Instant Pot Turkey and Potato One-Pot Dinner

Chef Emma remembers the chaotic Thanksgiving when her oven decided to stop working right as the turkey was about to go in.

With hungry guests arriving soon, she turned to her trusty electric pressure cooker, chopped up turkey breast and potatoes, threw in some herbs and veggies, and crossed her fingers.

Instant Pot Turkey and Potato One-Pot Dinner

Cozy Instant Pot Turkey and Potato One-Pot Dinner with tender turkey, potatoes, and vegetables in savory herb broth. High-protein, gluten-free, and ready in 35 minutes!

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Servings: 6

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 1½ pounds turkey breast cut into 1-inch cubes (or lean ground turkey)
• 2 tablespoons olive oil divided
• 1 large yellow onion diced
• 2 medium carrots sliced
• 2 celery stalks sliced
• 2 cloves garlic minced
• 1½ pounds Yukon Gold potatoes cut into ¾-inch cubes
• 1 cup low-sodium chicken broth
• 2 tablespoons tomato paste optional
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley chopped
• Juice of ½ lemon optional

Equipment

• 6-quart or 8-quart Instant Pot
• – Cutting board and knife
• – Measuring cups and spoons
• – Wooden spoon
• – Small mixing bowl

Method

 

1. Dice turkey, onion, and potatoes; slice carrots and celery.
2. Mix thyme, rosemary, paprika, garlic powder, onion powder, salt, and pepper in small bowl.
3. Set Instant Pot to Sauté; heat 1 tbsp olive oil.
4. Add turkey and half of seasoning; brown 3-4 minutes, then remove.
5. Add remaining oil, onion, carrots, and celery; sauté 3-4 minutes. Add garlic.
6. Pour in broth and scrape bottom of pot to release browned bits.
7. Return turkey to pot; add tomato paste, potatoes, and remaining seasoning.
8. Secure lid, seal valve, and cook on High Pressure for 8 minutes.
9. Allow 10-minute natural release, then quick-release remaining pressure.
10. Open lid; stir in parsley and lemon juice.
11. Serve hot in bowls.

Notes

Cut potatoes uniformly for even cooking.
Deglaze pot thoroughly to prevent burn warning.
Substitute chicken breast if turkey is unavailable.
Store leftovers up to 4 days; freeze up to 2 months.
Stir in Greek yogurt at the end for creamy sauce.

Calories: 370
Protein: 33g
Yield: 6 servings

Thirty minutes later, she served this Instant Pot Turkey and Potato One-Pot Dinner, and everyone raved about how tender, flavorful, and comforting it was—better than the dry roasted bird they usually expected!

Since that day, this Instant Pot turkey and potato one-pot dinner has become a regular fixture in Emma’s kitchen, especially on busy weeknights when the family craves comfort food but time is short.

This high-protein meal combines lean turkey, hearty potatoes, and wholesome vegetables in a savory broth that tastes like it simmered all day. Whether you use turkey breast cubes or lean ground turkey, this recipe delivers maximum flavor with minimal effort, making it a perfect addition to your collection of One-Pot & Instant Pot Recipes.

Summary

This Instant Pot Turkey and Potato One-Pot Dinner features tender turkey breast chunks (or lean ground turkey) simmered with Yukon Gold potatoes, carrots, celery, and onions in a flavorful herb-infused broth. The entire meal cooks in one pot in about 35 minutes from start to finish, serving 6 hungry people. Each serving provides approximately 370 calories and 33 grams of lean protein, making it a balanced, satisfying dinner for active families. This naturally gluten-free dish is perfect for meal prep, busy weeknights, or whenever you need a comforting, nutritious meal without a sink full of dirty dishes.

Equipment for Instant Pot Turkey and Potato One-Pot Dinner Recipe

• 6-quart or 8-quart Instant Pot (or electric pressure cooker)
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or heat-safe spatula
• Small mixing bowl
• Vegetable peeler

Ingredients for Instant Pot Turkey and Potato One-Pot Dinner Recipe

For the Turkey and Vegetables:

• 1½ pounds turkey breast, cut into 1-inch cubes (or lean ground turkey)
• 2 tablespoons olive oil, divided
• 1 large yellow onion, diced
• 2 medium carrots, sliced into ½-inch rounds
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1½ pounds Yukon Gold or red potatoes, cut into ¾-inch cubes
• 1 cup low-sodium chicken or turkey broth
• 2 tablespoons tomato paste (optional, for richer sauce)

For the Seasoning Blend:

• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper

For Finishing:

• 2 tablespoons fresh parsley, chopped
• Juice of ½ lemon (optional)
• Optional: ¼ cup plain Greek yogurt (for creaminess)

Directions for Instant Pot Turkey and Potato One-Pot Dinner Recipe

1. Prepare ingredients: Dice turkey breast into uniform 1-inch cubes (or have ground turkey ready). Dice onion, slice carrots and celery, mince garlic, and cut potatoes into ¾-inch cubes.
2. Mix seasonings: In a small bowl, combine thyme, rosemary, paprika, garlic powder, onion powder, salt, and pepper.
3. Sauté turkey: Select “Sauté” mode on Instant Pot and heat 1 tablespoon olive oil. Add turkey and half the seasoning mix. Cook 3-4 minutes until lightly browned (it doesn’t need to be fully cooked). Remove turkey and set aside.
4. Sauté aromatics: Add remaining tablespoon olive oil to the pot. Add onion, carrots, and celery. Sauté 3-4 minutes until onions soften. Stir in garlic and cook 30 seconds until fragrant.
5. Deglaze pot: Pour in chicken broth and scrape the bottom of the pot with a wooden spoon to release any browned bits (this prevents the “Burn” warning).
6. Combine everything: Return turkey to the pot. Stir in tomato paste (if using) and add potatoes. Sprinkle remaining seasoning mix over everything and stir gently to combine.
7. Pressure cook: Secure lid and set valve to “Sealing”. Select “Manual” or “Pressure Cook” on High pressure for 8 minutes.
8. Natural release: When cooking finishes, allow a 10-minute natural release, then carefully quick-release any remaining pressure.
9. Check doneness: Open lid carefully. Turkey should reach an internal temperature of 165°F and potatoes should be fork-tender.
10. Optional creamy finish: If desired, stir in Greek yogurt for a creamy sauce. Simmer on “Sauté” low for 1-2 minutes to thicken slightly.
11. Finish and serve: Stir in fresh parsley and lemon juice. Taste and adjust salt and pepper. Ladle into bowls and serve hot.

Tips and Variations

Cooking Tips:

• Cut potatoes into uniform ¾-inch cubes so they cook perfectly in 8 minutes without turning to mush
• Deglazing the pot is crucial—don’t skip this step to avoid burn errors
• Use natural release for at least 10 minutes to keep turkey tender
• If sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon water and stir in after cooking on Sauté mode
• For ground turkey, brown it fully in step 3 and break into crumbles

Flavor Variations:

• Herb & Garlic: Double the garlic and add fresh rosemary sprigs during pressure cooking
• Spicy Kick: Add ¼ teaspoon cayenne pepper or red pepper flakes to the seasoning mix
• Creamy Turkey Stew: Stir in ½ cup coconut milk or heavy cream alternative after pressure cooking
• Italian Style: Use Italian seasoning blend and add diced tomatoes

Vegetable Add-ins:

• Add 1 cup frozen peas or corn after pressure cooking (they heat through quickly)
• Stir in 2 cups fresh spinach or kale at the end until wilted
• Use sweet potatoes instead of regular potatoes for extra vitamin A
• Add sliced mushrooms with the onions for earthy flavor

Make Ahead & Storage:

• Store leftovers in airtight containers in the refrigerator for up to 4 days
• Freeze portions for up to 2 months; thaw overnight in fridge before reheating
• Reheat on stovetop or microwave, adding a splash of broth if needed
• This meal tastes even better the next day as flavors meld

Nutrition Facts

Based on 6 servings. Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Highlights

This Instant Pot Turkey and Potato One-Pot Dinner is a balanced, nutrient-dense meal delivering 33 grams of lean protein per serving. Turkey breast is naturally low in fat and rich in B vitamins, essential for energy production. The Yukon Gold potatoes provide satisfying complex carbohydrates and potassium, while carrots and celery contribute fiber and antioxidants.

With moderate calories and plenty of vegetables, this one-pot meal supports sustained energy without feeling heavy. It is naturally gluten-free and can easily be made dairy-free by omitting the optional yogurt finish. This dish aligns perfectly with high-protein meal goals while remaining family-friendly and budget-conscious.

Dietitian Tips

• Boost fiber: Leave skins on potatoes and carrots (just scrub well) for extra fiber and nutrients
• Reduce sodium: Use low-sodium broth and salt-free seasoning blends if watching salt intake
• Add greens: Stir in spinach or kale at the end to boost iron, calcium, and vitamins A and K
• Control fat: Use lean ground turkey (93% or higher) or turkey breast to keep saturated fat low
• Portion control: Serve with a large side salad to increase volume and satiety
• Meal balance: This dish contains protein, carbs, and veggies, making it a complete meal on its own

FAQs

1. Can I use frozen turkey for this recipe?
Yes! If using frozen turkey breast chunks, ensure they are separated (not a solid block) and increase pressure cooking time to 12 minutes. Check internal temperature reaches 165°F. For ground turkey, it’s best to thaw first for proper browning.

2. Can I double this recipe?
Yes, if using an 8-quart Instant Pot. Do not exceed the max fill line. Keep the cooking time the same (8 minutes), but expect the pot to take longer to come to pressure.

3. What kind of potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes hold their shape best under pressure. Russet potatoes may break down more and create a thicker, stew-like consistency, which is also delicious if preferred.

4. Is this recipe gluten-free?
Yes, this Instant Pot turkey dinner is naturally gluten-free as long as your broth and spices are certified gluten-free. It uses potatoes for starch rather than pasta or flour thickeners.

5. Can I use chicken instead of turkey?
Absolutely! Boneless skinless chicken breast or thighs work perfectly with the same cooking time. Chicken thighs will be slightly more tender and moist than breast meat.

6. How do I prevent the “Burn” message?
The most critical step is deglazing the pot (step 5). After sautéing, pour in the broth and scrape up ALL browned bits from the bottom before adding potatoes. This ensures the pot can pressurize properly.

Conclusion for Instant Pot Turkey and Potato One-Pot Dinner Recipe

Instant Pot Turkey and Potato One-Pot Dinner proves that you don’t need a special occasion to enjoy the comforting flavors of a turkey dinner. This high-protein one-pot meal delivers tender meat, perfectly cooked vegetables, and savory herb flavors in under 40 minutes, making it a weeknight savior for busy families. Whether you’re craving comfort food, meal prepping for the week, or just looking for a healthy dinner that everyone will eat, this recipe belongs in your regular rotation.

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