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–+ servings

Instant Pot Turkey Chili

mylifeinbalancegroup.com/instant-pot-turkey-chili/
This Instant Pot turkey chili is about to become your new favorite chili ever! Healthy, filling, and flavorful with just a hint of heat without being too spicy, the Instant Pot lets it simmer for a rich flavor with no hovering over the stovetop. Easy to make and perfect for fall, tailgating, and parties.
Prep 5 minutes
Cook 24 minutes
Total 29 minutes
Recipe Makes (Approximate): 6

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 2 tablespoons avocado oil or other neutral oil
  • 2 pounds ground turkey
  • 2 cups onion (chopped)
  • 2 tablespoons garlic (minced)
  • 1 red bell pepper (large, cored, deveined, and chopped)
  • 1 cup celery (chopped)
  • 1 jalapeño (cored, deveined, and finely chopped)
  • 2 tablespoons tomato paste
  • ½ tablespoon dried oregano
  • 2 bay leaves
  • 1 cup chicken stock
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 14-ounce cans fire-roasted diced tomatoes (or 1 28-ounce can)
  • 1 ½ teaspoons salt and pepper (to taste)
  • 2 15-ounce cans red kidney beans ( light or dark, drained)

For Garnish

  • cheddar cheese (shredded)
  • green onions (sliced)
  • yellow onions (chopped)
  • avocado (diced)
  • jalapeño slices (fresh or pickled)
  • sour cream or yogurt

Instructions

  • On Sauté mode, heat 1 tablespoon oil in the Instant Pot. Add turkey and brown, breaking up with a spoon or spatula.
  • Heat remaining 1 tablespoon oil . Add onions, garlic, pepper, oregano, celery, jalapeño, chili powder, and cumin. Sauté 3-5 minutes until softened. Stir in tomato paste and cook for 1 minute or until well combined. Pour in drained beans and chicken stock and stir.
  • Pour in diced tomatoes; do not stir. Add the bay leaves. Secure lid and cook 14 minutes high manual pressure then naturally release. Ladle into serving bowls and top with desired garnishes.

Recipe Notes

  • No Instant Pot: See the slow cooker version
  • Flavor variation: Leave the seeds in your jalapeño, or even add more than one.
  • Thicker chili: Add a little more tomato paste.
  • How to freeze this recipe: Choose a plastic bag (or bags) made especially for the freezer and keep frozen as long as 2-4 months.
 
Recipe yields approximately 6 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 428calProtein: 47gFat: 10gSaturated Fat: 2gCholesterol: 84mgSodium: 1430mgPotassium: 1201mgTotal Carbs: 41gFiber: 13gSugar: 11gNet Carbs: 28gVitamin A: 2960IUVitamin C: 38mgCalcium: 142mgIron: 6mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/instant-pot-turkey-chili/