Instant Pot Turkey Chili

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Prep Time: 10 minutes

Total Time: 50 minutes

Servings: 8

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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- 15oz can black beans, drained and rinsed

• 2 – 15oz cans red kidney beans, drained and rinsed

• 2 – 15oz cans of diced tomatoes

• 2 cups chicken broth

• 1 – 15 oz can of corn, drained and rinsed

• Salt and pepper to taste

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DIRECTIONS:

1. 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. 

2. 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.

3. Drain the fat from the ground turkey and set aside in a bowl {there won't be much fat with the turkey since it is pretty lean}. Add the remaining 1 Tablespoons olive oil to the Insta Pot 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. 

4. Add 1/2 of a cup of chicken broth. Use your spoon to deglaze the pan by scraping away all of the browned bits of food.

5. Add the ground turkey, beans, remaining broth, diced tomatoes and corn in that order {DO NOT MIX} and seal the pot. Cancel the sauté function.

6. Close lid and pressure cook on Manual at High Pressure for 5 minutes, followed by quick release when time is up. Open the lid carefully. 

7. Stir in fresh cilantro and a dash of salt and pepper.

8. Serve warm with your favorite garnishes like sour cream, cheese, cilantro and crushed chips.

NOTES

• You can leave the jalapeño out or you can even add more spice but using more jalapeño or adding crushed pepper.

• If the chili is not thick enough for your liking add more tomato paste or corn starch to thicken it up.