Healthy Turkey Chili Instant Pot Food

INSTANT POT TURKEY CHILI

Steps:

• On 6 or 8 quart Instant Pot, press Sauté and let appliance preheat until display says Hot.
• Swirl a bit of oil to coat, add ground turkey and cook for 4 minutes, breaking into small pieces with spatula often. Meat doesn't have to cook through.
• If you see bottom of the pot has stuck browned bits of meat, add 1/2 cup broth and deglaze the pot. If not - then it's fine. My 6 quart Instant Pot runs hotter than 8 quart.
• Press Cancel and add remaining 1/2 cup (if deglazed) or 1 cup broth.
• Add onion, garlic, bell pepper, corn, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes and tomato paste. Do not stir to avoid Burn.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes.
• After release pressure using Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. Open the lid, stir and serve hot with your favourite toppings.

INSTANT POT® TURKEY CHILI

Steps:

• Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.

INSTANT POT TURKEY CHILI

Steps:

• Preheat Instant Pot to saute setting. Add 2 tablespoons olive oil and swirl to coat. Add turkey, season generously with salt and pepper, and cook, stirring occasionally, until cooked through and beginning to turn golden, about 8 minutes. Remove turkey to a bowl.
• Add 2 tablespoons olive oil and add onions, poblanos, celery, and garlic. Season with salt and pepper and cook, stirring, until golden in spots, about 8 minutes.
• Make a well in the center and add remaining 1 tablespoon oil. Add chile powder, paprika, cumin, and coriander. Stir to coat with olive oil and cook until fragrant and toasted, about 30 seconds. Add tomato paste, molasses, chopped tomatoes, chiles in adobo and sauce, sweet potatoes, corn, dried beans, and chicken broth. Return turkey to pot and stir to combine. Season to taste with salt and pepper.
• Top with lid and set pressure to high. Cook 30 minutes. Release pressure naturally for 30 minutes before releasing pressure manually.
• Serve, garnished with sour cream, cilantro, lime wedges, and avocado.