Instant Pot Turkey in Beer Stew
- 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
Mix garlic powder with 3 tbsp flour, salt, and cayenne pepper in a ziplock bag.
Add turkey thighs to the flour mixture and shake well to coat.
Heat oil in a deep frying pan. Fry coated turkey until golden brown.
Transfer the turkey to a plate lined with paper towel and set it aside.
Add all the remaining ingredients to the Instant Pot cooking pot.
Secure the lid and cook at “Manual” function for 20 minutes at high pressure.
Release the pressure naturally and remove the lid.
Mix remaining flour with butter in bowl to make its roux.
Add this mixture to the Instant Pot.
Place turkey thighs in the cooker and cook on “Sauté” function until sauce thickens.