Easy Instant Pot Turkey Chili
This Instant Pot turkey chili has everything going for it: easy, fast, and flavorful! Made with lean ground turkey, it's a faster and deliciously lighter version of the slow-simmered beef chili you know and love.
Servings: 8 servings
Ingredients
- 2 pounds ground turkey 93% lean
- 2 tablespoons cold water
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion chopped
- 1 medium bell pepper chopped
- 1 cup chicken stock
- 2 (10-ounce) cans Rotel diced tomatoes & green chilies undrained
- 1 (15-ounce) can tomato sauce
- 2 (15-ounce) cans black beans drained and rinsed
For the homemade chili seasoning:
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
Instructions
- Combine chili powder, smoked paprika, cumin, garlic powder, kosher salt, and cayenne pepper in a small bowl. Set seasoning mix aside.
- Press Sauté then Start to heat your pressure cooker.
- While the Instant Pot is heating up, combine 2 tablespoons water, 1 teaspoon salt, and baking soda in small bowl. Break the ground turkey up into ½" pieces and place in a large bowl. Drizzle the baking soda mixture over the turkey and, using your hands, toss to combine.
- When the word Hot appears on the display, add the olive oil to the pot and heat until shimmering. Add the onions and bell peppers and cook until softened, about 4 to 5 minutes. Add the turkey meat, and brown until crumbly, 3 to 4 minutes. Sprinkle the seasoning mix over top of the turkey mixture, and stir for 30 seconds.
- Turn off the Sauté function. Deglaze the pot by carefully pouring in half the chicken stock. Stir with a wooden spoon, making sure to scrape any browned bits up from the bottom of the pot. Pour in the remaining stock, then add the Rotel tomatoes, Hunt's tomato sauce, and black beans to the pot. Mix to combine.
- Lock the Instant Pot lid into place and make sure the valve is set to the sealing position. Using the Pressure Cook setting, cook the turkey chili at high pressure for 20 minutes. Allow 12 to 15 minutes for pressure to build.
- When the pork is done cooking, press the Keep Warm/Cancel button to turn off the cooker. Release the pressure carefully using the quick release (QR) method according to the manufacturer's instructions.
- Unlock and remove the lid. Stir chili and adjust salt and seasonings, as desired. Serve with your choice of chili toppings, including (but not limited to) Greek yogurt, sliced green onions, diced avocado, sliced jalapeño peppers, chopped cilantro, shredded cheddar cheese, and/or crushed tortilla chips or corn chips.
Recipe Notes
How To Make Chili Spicy
This turkey chili recipe as written is fairly mild. If you want to make a very mild chili, just omit the cayenne pepper. A squeeze of lime can also help tone down a too spicy chili, as does adding a small dollop of Greek yogurt or sour cream. On the other hand, if you're like me and crave an extra spicy turkey chili, you have a couple of options. 1) Increase the cayenne pepper to 1 teaspoon, and/or 2) swap the regular chili powder for chipotle chili powder or ancho chili powder. Keep in mind that you can always adjust the seasonings and salt to taste after cooking.How To Thicken Up Chili
Want to thicken up your turkey chili? Remove the lid and turn the Sauté function back on after releasing the pressure. Allow the chili to cook until the liquid is reduced the desired amount. You could also stir in a tablespoon of Hunt's tomato paste to speed it along.How To Store And Reheat Leftover Chili
Leftover chili can be stored in an airtight container in the refrigerator for up to four days. Reheat on the stove over medium-low heat until warmed through. You may also freeze chili in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.Nutrition
Serving: 1bowl | Calories: 393kcal | Carbohydrates: 23g | Protein: 31g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 96mg | Sodium: 1150mg | Fiber: 6g | Sugar: 4g
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