This Instant Pot Turkey thighs stew recipe is one of my family's favorites, featuring a flavorful turkey dark meat and a delicious sauce.
These instant pot turkey thighs stew have tender and moist meat with rich, delicious flavor, making for a satisfying meal. This recipe makes a great leftover turkey stew. In my house, we love it even more after one of two days.
This turkey thighs stew is a favorite recipe that I made all the time on the stove, but since I got the instant pot, I have been making it in the instant pot pressure cooker, and it helps me to save a lot of time, and also I don't need to babysit the turkey while it is cooking.
You can usually find turkey thighs in the supermarket around the holidays, but you may have to ask the butcher for them at other times of the year.
I love how the Instant Pot infuses a cooked-for-hours flavor. Pressure cooking the turkey thighs bone in, you get all of the healthy goodness and flavor from the bone marrow. I haven't tried making instant pot boneless turkey thighs yet.
In this blog post, you are going to learn how to cook turkey thighs stew in your pressure cooker, what to serve with it, and how to cook turkey stew instant pot with frozen turkey thighs.
What Ingredients you need to make the best turkey stew recipe
You'll only need some simple ingredients to make this healthy turkey stew. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Turkey thighs, bone-in, skinless
- Salt and black pepper: season to your taste
- Garlic cloves
- Dried oregano
- Yellow onion
- Rosemary
- Bell pepper
- Celery
- Cilantro
- Parsley
- Tomato paste
- Chicken broth
- Red wine
How to season turkey thighs for stew?
Pat the turkey thighs dry with paper towels and place them in a large bowl season with salt and pepper to taste on all sides. (Avoid rinsing poultry in the sink; that will just spread bacteria around your kitchen).
Add the garlic, oregano, onion, rosemary, bell peppers, celery, cilantro, parsley, and stir to combine.
How to cook turkey thighs in the instant pot?
Cooking bone-in turkey thighs in the instant pot pressure cooker is easy once you have the turkey season with the ingredients list above.
Scroll down to the recipe card for detailed instructions. Here are the necessary steps:
STEP 1. Moving the thighs to the pressure cooker: Add turkey thighs into the inner pot; add the tomato paste and red wine.
STEP 2. Putting the cover and set the time: Place the lid on the pot and lock it in place. Turn the steam release knob to the Sealing position (or DON'T press the release knob for the newest model). Press the manual/pressure cook button (or dial) and the + or - button (or dial) to choose 20 minutes of high pressure. The pot will take a few minutes to build up the pressure before the timer starts.
STEP 3. Release the pressure: When the cooking cycle has finished, let the pot release the pressure naturally for 10 minutes, then do a Quick Release of the pressure by turning the knob towards the Venting position (or pressing the release knob). When the metal pin in the lid drops down, you can open the lid facing away from you.
STEP 4. Thick the sauce: Set to saute. Bring to a boil. Let the sauce reduce to your liking, Stirring often.
Season with salt and pepper if needed. Sprinkle with fresh cilantro and serve.
Recipe Notes:
- You can prepare the thighs ahead of time and refrigerate or freeze.
- If you cook the thighs frozen, add ½ cup turkey or chicken broth and cook for 30 minutes at high pressure and natural release for 10 minutes.
- You can take the turkey thighs out of the pot and reduce the sauce, then return the thighs to the pot and stir to combine with the sauce.
- If you don't know what kind of wine to buy, I use any of these: Merlot, Pinot Noir, Sangiovese.
- You can keep leftovers in the fridge, in an airtight container, for 3-4 days.
How to cook frozen turkey thighs in an instant pot?
If you want to make this turkey thighs recipe with frozen turkey thighs, follow these easy steps:
- Place the frozen thighs in a large bowl season with salt and pepper to taste on all sides.
- Add the garlic, oregano, onion, rosemary, bell peppers, celery, cilantro, parsley, and stir to combine.
- Add ½ cup turkey or chicken broth to the inner pot, add the thighs, the tomato paste, and red wine.
- Place the lid on the pot, lock in place. Press the manual/pressure cook button (or dial) and the + or - button (or dial) to choose 30 minutes of high pressure. The pot will take a few minutes to build up the pressure before the timer starts.
- Let the pot release the pressure naturally for 10 minutes, then do a Quick Release of the pressure. Open the lid facing away from you.
- Set to saute. Bring to a boil. Let the sauce reduce to your liking, Stirring often. Season with salt and pepper if needed.Sprinkle with fresh cilantro and serve.
What to serve with instant pot turkey stew?
This recipe is a great alternative; if you don't want to cook a whole turkey for Thanksgiving dinner, you can serve it as your favorites.
It is also a great weeknight dinner for the family, and you can serve it with;
- Mashed Potatoes
- Mashed cauliflowers
- Rice
- Steamed veggies like asparagus and these instant pot beets
- Pasta
Other instant pot recipes you may want to try.
Healthy instant pot Chicken piccata: This healthy instant pot chicken piccata is one of those recipes you want to include in your weeknight meal plan every week.
Best Instant pot pork chops: These pork chops are tender and delicious, and if you like the sauce, you need to try it.
Instant Pot Shrimp Scampi: The shrimp are so juicy and tender that you'll add this recipe to your menu very often.
Instant pot Cuban black beans: You will be so surprised how delicious these Cuban black beans are when you cook them in the instant pot with half of the time it takes to cook them on the stovetop.
Healthy Instant pot Tuscan chicken: Creamy Tuscan chicken instant pot with garlic, spinach, and sun-dried tomatoes is a meal everyone at your table is going to love.
Looking for more instant pot recipes, check out the instant pot category page.
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INSTANT POT TURKEY THIGHS STEW |HEALTHY|
Yield: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 40 minutes
These instant pot turkey thighs stew have tender and moist meat with rich, delicious flavor, making for a satisfying meal. This recipe makes a great leftover turkey stew. In my house, we love it even more after one of two days.
Ingredients
- 4 turkey thighs, skinless
- Salt and pepper to taste
- 3 Garlic cloves, minced
- 1 Tablespoon dried oregano
- 1 medium yellow onion, diced (3/4 cup)
- 1 Tablespoon fresh rosemary
- ½ cup diced red bell pepper
- 1/3 cup diced green bell pepper
- ½ cup diced celery
- ½ cup fresh cilantro
- 1/3 cup parsley
- 4 oz unsalted tomato paste
- ½ cup red wine
Instructions
- In a large bowl, season the turkey thighs with salt and pepper on both sides; add the garlic, oregano, onion, rosemary, bell peppers, celery, cilantro, and parsley and stir to combine.
- Add turkey thighs into the inner pot; add the tomato paste and red wine. Place the lid on the pot and lock it in place. Turn the steam release knob to the Sealing position (or DON'T press the release knob for the newest model). Press the manual/pressure cook button (or dial) and the + or - button (or dial) to choose 20 minutes of high pressure. The pot will take a few minutes to build up the pressure before the timer starts.
- When the cooking cycle has finished, let the pot release the pressure naturally for 10 minutes, then do a Quick Release of the pressure by turning the knob towards the Venting position (or pressing the release knob). When the metal pin in the lid drops down, you can open the lid facing away from you.
- Set to sautee. Bring to a boil. Let the sauce reduce to your liking, Stirring often. Sprinkle with fresh cilantro and serve.
Notes
- You can prepare the thighs ahead of time and refrigerate or freeze.
- If you cook the thighs frozen, add ½ cup turkey or chicken broth and cook for 30 minutes at high pressure and natural release for 10 minutes.
- You can also take the turkey thighs out of the pot and reduce the sauce, then return the thighs to the pot and stir to combine with the sauce.
- What kind of red wine to buy, I use any of these: Merlot, Pinot Noir, Sangiovese.
- Keep leftovers in the fridge, in an airtight container, for 3-4 days.
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 476Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 269mgSodium: 257mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 57g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used. When the recipe list salt to taste the amount of salt is not calculated, only the sodium in the other ingredients is calculated.
