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5
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Instant Pot Turkey in Beer Stew
Course
Main Course
Cuisine
American
Keyword
all-purpose flour, bottle darkish beer, marjoram, Turkey in Beer Stew, turkey thighs
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
348
kcal
Author
Corrie
Ingredients
1
teaspoon
salt
½
teaspoon
garlic powder
½
teaspoon
cayenne pepper
2
tablespoon
all-purpose flour
4
lbs
boneless, turkey thighs
2
tablespoon
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
teaspoon
marjoram
1 (8 oz.)
can
tomato sauce
1 (12 oz.)
bottle darkish beer
½
cup
rooster broth
2
teaspoon
Worcestershire sauce
1
tablespoon
bacon fats or lard
salt and pepper
to season
Instructions
Mix garlic powder with 3 tablespoon 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.
Serve warm.
Nutrition
Calories:
348
kcal