INSTANT POT® TURKEY CHILI
It doesn't get easier than this! Brown some meat, then toss in the rest of the ingredients and hit start! Feel free to adjust the heat level by adding more chipotle peppers and/or adobo sauce. The cocoa powder and cinnamon are ideas I got from my favorite chili seasoning available at a local spice shop - they really transform the dish! I like to top this with sour cream, green onion and shredded smoked cheddar.
Provided by France C
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 55m
Yield 8
Number Of Ingredients 20
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.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 26.5 g, Cholesterol 45.1 mg, Fat 7.5 g, Fiber 9.3 g, Protein 19 g, SaturatedFat 1.6 g, Sodium 1085 mg, Sugar 6.4 g
PRESSURE-COOKER TURKEY CHILI
I've taken my mother's milder recipe for chili and made it thicker and more robust. It's a favorite, especially in fall and winter. -Celesta Zanger, Bloomfield Hills, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook turkey until no longer pink, 6-8 minutes, breaking it into crumbles; remove and drain turkey. Add water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Return turkey to pressure cooker. Stir in tomatoes, pasta sauce, beans, celery, onion, green pepper, corn and seasonings., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, serve with sour cream, avocado and jalapeno. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 535mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
PRESSURE COOKER TURKEY CHILI
Let the pressure cooker infuse your turkey chili with flavors you would otherwise have to wait several hours to achieve. Substituting ground turkey for ground beef in recipes like this chili can reduce the saturated fat and cholesterol in your meals. Finish with all your favorite chili toppings and no one will know you made such a smart swap! Serve with optional toppings: shredded Cheddar cheese, tortilla chips, chopped green onions, sour cream, or cilantro!
Provided by Team Mealthy
Categories Soups and Stews
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in pressure cooker set to Sauté on Normal. Add onion and garlic and sauté until translucent, about 5 minutes. Add turkey, breaking meat into small chunks with a wooden spoon, and cook until completely browned, 5 to 10 minutes. Add cumin, chili powder, salt, and pepper to turkey mixture and mix well. Stir red bell pepper, green bell pepper, yellow bell pepper, black beans, kidney beans, corn, tomato purée, diced tomatoes, and chicken broth. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 25 minutes on High Pressure. Set steam vent handle to Venting to quick-release pressure. Press Sauté button and cook chili uncovered until chili thickens, about 15 minutes more.
EASY PRESSURE COOKER TURKEY CHILI
Healthy turkey chili is made with lean ground turkey, beans and fresh vegetables. It's spicy, fresh and delicious, and can be made in less than an hour.
Provided by Anne
Categories Dinner
Time 40m
Number Of Ingredients 14
Steps:
- Prepare the Ingredients: chop up the vegetables, measure the spices, drain the beans, squeeze the lime juice and cilantro.
- Heat the pressure cooker on saute setting.
- Once the pressure cooker is hot, add the olive oil; swirl it around the instant pot to make sure the bottom of the instant pot is coated with oil, and add the turkey.
- Cook until the turkey is almost cooked through; add the vegetables, cook for 3 to 5 minutes.
- Cancel the saute function and stir in the spices.
- Add the tomatoes and give them a gentle stir. Cover the pressure cooker and set it to cook high for 10 minutes.
- Once the pressure cooking process is complete, slow-release for 10 minutes longer. Carefully manual release the remaining pressure.
- Stir in the beans, chopped cilantro and lime juice. Cover the cooker loosely and set the heat to warm. Serve once the beans are heated through.
Nutrition Facts : Calories 331 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 14 grams fat, Fiber 10 grams fiber, Protein 22 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 717 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PRESSURE COOKER CHILI
Steps:
- Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
- Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
- Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
- Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.
25-MINUTE TURKEY CHILI
This recipe for turkey chili is a nice change of pace from traditional beef dishes, offering a whole different set of flavors to enjoy. I like to serve cheddar cheese bread on the side. You can also serve the chili over rice. -Traci K Wynne, Denver, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Combine the first 11 ingredients in a 6-qt. electric pressure cooker. Crumble turkey over top; stir to combine. Lock lid; close pressure-release valve. Adjust pressure to high and set time for 5 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.
Nutrition Facts : Calories 231 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 817mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 21g protein.
PRESSURE COOKER CLASSIC BEEF CHILI
Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or add a big pinch of cayenne - or throw a couple of extra jalapeños into the pot. Keep in mind that the leaner the beef, the less flavorful the chili. Eighty percent is a good bet here. You can also substitute ground pork or dark meat turkey. Leftover chili freezes like a dream.
Provided by Melissa Clark
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the oil in the pressure cooker (see Tip) set to the sauté function on high if possible. Add beef, spread it over the bottom of the pot over the oil, and let it brown without stirring for 7 minutes. Give it a good stir and sauté for 1 more minute, then use a slotted spoon to transfer it to a plate. Season meat with 1 teaspoon salt.
- Stir in onion, bell pepper, jalapeño, garlic and 1/2 teaspoon salt; cook until softened, about 5 minutes.
- Stir in chili powder, tomato paste, and cumin, cook until fragrant, about 1 minute. Stir in beef and any juices from the plate, oregano, tomatoes, beans and remaining 1/2 teaspoon salt, then cover and cook on high pressure for 8 minutes. Let pressure release naturally.
- Stir in cilantro and a squeeze or two of lime juice, then taste and adjust seasonings if necessary. Serve with sour cream, avocado and pickled jalapeño if you like.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 793 milligrams, Sugar 6 grams, TransFat 1 gram
INSTANT POT TURKEY CHILI
Make and share this Instant Pot Turkey Chili recipe from Food.com.
Provided by norasingley
Categories Poultry
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 23
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.
INSTANT POT TURKEY CHILI
Browning the ground turkey and aromatics on the "sauté" setting of the Instant Pot before simmering is essential for depth of flavor in this one-hour chili.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h
Yield Serves 6 to 8; Makes 8 cups
Number Of Ingredients 13
Steps:
- Heat oil in a 6-quart multicooker set to the high "Saute" setting. Add turkey, breaking up meat with the back of a spoon, until cooked through, 4 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Add 1 3/4 cups onion, poblano, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper to multicooker; cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Add chili powder, cumin, and tomato paste; cook 2 minutes. Stir in tomatoes, chickpeas, corn, cooked turkey, and 1 cup water. Secure lid of multicooker.
- Cook on high "Bean/Chili" setting for 20 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Adjust seasoning as desired. Serve with remaining 1/4 cup onion, cheese, cilantro, and jalapeno. To store, let chili cool to room temperature, then refrigerate in airtight containers up to 3 days.
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