Instant Pot Wild Turkey Stew is a hearty gluten free stew recipe loaded with turkey breast meat and vegetables in a thick gravy.  This pressure cooker stew is a great way to incorporate the results of the latest hunt into your meal plan.

This Pot of comfort food is worth the effort of preparing all the vegetables.  In an hour you can have a stew that tastes like it has been simmering on the stove all day long!

This gluten free Wild Turkey Stew yields 8 generous portions to satisfy any hunter’s appetite!

Every spoonful is loaded with tender chunks of turkey and vegetables.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin I cut up the vegetables so they would be ready as soon as it was time to add them.  I used yellow onion, mushrooms, celery and red pepper.  

I also cut up some potatoes and rinsed off some baby carrots.

Then I laid the turkey breast out in a foil pan.

 I rubbed some gluten free Montreal Chicken spice all over it.

Next I turned the Instant Pot on to the Sauté Less function for 8 minutes and added some olive oil.

I seared the turkey breast on each side for a couple of minutes before removing it to start the vegetables.

I quickly added a bit more olive oil and dumped in all the cut vegetables.  I did not add the potatoes or baby carrots at this time.

When the Instant Pot shut off I added in a can of Pepsi and used it to deglaze the Pot.  

This step of scraping any brown bits from the bottom is very important so that you avoid the Burn message when the Pot is coming to pressure.

I added in some chicken broth and then inserted my egg holder to use as my “trivet”.

Next I carefully set the wild turkey breast on top and rubbed some minced garlic on it before spreading the potatoes and carrots around it.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 16 minutes.

Once the Instant Pot was done cooking, I let it do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

I lifted the wild turkey breast out and set it on a cutting board.

I turned the Instant Pot back to the Saute Less function for 5 minutes and stirred in 3 packets of gluten free turkey gravy.

I also mixed a bit cornstarch and water together to make a slurry and stirred it in. 

While the gravy was thickening I cut the wild turkey breast into small pieces.

Then I stirred the pieces of meat into the Pot with all the other ingredients.

Instant Pot Wild Turkey Stew is a wholesome bowl of flavour and comfort.

Each spoonful of this gluten free stew is loaded with flavour and goodness.  Enjoy with biscuits or fresh bread.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Wild Turkey Stew:

• 2 stalks celery
• 1 red pepper
• 1 yellow onion
• 8 oz mushrooms
• 2 garlic cloves, minced
• 5 medium potatoes
• 1 lb baby carrots
• 3 tbsp olive oil divided
• 3 lb wild turkey breast
• 1 tbsp gluten free Montreal Chicken Spice
• 12 oz can Pepsi
• 4 cups chicken broth
• 3 packets (25 grams each ) turkey gravy packets
• 2 tbsp corn starch
• water for slurry

How to Make Instant Pot Wild Turkey Stew:

1. Cut up the celery, red pepper, onion, mushrooms and mince the garlic.
2. Cut up the potato into large chunks and rinse the baby carrots.
3. Lay out the wild turkey breast and rub in the Montreal Chicken spice.
4. Turn the Instant Pot to the Saute Less function for 8 minutes and add 2 tbsp of the olive oil.
5. Lower in the turkey breast and sear it for a couple of minutes on each side.
6. Remove the turkey breast and add in the last tbsp of olive oil.
7. Dump in the celery, red pepper, mushrooms and onion.
8. When the Pot shuts off add the can of Pepsi and use it to deglaze the Pot. This means to scrape any brown bits from the bottom to avoid the Burn message when the Instant Pot is coming to pressure.
9. Add the chicken broth.
10. I used my egg holder as my “trivet”. Place wild turkey breast on trivet.
11. Rub the minced garlic over top of the breast.
12. Spread the chunks of potato and baby carrots around the wild turkey breast.
13. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 16 minutes.
14. Once the Instant Pot is done cooking allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
15. Remove the lid and
16. Once the Instant Pot is done cooking allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
17. Remove the lid and carefully lift out the wild turkey breast.
18. Carefully remove trivet before turning the Saute Less function back on for 5 minutes.
19. Stir in the gravy packets.
20. Combine the cornstarch with a bit of water to make a slurry and stir it into the Pot as well.
21. Cut up the wild turkey breast into small pieces and scrape them into the Pot.
22. Stir to combine.
23. Turn Pot off when gravy is bubbling.
24. Allow to cool for a few minutes since it will be very hot. The gravy will continue to thicken as it sits.
25. Serve and enjoy!