30-60 min6 peopleAmerican

Turkey and Wild Rice Stew

By The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

6 people

30-60 min

Easy

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 36 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Yield: 6 people

Ingredients

1 tablespoon avocado oil
1 medium yellow onion
2 medium carrots
2 celery stalks
8 oz sliced white mushrooms
4 cloves of garlic
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/4 tsp black pepper
1 lb lean ground turkey
4 cups chicken stock
1 cup wild rice blend
1/2 cup sliced almonds

Thick and hearty, this is one of the most flavorful and satisfying stews you will ever make. Filled with nourishing vegetables, herbs, a nutty wild rice blend, and lean ground turkey, this one will have you forgetting that you’re eating healthy food. Don’t skip the sliced almonds, as they provide an interesting contrasting texture that makes this stew extra special.

INSTRUCTIONS

Press the Sauté button and add the oil to the inner pot and let it heat for 1 minute. Add the onion, carrots, celery, mushrooms, garlic, Worcestershire sauce, thyme, rosemary, salt, and pepper and Sauté for 10 minutes. Add the turkey and Sauté an additional 5 minutes. Press the Cancel button.
Add the stock and rice and stir. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 20 minutes.
When the timer beeps, let pressure release naturally for 10 minutes, then quick-release any remaining pressure until float valve drops, then unlock lid.
Stir in the sliced almonds and serve.