Instant Pot Turkey Chili
This Instant Pot turkey chili is full of nutrients and flavor with two kinds of beans, Great Northern and kidney, herbs and spices, and lean ground turkey!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 2 large carrots chopped
- 1 sweet onion chopped
- 1 pound ground turkey
- 2 cloves garlic minced
- 2 15 ounce cans fire-roasted diced tomatoes
- 1 15 ounce can red kidney beans, drained and rinsed
- 1 15 ounces can great northern beans, drained and rinsed
- 1 cup chicken stock
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper
Instructions
- Heat the Instant Pot using the Saute function.
- Add the olive oil, carrots, and onion. Saute, stirring occasionally, until the onions are just starting to brown, about 5 minutes.
- Next, add the ground turkey and garlic. Saute for another 5 minutes, stirring occasionally to break up the meat.
- Add the remaining ingredients and stir to combine. The beans should be barely covered with liquid. Add more liquid if needed.
- Attach the lid and ensure the valve is in the sealing position. Pressure cook on high for 7 minutes.
- Once the Instant Pot has finished, release the pressure manually by switching the valve to the venting position.
- Remove the lid and stir. Enjoy warm. Store any leftover chili in an airtight container in the fridge for up to three days.
Nutrition
Serving: 1g | Calories: 566kcal | Carbohydrates: 44g | Protein: 43g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 1018mg | Fiber: 12g | Sugar: 10g