Add another delicious pantry-staple recipe to your menu this week with this Instant Pot Turkey Chili. It's an easy-to-follow and healthy recipe you can get on the table in under an hour, thanks to your Instant Pot or pressure cooker.
Pressurizing & De-pressurizing time 20 minutesmins
Total Time 51 minutesmins
Course Main Course
Cuisine American
Servings 8servings
Calories 357kcal
Ingredients
2tablespoonsolive oil
½largeor 1 cup white or yellow onion, cut into ½ inch dice
1cupdiced celery
1cupdiced carrot
1sweet peppergreen, orange, red, or yellow , diced
1lb.ground turkeypreferably 85% lean
3garlic clovesminced
1 ½tablespoonchili powder
1 ½teaspooncumin powder
¾teaspoonsmoked paprika
1pinch- ⅛ teaspoon cayenne pepperoptional
1 ½teaspoonsalt
3, 15oz.cans beansgarbanzo beans, pinto beans, black beans, or kidney beans, drained and rinsed
1 ½cupfresh or frozen corn
1 28oz.can diced unsalted tomatoes
1 ½tablespoonWorcestershire sauce
2tablespoonsoy sauce or liquid aminosSee notes
3tablespoonstomato paste
2tablespoonspacked brown sugar
¼ - ½cupwateroptional, see recipe notes
Chili toppingsoptional; Sour cream, shredded cheddar or Mexican cheese, green onions, cilantro, sliced black olives, etc.
Instructions
Heat the Instant pot or pressure cooker to medium heat on the saute setting. Add the oil to the pot and heat it until it sputters when you flick the oil with water.
Add the onion, celery, carrots, and pepper to the oil. Saute for 5-6 minutes, or until the onion turns translucent.
Turn the heat up to medium-high heat. Add the turkey and saute, breaking up the meat as you cook, for 5-6 minutes, or until the meat is cooked through.
Add the garlic, chili powder, cumin, paprika, cayenne pepper (if using), and salt to the meat mixture. Saute for 1-2 minutes, or until the mixture is fragrant. but the spices don't burn.
Add in the beans, corn, tomatoes, Worcestershire sauce, soy sauce or liquid aminos, tomato paste, brown sugar, and water (if using).
Turn the saute feature off and lock in the pressure cooker lid. Turn the pressure cooker on high for 16 minutes.
Natural release the pressure for 5 minutes and then quick release the rest of the pressure.
Serve the chili hot with all your favorite toppings and enjoy!
Notes
1. To keep this dish gluten-free, use liquid aminos. 2. This recipe can be made with whole Roma or plum canned tomatoes. Just pulse them in a food processor or blender to break them down a bit before adding them to the chili. 3. Stir the water into the chili mixture before pressure cooking if you like a thinner chili. For a thicker chili, omit the water from the chili. 4. This recipe can also be made with ground beef. 5. Leftovers of this recipe last covered in the refrigerator for 4-5 days or frozen in a freezer-safe container for up to 2 months. 6. To make this recipe on the stovetop: Follow the recipe directions as listed, sauteeing the meat, veggies, and spices in a dutch oven or soup pot over medium heat as listed in the recipe. Then, after you add in the tomatoes, beans, and rest of the chili ingredients except for the water, simmer the chili on the stovetop over medium-low heat for 40-45 minutes, stirring every 5-10 minutes, or until the chili is a deep red color.7. To make this recipe in a slow cooker or crockpot: Follow the recipe directions as listed, sauteeing the meat, veggies, and spices in a dutch oven or soup pot over medium heat as listed in the recipe. Then, add the mixture of a crockpot with the rest of the ingredients (water optional), cover with a lid, and cook on high for 1 hour and then on low for 7-8 hours.
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