This quick and easy Instant Pot Turkey Chili is packed with flavor and perfect for a cozy weeknight dinner. Made with lean ground turkey, kidney beans, and a blend of spices, this hearty chili is both delicious and nutritious. The Instant Pot makes the cooking process faster, producing tender and flavorful chili in no time. Serve it with a side of cornbread or over rice for a complete meal.
Ingredients
- 1 pound ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (6 ounces) tomato paste
- 2 cups low-sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped green onions
Directions
- Set the Instant Pot to sauté mode and add the ground turkey. Cook until browned, breaking it up with a spoon.
- Add the diced onion, minced garlic, and diced red bell pepper to the Instant Pot. Sauté for 2-3 minutes, until the vegetables are slightly softened.
- Turn off the sauté mode and add the diced tomatoes, kidney beans, tomato paste, chicken broth, chili powder, cumin, paprika, oregano, salt, and black pepper to the Instant Pot. Stir well to combine.
- Secure the lid on the Instant Pot and set the valve to sealing position. Cook on high pressure/manual mode for 10 minutes.
- Once the cooking time is complete, let the pressure release naturally for 5 minutes, then use the quick release to release any remaining pressure.
- Carefully remove the lid and give the chili a stir. If desired, add additional salt and pepper to taste.
- Serve the Instant Pot Turkey Chili hot, garnished with shredded cheese, sour cream, and chopped green onions.
