Instant Pot Turkey Chili
Instant Pot Turkey Chili is a protein packed, healthy chili. This cooks quickly in the pressure cooker and is great for game day or family meals. It also freezes nicely for later!
Servings: 8
Ingredients
- 2 Tablespoons olive oil
- 1 to 1 1/2 pounds ground turkey
- 3 garlic cloves minced
- 1/4 cup diced sweet onion
- 1 large red pepper bell pepper seeds removed, chopped
- 1 jalapeño seeds removed, chopped {optional for spice}
- 3 Tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne red pepper {optional for spice}
- 1- 15 ounce can black beans drained and rinsed
- 2 – 15 ounce cans red kidney beans drained and rinsed
- 2 – 15 ounce cans of diced tomatoes drained
- 1 - 6 ounce tomato paste
- 1 cup chicken broth {divided-you will use 1/2 cup of the broth to deglaze the pot then you will add the 1/2 cup later in the recipe}
- 1 – 15 ounce can of corn drained and rinsed
- Salt and pepper to taste
Instructions
- Set a pressure cooker or Instant Pot to the normal sauté setting. Let it heat before adding the olive oil. Once heated add 2 Tablespoons olive oil and let the oil heat for about 20 seconds making sure the oil is covering the whole bottom of the Instant Pot.
- Add the ground turkey to the Instant Pot along with a dash of salt and pepper and cook for about 2 minutes not stirring it {you want to create a layer of browning on the meat}.
- Use a large wooden spoon to break apart the turkey and continue to sauté until the turkey is browned, about 4-5 minutes.
- Remove the turkey from the pot and drain the fat from the ground turkey and set aside in a bowl to discard {there won't be much fat with the turkey since it is pretty lean}.
- Add the remaining 1 Tablespoons olive oil to the InstaPot on the sauté mode still.
- Add the garlic and onion and cook for 1 minute.
- Add the bell pepper, jalapeño, chili powder, cumin, paprika, oregano, cayenne pepper and continue to sauté until the bell pepper is tender, about 2 to 3 minutes and the spices start to release their fragrance.
- Add 1/2 of a cup of the chicken broth to help deglze your pot and allow all the food to release from the bottom of the pot.
- Use your spoon to deglaze the pan by scraping away all of the browned bits of food {THIS STEP IS IMPORTANT}.
- Add the ground turkey, beans, remaining 1/2 cup of the chicken broth, diced tomatoes, tomato paste and corn in that order {DO NOT MIX} and seal the pot. Cancel the sauté function.
- Close lid and pressure cook on Manual at High Pressure for 15 minutes, followed by quick release when time is up {if you want more flavor do a 5 minute natural release then quick release}. Turn off your Instant Pot and carefully open your lid.
- Stir in fresh cilantro and a dash of salt and pepper.
- Serve warm with your favorite garnishes like sour cream, cheese, cilantro and crushed chips.
Video
Notes
TO THICKEN THE CHILI: If the chili is not thick enough for your liking add more tomato paste or corn starch to thicken it up.
You can leave the jalapeño out or you can even add more spice but using more jalapeño or adding crushed pepper.
I drain the diced tomatoes to create a thicker chili. If you prefer it to be thinner you don't have to drain the tomatoes.
Make sure to deglaze the pot at step 9. This helps to make sure that you don't get the burn notification.