Pressure-Cooker Turkey Chili — The Instant Pot Sunday

The recipe Sunday was pressure-cooker turkey chili. Brown the ground turkey in the Instant Pot on saute. Add diced onion, garlic, chili powder, cumin, smoked paprika. Pour in two cans of beans, a can of tomatoes, a can of green chiles, two cups of chicken broth. Pressure cook fifteen minutes. Stir in cilantro and lime at the end.

The math: ground turkey $3.49, beans, tomatoes, green chiles, broth. Total: about $5.40 for three meals.

The recipe is below. The trick is the saute-then-pressure in one pot.

Pressure-Cooker Turkey Chili

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 8

Ingredients

• 2 lbs ground turkey (or 3 cups shredded cooked turkey)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) dark red kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup low-sodium chicken broth
• 2 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Sour cream, shredded cheddar, and sliced green onions for serving

Instructions

1. Brown the turkey. Set the pressure cooker to Sauté mode. Add olive oil, then add ground turkey (if using raw) and cook, breaking it apart, until no longer pink, about 6–8 minutes. Drain excess fat. If using shredded cooked turkey, skip browning and add with the liquids in step 3.
2. Sauté the aromatics. Add onion and bell pepper to the pot and cook until softened, about 3 minutes. Add garlic and cook 1 minute more, stirring constantly so it doesn’t burn.
3. Add remaining ingredients. Stir in crushed tomatoes, diced tomatoes, kidney beans, black beans, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using. Scrape up any browned bits from the bottom of the pot.
4. Pressure cook. Secure the lid and set the valve to sealing. Cook on high pressure for 15 minutes. Allow the pressure to release naturally for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
5. Adjust and serve. Remove the lid and stir. Taste and adjust seasoning as needed. If the chili is thinner than you like, set to Sauté mode and simmer uncovered for 5 minutes to reduce. Ladle into bowls and top with sour cream, shredded cheddar, and green onions.

Nutrition (per serving)

Calories: 310 | Protein: 29g | Fat: 8g | Carbs: 30g | Fiber: 9g | Sodium: 540mg