What You Need:

 

1 lb. turkey breast, cubed

1 onion, chopped

2 C of chicken broth

1 1/2 C dry white wine

1 bay leaf

1/2 t of basil

1/2 t of garlic powder

2 sweet potatoes, peeled and sliced

2 white potatoes, peeled and cut into cubes

1 C of celery, sliced

1/2 C of water

2 T of arrowroot

1/2 t of salt

 

How to Make It:

Coat the cooker with a non stick cooking spray and place the turkey an onion into the cooker.

Brown the turkey and onions on medium heat for 8 minutes or until browned completely.

Pour the broth and wine into the cooker. 

Add the bay leaf and sprinkle in the basil and garlic powder.

Bring the pressure cooker up to high pressure on medium heat and cook 6 minutes.

Quickly release the pressure under cold water.

Place the sweet potatoes, white potatoes and celery into the cooker.

Bring the cooker back up to high pressure and cook 3 minutes.

Quickly release the pressure again under cold water.

Place the arrowroot into the 1/2 C of water and stir until dissolved.

Remove the bay leaf and stir in the arrowroot mixture. 

Heat on medium heat, stirring once or twice until the stew has thickened to your liking.

Sprinkle in the salt just before serving.

 

Even though this recipe is quick and simple it still tastes as if it’s been simmering all day long.  Leftovers are always a great stew enhancer.  If you have leftover turkey or boiled potatoes use them and save both time and money. 

 

Makes 4 servings