Instant Pot Turkey Chili Recipe
Instant Pot Turkey Chili is the perfect comfort food for fall and winter! With ground turkey, beans, veggies, and spices, this dish cooks quickly in your electric pressure cooker but tastes like it's been simmering all day. You can even use dried beans! It's a hearty and flavorful chili that the whole family will love.
Equipment
- Instant pot
- Steam diverter
Ingredients
- 1 lb Ground turkey
- 1 cup Low-sodium stock or broth
- 1 Large onion diced
- 3 large Garlic cloves minced
- 1 Bell pepper diced
- 1 1/2 cups Corn canned or frozen
- 14 oz can Low-sodium red kidney beans rinsed and drained
- 14 oz can Low-sodium cannellini or navy beans rinsed and drained
- 14 oz can Low-sodium pinto beans or black-eyed peas rinsed and drained
- 2 tbsp Chili powder 3 tbsp for spicy
- 1 tsp Cumin
- 1 tsp dried Oregano
- 1/2 tsp Paprika
- 3/4 tsp Salt
- 28 oz can Low-sodium diced tomatoes
- 6 oz can Low-sodium tomato paste
- Avocado oil
- Toppings: Green onion cilantro, cheese, plain yogurt
Instructions
- Preheat Instant Pot: On a 6 or 8 quart Instant Pot, press Sauté and let it preheat until the display says Hot. Swirl a bit of oil to coat, add ground turkey, and cook for 4 minutes, breaking it into small pieces with a spatula. The meat doesn't have to be fully cooked.
- Deglaze the Pot: If the bottom of the pot has browned bits of meat stuck to it, add 1/2 cup broth and deglaze the pot. If not, skip this step. My 6-quart Instant Pot runs hotter than the 8-quart. Press Cancel and add the remaining 1/2 cup (if deglazed) or 1 cup broth.
- Add Ingredients: Add onion, garlic, bell pepper, corn, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes, and tomato paste. Do not stir to avoid the Burn notice.
- Cook: Close the lid, set the pressure vent to Sealing, and press Pressure Cook on High or Manual for 15 minutes.
- Release Pressure: After cooking, use Quick Release by turning the pressure valve to Venting position, which takes 2-3 minutes. Open the lid, stir, and serve hot with your favorite toppings.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
- Make a Freezer Meal: Cook ground turkey until in small pieces for 5 minutes, stirring constantly. Transfer to a Ziploc bag with other ingredients (add tomato products right after meat). Before cooking, add 1 cup water or low-sodium broth and cook from frozen on High pressure for 20 minutes.