Instant Pot Classic Turkey Chili
It couldn’t be easier or speedier to make delicious, thick, and hearty chili in the Instant Pot. Pressure cooking helps the flavors develop quickly in this lightened up take on the classic. Any leftovers (if you somehow have any!) freeze beautifully too.
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Ingredients
Adjust Servings
2 tablespoons olive oil | |
1 large onion diced | |
1 poblano or green pepper finely chopped | |
1 lb ground turkey | |
1 teaspoon salt | |
1 tablespoon minced garlic | |
2 tablespoons tomato paste | |
2 tablespoons ancho or regular chili powder | |
1 tablespoon cumin | |
1 teaspoon oregano | |
1 tablespoon coriander | |
1 15 oz can tomato puree | |
1 15 oz can fire roasted or regular diced tomatoes | |
1/2 cup beer or chicken broth | |
2 15 oz cans kidney or black beans rinsed & drained | |
2 tablespoons lime juice | |
Optional garnishes: pickled jalapenos, diced onion, sliced scallion, shredded cheese, sliced olives, salsa, hot sauce, crushed tortilla chips |
Nutritional Information
228kcal
Calories
26g
Carbohydrates
21g
Protein
5g
Fat
31mg
Cholesterol
462mg
Sodium
887mg
Potassium
8g
Fiber
5g
Sugar
1090IU
Vitamin A
27.6ml
Vitamin C
69mg
Calcium
4.4mg
Iron
Directions
1.
Set Instant Pot to Saute High and add olive oil.
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2.
Add onion, poblano, turkey, and salt and cook, stirring frequently until turkey is no longer pink and vegetables have softened.
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3.
Hit Cancel to turn Saute off. Add remaining ingredients, seal lid, and set to Pressure Cook High for 15 minutes.
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4.
When cook time is done, allow to slow release. Stir in lime juice and season to taste with salt and pepper. Serve with optional garnishes.
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Notes
Chef Tips: Feel free to swap in spicier peppers or chili powders to give this dish more of a kick or even ground beef for the turkey for a more traditional chili. This dish is also fantastic to make ahead for a party! Just rewarm on Slow Cook directly in your Instant Pot, serve with a fun fixings bar, and your work is done.
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