Description
This Hearty Instant Pot Ground Turkey Chili is a flavorful, protein-packed meal perfect for a quick and satisfying dinner. Made with lean ground turkey, an assortment of beans, fresh vegetables, and robust spices, this chili is rich in taste and texture. The Instant Pot method ensures tender ingredients infused with bold flavors, all ready in just 30 minutes—a comforting dish ideal for family meals or meal prep.
Ingredients
Scale
Protein & Beans
- 1.25 lbs ground turkey (preferably Butterball for leaner protein)
- 14 oz kidney beans, drained and rinsed well
- 14 oz cannellini beans, drained and rinsed well
- 14 oz pinto beans, drained and rinsed well
Vegetables
- 1 large onion, chopped
- 4 garlic cloves, freshly minced
- 1 red bell pepper, diced
- 1.75 cups corn (fresh or frozen)
- 28 oz diced tomatoes (Hunt’s preferred)
Liquids & Oil
- 1.25 cups broth (chicken or vegetable)
- 6 oz tomato paste
- 1 tbsp oil (vegetable or olive oil)
Spices & Herbs
- 3.5 tbsp chili powder
- 1.25 tsp cumin
- 1.25 tsp oregano
- 0.75 tsp paprika
- 1 tsp salt
- 1 bay leaf
Garnishes
- Green onion, sliced
- Cilantro, chopped
- Cheese (sharp cheddar recommended)
- Plain yogurt (FAGE preferred as a sour cream substitute)
Instructions
- Prepare Ingredients: Chop the onion and red bell pepper, mince the garlic cloves, and rinse all the beans thoroughly. Measure out the spices and set aside.
- Sauté Aromatics: Turn the Instant Pot to the ‘Sauté’ setting and add the oil. Once hot, add the chopped onion, garlic, and diced red bell pepper. Cook until the onion is translucent and the peppers have softened, about 3-4 minutes.
- Brown the Turkey: Add the ground turkey to the pot and sauté until fully cooked and no longer pink, breaking it up into smaller pieces with a spatula or spoon. This usually takes about 5-7 minutes.
- Add Spices and Tomato Paste: Stir in the chili powder, cumin, oregano, paprika, and salt. Add the tomato paste and mix well to coat the turkey and vegetables evenly. Cook for about 1-2 minutes to toast the spices and enhance flavor.
- Add Remaining Ingredients: Pour in the broth, diced tomatoes with their juice, corn, and all three kinds of beans. Add the bay leaf and stir everything together, ensuring no ingredients are stuck to the bottom of the pot.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to sealing. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 10 minutes on high pressure.
- Natural Release: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Final Touches: Remove the bay leaf and give the chili a good stir. Taste and adjust seasoning if needed.
- Serve: Ladle the chili into bowls and garnish with sliced green onion, chopped cilantro, shredded sharp cheddar cheese, and a dollop of plain yogurt as a healthy sour cream alternative.
Notes
- For an extra smoky flavor, try adding a chipotle pepper in adobo or smoked paprika.
- Can be made spicier by adding cayenne pepper or jalapeños during the sauté step.
- Use low-sodium broth and adjust salt accordingly for a lower sodium dish.
- Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.
- Customize the beans based on preference or availability.
