Instant Pot Turkey Chili

Name: Instant Pot Turkey Chili
Prep time: 5 min
Cook time: 24 min
Total time: 29 min
Yield: 6
Cuisine: American
Ingredients: 2 tbsp Avocado Oil (2 tablespoons avocado oil or other neutral oil); 2 lb Whole Turkey (2 pounds ground turkey); 2 cup Yellow Onion (2 cups onion (chopped) + yellow onions (chopped)); 2 tbsp Garlic (2 tablespoons garlic (minced)); 1 piece Red Bell Pepper (1 red bell pepper (large, cored, deveined, and chopped)); 1 cup Celery (1 cup celery (chopped)); 1 piece Jalapeño (1 jalapeño (cored, deveined, and finely chopped) + jalapeño slices (fresh or pickled)); 2 tbsp Tomato Paste (2 tablespoons tomato paste); ½ tbsp Dried Oregano (½ tablespoon dried oregano); 2 pieces Bay Leaves (2 bay leaves); 1 cup Chicken Stock (1 cup chicken stock); 4 tbsp Chili Powder (4 tablespoons chili powder); 2 tsp Cumin Powder (2 teaspoons ground cumin); 2 can Tomato (2 14-ounce cans fire-roasted diced tomatoes (or 1 28-ounce can)); 1 ½ tsp Table Salt (1 ½ teaspoons salt and pepper (to taste)); 2 can Red Kidney Beans (2 15-ounce cans red kidney beans ( light or dark, drained)); 0 pieces Cheddar Cheese (cheddar cheese (shredded)); 0 pieces Scallion (green onions (sliced)); 0 pieces Avocado (avocado (diced)); 0 pieces Sour Cream (sour cream or yogurt)

Instant Pot Turkey Chili - Main Course (American)

29 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Avocado Oil2 tbsp · 2 tablespoons avocado oil or other neutral oil
Whole Turkey2 lb · 2 pounds ground turkey
Yellow Onion2 cup · 2 cups onion (chopped) + yellow onions (chopped)
Garlic2 tbsp · 2 tablespoons garlic (minced)
Red Bell Pepper1 piece · 1 red bell pepper (large, cored, deveined, and chopped)
Celery1 cup · 1 cup celery (chopped)
Jalapeño1 piece · 1 jalapeño (cored, deveined, and finely chopped) + jalapeño slices (fresh or pickled)
Tomato Paste2 tbsp · 2 tablespoons tomato paste
Dried Oregano½ tbsp · ½ tablespoon dried oregano
Bay Leaves2 pieces · 2 bay leaves
Chicken Stock1 cup · 1 cup chicken stock
Chili Powder4 tbsp · 4 tablespoons chili powder
Cumin Powder2 tsp · 2 teaspoons ground cumin
Tomato2 can · 2 14-ounce cans fire-roasted diced tomatoes (or 1 28-ounce can)
Table Salt1 ½ tsp · 1 ½ teaspoons salt and pepper (to taste)
Red Kidney Beans2 can · 2 15-ounce cans red kidney beans ( light or dark, drained)
Cheddar Cheese0 pieces · cheddar cheese (shredded)
Scallion0 pieces · green onions (sliced)
Avocado0 pieces · avocado (diced)
Sour Cream0 pieces · sour cream or yogurt

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Steps

1On Sauté mode, heat 1 tablespoon oil in the Instant Pot. Add turkey and brown, breaking up with a spoon or spatula.
2Heat remaining 1 tablespoon oil . Add onions, garlic, pepper, oregano, celery, jalapeño, chili powder, and cumin. Sauté 3-5 minutes until softened. Stir in tomato paste and cook for 1 minute or until well combined. Pour in drained beans and chicken stock and stir.
3Pour in diced tomatoes; do not stir. Add the bay leaves. Secure lid and cook 14 minutes high manual pressure then naturally release. Ladle into serving bowls and top with desired garnishes.