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Banana Chocolate Chip Bundt Cake
Turkey and Wild Rice Stew
| By : |
Thick and hearty, this is one of the most flavorful and satisfying stews you will ever make. Filled with nourishing vegetables, herbs, a nutty wild rice blend, and lean ground turkey, this one will have you forgetting that you’re eating healthy food. Don’t skip the sliced almonds, as they provide an interesting contrasting texture that makes this stew extra special.
| Prep Time | 10 minutes |
| Cook Time | 36 minutes |
| Servings |
6 people
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Ingredients
- 1 tablespoon avocado oil
- 1 medium yellow onion peeled and diced
- 2 medium carrots peeled and chopped
- 2 celery stalks ends removed and sliced
- 8 oz sliced white mushrooms
- 4 cloves of garlic minced
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/4 tsp black pepper
- 1 lb lean ground turkey
- 4 cups chicken stock
- 1 cup wild rice blend
- 1/2 cup sliced almonds
Ingredients
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Instructions
- Press the Sauté button and add the oil to the inner pot and let it heat for 1 minute. Add the onion, carrots, celery, mushrooms, garlic, Worcestershire sauce, thyme, rosemary, salt, and pepper and Sauté for 10 minutes. Add the turkey and Sauté an additional 5 minutes. Press the Cancel button.
- Add the stock and rice and stir. Secure the lid.
- Press the Manual or Pressure Cook button and adjust the time to 20 minutes.
- When the timer beeps, let pressure release naturally for 10 minutes, then quick-release any remaining pressure until float valve drops, then unlock lid.
- Stir in the sliced almonds and serve.
Recipe Notes
CALORIES: 362 | FAT: 14g | PROTEIN: 26g | SODIUM: 725mg | FIBER: 4g | CARBOHYDRATES: 34g | SUGAR: 7g
175 anti-inflammatory diet recipes to make for the hottest kitchen appliance—the Instant Pot®—for those who want fast, delicious meals the whole family will love.
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Maryea Flaherty is the blogger behind Happy Healthy Mama, a healthy lifestyle blog that inspires others to live their healthiest life. She’s been blogging since 2010 and her work has been featured on Self, BuzzFeed, Greatist, Foodgawker, Tastespotting, Finding Vegan, and in Low Sugar Living magazine. She is the author of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book and Anti-Inflammatory Drinks for Health.
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Great but watch out if you have sensitive stomach! Gassy!
Really good!
I followed the directions exactly but was left with no moisture in the pot. What could have happened?
Making this once again! Love the flavor and crunchiness!
Wonderful! Used ground chicken instead of turkey. Also added 4 cups of spinach at the end after the almonds.
This recipe is delicious! I used 3 carrots & 3 celery stalks and 12 ozs of mushrooms so I sauted the veggies for 15 minutes and about 8 more after I added the turkey. I also used 5 cups of broth because I find most of these recipes thst include rice never call for quite enough liquid. I also added spinach with the almonds since another commenter gave me the idea. My family absolutely loved this dish!