Tukey meat has its special taste and sounds irresistible when cooked in a beer stew. Serve warm with bread or rice.
Instant Pot Turkey in Beer Stew
Ingredients
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 2 tbsp all-purpose flour
- 4 lbs boneless, turkey thighs
- 2 tbsp olive oil
- 1 small yellow bell pepper
- 1 small pink bell pepper
- 1 stalk celery diced
- 1 medium onion chopped
- 1 jalapeno pepper chopped
- 2 garlic cloves minced
- 1 bay leaf
- 1 tsp marjoram
- 1 (8 oz.) can tomato sauce
- 1 (12 oz.) bottle darkish beer
- 1/2 cup rooster broth
- 2 tsp Worcestershire sauce
- 1 tbsp bacon fats or lard
- salt and pepper to season
Instructions
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Mix garlic powder with 3 tbsp flour, salt, and cayenne pepper in a ziplock bag.
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Add turkey thighs to the flour mixture and shake well to coat.
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Heat oil in a deep frying pan. Fry coated turkey until golden brown.
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Transfer the turkey to a plate lined with paper towel and set it aside.
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Add all the remaining ingredients to the Instant Pot cooking pot.
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Secure the lid and cook at “Manual” function for 20 minutes at high pressure.
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Release the pressure naturally and remove the lid.
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Mix remaining flour with butter in bowl to make its roux.
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Add this mixture to the Instant Pot.
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Place turkey thighs in the cooker and cook on “Sauté” function until sauce thickens.
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Serve warm.
