Turkey stew hunter-style in the multicooker, a flavorful and economical main course compared to red meat stew, easy and quick to prepare.
Turkey meat is not only less expensive than red meat but also easily digestible and suitable for children and the elderly.
In the recipe, you will also find the procedure with a traditional pressure cooker.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Turkey Stew Hunter-Style in the Multicooker:
- 1.76 lbs turkey stew
- 1 cup tomato pulp
- 4 tbsps Taggiasca olives (pitted)
- 1 clove garlic
- 3 tbsps sofrito (carrot, onion, and celery)
- 4 tbsps extra virgin olive oil
- 1 sprig rosemary
- to taste fine salt
- to taste black pepper
- 1/4 cup red wine (or dry white)
Tools for Turkey Stew Hunter-Style in the Multicooker:
- 1 multicooker
- 1 Knife
- 1 Wooden spoon
Steps for Preparing and Cooking Turkey Stew Hunter-Style in the Multicooker:
In the multicooker basket, put the extra virgin olive oil and the sofrito, rosemary, garlic clove, and turn on the pot setting the sauté program. When the vegetables begin to soften, add the diced turkey, cook until the meat starts to brown, add the wine (red or white according to your taste), when the wine has evaporated add the tomato pulp, Taggiasca olives, salt, and pepper.
Close the pot, seal the valve and set the stew program for 15 minutes, at the end of cooking turn off the pot and let it vent, then remove the lid, stir the turkey stew and serve in individual plates.
COOKING WITH A PRESSURE COOKER:
Cooking times and ingredients are unchanged, first sauté the vegetables and then the meat, add the tomato pulp, olives, salt, and pepper, close the lid and bring to pressure over medium flame, when the pot reaches pressure lower the gas to the minimum and cook for 15 minutes.
Turn off the gas, let the pot vent slowly, remove the lid, and stir the preparation.
