Instant Pot Turkey Chili

4-6 servings

Ingredients

• 2 tablespoons olive oil
• 1 pound ground turkey
• 1 medium onion, finely diced
• 1 medium green bell pepper, cored and finely diced
• 3 medium carrots, peeled and thinly sliced
• 3 stalks celery, thinly sliced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can black beans, drained, and rinsed
• 1 (4 oz) can chopped green chiles, drained
• 1/2 cup water
• 3 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon tamari or soy sauce (optional)
• Toppings: shredded cheddar cheese, sliced scallions, diced avocado, sour cream

Directions

Place the oil in an electric pressure cooker or Instant Pot. Turn the sauté setting on and heat the oil until shimmering. Add the turkey and cook, stirring constantly to break up the meat into small pieces, until no longer pink, about 4 minutes. (I personally prefer to cook the turkey in a pan on the stove, so the Instant Pot doesn’t get coated).

In the Instant Pot, add the onion, bell pepper, carrots, celery, and garlic. Cook, stirring occasionally, for 3 minutes. Add the turkey. Add the tomatoes, black beans, green chiles, water, chili powder, cumin, salt and tamari or soy sauce, if using. Stir to combine.

Secure the lid and close the vent. Set the cook time for 20 minutes at high pressure. When the cooking time completes, open the valve to quick release the pressure. Open the lid away from your face. Stir the chili. Taste and add salt, soy sauce or tamari, and other seasonings as needed.

Serve the chili with your desired toppings.

Recipe originally found on Kitchn.

Store extras in Tupperware and freeze for future dinners.

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