It’s somewhere between a stew or a thick soup and you can enjoy it as is or with a side of crusty bread. It keeps well for a few days and is great for leftovers and freezing. This is a great 30-minute dinner the whole family will love.
HOW TO MAKE GROUND TURKEY STEW
What you will love about this turkey and potato stew is the simplicity. Besides ground turkey and potatoes, you will need a few other staples that go into every good stew: onions, celery and carrots. We’re also adding some diced tomatoes for acidity.
The flavors for this stew comes from rosemary and garlic, plus basic seasoning and a drizzle of olive oil.
You will find the video for how to cook this Instant Pot stew below and the full recipe and nutritional breakdown below.
MORE GROUND MEAT RECIPES USING THE INSTANT POT
- Turkey Chili With Kabocha Squash
- Turkey Meatballs In Japanese Gravy
- Multi-Purpose Tasty Taco Meat
- Keto Chicken Alfredo Meatballs
Instant pot Ground Turkey & Potato Stew
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main
- Method: Instant Pot
- Cuisine: Country-Style
- Diet: Gluten Free
Rustic, countru-style Instant Pot ground turkey and potato stew is super simple to prepare and only takes 30 minutes from start to finish. Perfect for a weeknight dinner, kid-friendly.
2 tablespoons olive oil
1 small onion, diced
1 medium carrot, diced roughly
1 celery rib, diced
1.1 lb / 500 g ground turkey
2 garlic cloves, roughly diced
1.1 lb / 500 g white potatoes, peeled and diced
1 teaspoon rosemary needles (2 sprigs or dried)
1 teaspoon salt
1/2 teaspoon pepper
1 large tomato, diced
1 cup chicken stock
- Turn the Instant Pot on and press the Saute function key to heat up.
- Saute the onions, carrots and celery in olive oil for 3-4 minutes. Add the ground turkey and stir through for a minute. Add the garlic, rosemary, salt and pepper and stir.
- Add the chicken stock and stir through with a spatula, making sure to scrape off any stuck meat from the bottom of the pot. The stock helps to deglaze the bottom. Press Cancel to stop the Saute process.
- Add the potatoes and tomatoes, stir through and pop the lid on top. Lock and make sure the top valve is set to Sealing. Set to Manual/Pressure, HIGH pressure and set to 4 minutes. The Instant Pot will start to build up the pressure after 3 beeps, this will take about 10 minutes.
- Once the timer is done, allow 5 minutes for natural pressure release (NPR) and then open the lid.
- Stir through and serve with fresh parsley on top.
- Weight Watchers SmartPoints 10 (Green). You can choose slightly leaner ground turkey for lower point result.
- White potatoes can be swapped with sweet potatoes.
- Serving Size:
- Calories: 376
- Sugar: 5.1 g
- Sodium: 780.8 mg
- Fat: 17.6 g
- Saturated Fat: 3.8 g
- Carbohydrates: 27 g
- Fiber: 4.5 g
- Protein: 29 g
- Cholesterol: 88.1 mg
SAVE THIS GROUND TURKEY RECIPE TO PINTEREST
This was really good, especially for someone like me who had to eat meals that are safer for people with stomach/digestive issues. I left out the garlic and used onion powder to be more reflux friendly and just used a little more celery to replace the onion. I added rice cooked separately!
It was tasty and I will definitely add this to my meal rotations! Also, even though the meat was lightly sautéed I found the pressure cooking left it more moist and not fatty or greasy or dry. I might try adding some peas in (cooked separately) next time too. Thank you.
Thanks, Vanessa. Good substitutions for a low fodmap option. You can also use green leeks instead of onion/garlic next time.
Great! Made Low Fodmap. Used Garlic and Onion Infused EVO. Omitted garlic, onion and celery. Added kale after it was done topped with spring onion tops.
Thank you! Great idea to turn it into a low-fodmap with some infused oil instead.
Super good! For me it made 3 servings and I didn’t feel super full off of the meals. I cooked it and then put it in the fridge over night. Everything was all marinated and soaked up the flavor by then. Yum!
Thank you! 🙂
So delicious and satisfying! To lower the sodium content and make it more IBS friendly, I omitted salt and garlic. I used coconut oil instead of olive, 1 small bunch of green onions (only the green parts) for the onion, and 1/4 tsp celery seed in place of celery. I also peeled and removed the seeds of 2 tomatoes and used them to replace the 1 whole tomato. To make up for the loss of garlic and salt, I added 1/4 tsp each of ground thyme and sage.
Thank you so much for this inspiring recipe! My hubby gave it 30 stars!!!
Glad you & your hubby enjoyed it, Leah!
This is delicious! Only change I made was using a can of undrained diced tomatoes and then reduced broth to 1/2 cup. I used 2 tsp of real rosemary needles which worked well. 1 lb of potatoes is about the size of 4 golf balls. I suggest dicing the potato chunks small – like the sie of dice- and cook /let rest longer so potatoes are soft.
Can you swap white potatoes with red?
Can you use sweet potatoes?
Yes, absolutely! Cut them up a little larger.