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Golden Turkey Stew: An All-Yellow Instant Pot Dinner

By Cybele Tamulonis, Contributing Writer

November 8, 2026

A yellow stew in a white bowl with a trippy yellow sun-ray background — A monochromatic, "Backrooms"-inspired turkey stew. Photo by Cybele Tamulonis.

Who says beef gets to have all the stew? After binge-watching “Backrooms” I had an idea to do an all-yellow dinner. This hearty, golden turkey stew gives the comfort-food classic a poultry makeover, with tender turkey breast, buttery potatoes, sweet yellow peppers, parsnips, zucchini and egg noodles.

There’s something wonderfully cheerful about an all-yellow dinner, especially when the weather turns cold. This Instant Pot stew replaces traditional beef with turkey breast and brings together a collection of golden vegetables in a rich, savory broth.

The secret is cooking the turkey until it’s tender enough to pull apart, then adding the vegetables and noodles in stages so they don’t turn to mush. The result is a thick, satisfying stew rather than a thin turkey noodle soup. And with six pounds of turkey, there’s plenty for dinner and leftovers.

Ingredients

● 6 pounds bone-in turkey breast, cut into large pieces

● 1½ pounds baby yellow potatoes, halved if large

● 4 parsnips, peeled and cut into thick chunks

● 2 yellow zucchini, cut into thick half-moons

● 1 large yellow bell pepper, chopped

● 1 medium yellow onion, diced

● 4 cloves garlic, minced

● 6 cups chicken or turkey broth, preferably low-sodium

● 2 tablespoons olive oil

● 2 tablespoons butter

● 2 teaspoons dried thyme

● 1 teaspoon dried rosemary

● 1 teaspoon paprika

● 1 teaspoon dried sage

● 1 teaspoon turmeric

● 1 teaspoon garlic powder

● 1 teaspoon onion powder

● 1 teaspoon salt, plus more to taste

● ½ teaspoon black pepper

● 2 bay leaves

● 8 ounces wide egg noodles

Directions

Cut the turkey breast into several large pieces, keeping the bones for extra flavor. Pat dry and season with salt, pepper, paprika, garlic powder and onion powder.
Set the Instant Pot to Sauté. Add olive oil and butter. Cook the onion for 2–3 minutes until softened, then add the garlic and stir for another 30 seconds.
Add the turkey pieces in batches and brown lightly on both sides, about 2–3 minutes per side. They don’t need to cook through. Remove temporarily.
Pour in 1 cup of broth and scrape the bottom of the pot to release the browned bits. Return the turkey and add the remaining broth, thyme, rosemary, sage and bay leaves.
Secure the lid and set to Pressure Cook (High) for 25 minutes. Allow 10 minutes of natural pressure release, then carefully release the remaining pressure.
Transfer the turkey to a cutting board. Remove the bones, skin and cartilage, then cut or pull the meat into generous chunks. Return the meat to the pot.
Stir in the potatoes and parsnips. Secure the lid and pressure cook on High for 3 minutes, followed by an immediate quick release.
Switch to Sauté and add the yellow pepper and zucchini. Simmer for 4–5 minutes until just tender.
Add the egg noodles directly to the bubbling stew. Simmer uncovered for 6–8 minutes, stirring occasionally, until tender. Add a little more broth if necessary.
Serve. Remove the bay leaves, taste and adjust seasonings. Ladle into deep bowls, making sure everyone gets plenty of turkey, vegetables and noodles.

Noshing Notes

For an entirely yellow-themed dinner, serve with golden cornbread and finish with lemon pudding or pineapple upside-down cake.

Pairs Well With

A loaf of crusty sourdough bread or warm buttered dinner rolls is perfect for soaking up the golden broth. A crisp green salad with lemon vinaigrette provides a fresh contrast to the hearty stew.

Waste Not, Want Not

This recipe makes excellent use of a large turkey breast, and the bones add wonderful flavor to the broth. Save any leftover bones to make turkey stock for another meal.

Refrigerate leftovers in airtight containers for up to three to four days or freeze for up to three months. The noodles will continue absorbing liquid, so add a splash of broth when reheating. For the best freezer results, freeze portions without noodles and add freshly cooked noodles when serving.

Cybele Tamulonis, Contributing Writer

Cybele is a writer and editor with more than 16 years in the publishing industry. An avid reader, you can usually find her with the latest new book release from the local library. She currently resides on a farm in Hardwick with her husband and four children. In her spare time, she writes historical fiction specific to New Jersey.