Instant pot Ground Turkey & Potato Stew (Whole30, Gluten-Free)

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!


Instant Pot Ground Turkey & Potato Stew

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.

Instant Pot Ground Turkey & Potato Stew

 

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.

Ground turkey stew ingredients

 

MORE GROUND MEAT RECIPES USING THE INSTANT POT

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Instant Pot Ground Turkey Stew

Instant pot Ground Turkey & Potato Stew

  • Author: Instant Pot Eats
  • 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

Description

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.


Ingredients

Scale

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


Instructions

  • 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.

Notes

  • Weight Watchers SmartPoints 10 (Green). You can choose slightly leaner ground turkey for lower point result.
  • White potatoes can be swapped with sweet potatoes.
 

SAVE THIS GROUND TURKEY RECIPE TO PINTEREST

Instant Pot Ground Turkey Stew

By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious recipes you can make using your trusted pressure cooker.

PS. This post may contain Amazon affiliate links, which means we receive a small commission for purchases made through these links. 

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Comments

8 Comments
  1. 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!!!

  2. 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.

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