This Instant Pot turkey chili is about to become your new favorite chili ever! Healthy, filling, and flavorful with just a hint of heat without being too spicy, the Instant Pot lets it simmer for a rich flavor with no hovering over the stovetop. Easy to make and perfect for fall, tailgating, and parties.
215-ounce cansred kidney beans light or dark, drained
jalapeño slicesfresh or pickled
sour cream or yogurt
On Sauté mode, heat 1 tablespoon oil in the Instant Pot. Add turkey and brown, breaking up with a spoon or spatula.
Heat 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.
Pour 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.
Flavor variation: Leave the seeds in your jalapeño, or even add more than one.
Thicker chili: Add a little more tomato paste.
How to freeze this recipe: Choose a plastic bag (or bags) made especially for the freezer and keep frozen as long as 2-4 months.
Recipe yields approximately 6 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.