Original Post: https://www.evolvingtable.com/instant-pot-turkey-chili/
Instant Pot Turkey Chili Recipe
Ground turkey can turn out a little flat in chili, which is exactly why this Instant Pot Turkey Chili leans on onion, celery, and bell pepper plus a homemade seasoning blend instead of a packet. The whole thing is done in about 45 minutes, and it comes out cozy enough that nobody asks where the beef went.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion finely diced
- 3 stalks celery finely diced
- 1 green bell pepper finely diced
- 1 pound ground turkey 93/7
- ½ cup chicken broth
- 2 15-ounce cans red kidney beans
- 4 tablespoons homemade chili seasoning
- 2 14-ounce cans diced tomatoes
- 1 8-ounce can tomato sauce
- 1 tablespoon sugar
Optional Toppings:
- Jalapeños thinly sliced
- sour cream can use dairy-free
- shredded cheddar cheese can use dairy-free
- Green onions finely chopped
Instructions
- Saute Vegetables: Set a 6-quart Instant Pot to the sauté function and add olive oil along with diced sweet onion, celery, and bell pepper. Sauté for 2-3 minutes or until vegetables become tender.2 tablespoons olive oil, 1 sweet onion, 3 stalks celery, 1 green bell pepper
- Cook and Crumble Turkey: Push vegetables to the side of the pot and add ground turkey. Cook for 3-4 minutes or until turkey is almost cooked through. Crumble turkey with a spatula or a potato masher.1 pound ground turkey
- Add Broth, beans, and Seasonings: Pour in chicken broth and scrape the bottom of the pot to loosen up bits that are stuck. Add beans, seasoning mix, diced tomatoes, tomato sauce, and sugar. (Do not mix ingredients together. You want the tomatoes to stay towards the top while cooking.)½ cup chicken broth, 2 15-ounce cans red kidney beans, 4 tablespoons homemade chili seasoning, 2 14-ounce cans diced tomatoes, 1 8-ounce can tomato sauce, 1 tablespoon sugar
- Cover and Pressure Cook: Cover Instant Pot with a lid, make sure pressure release valve is set to sealed, and turn pot on high pressure for 12 minutes. Allow a 10-minute natural pressure release before opening the valve to release the steam.
- Finish with Toppings: Serve ground turkey chili with sliced jalapeños, green onions, sour cream, and/or cheese. Enjoy!Jalapeños, sour cream, shredded cheddar cheese, Green onions
Notes
- Storage: Leftover chili keeps in an airtight container in the fridge for 3 to 4 days.
- Freezing: Freezes well for 4 to 6 months. There is no dairy in the pot, so the texture holds up. Save the sour cream and cheese for serving.
- Reheating: Warm it on the stove over medium-low, adding a splash of broth if it thickened up in the fridge.
- Make ahead: Mix up the chili seasoning and dice the vegetables a day or two early.
- Burn notice: Scrape the bottom of the pot after the turkey browns, and pour the tomatoes on top without stirring them in. Those are the only two causes.
- Substitutions: Ground beef, chicken, or venison all work in place of the turkey. Black or pinto beans can stand in for the kidney beans.
- To thicken: Whisk 1 tablespoon cornstarch into 1/4 cup warm water and stir it in with the pot set back to saute.
Nutrition
Calories: 327kcal | Carbohydrates: 39g | Protein: 29g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 885mg | Potassium: 1319mg | Fiber: 14g | Sugar: 12g | Vitamin A: 5354IU | Vitamin C: 35mg | Calcium: 126mg | Iron: 6mg
