Pressure Cooker Turkey Chili
Quick, easy, and flavorful turkey chili in the Instant Pot.
Servings 6 people
Calories 460kcal
Ingredients
- 2 Tablespoon vegatable oil
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 4 garlic cloves chopped
- 3 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 lb ground turkey
- 1 (15oz) can sweet kernel corn rinsed and drained
- 1 (15oz) can light red kidney beans rinsed and drained
- 1 (15oz) can dark red kidney beans rinsed and drained
- 1 cup chicken broth
- 1 (28oz) can diced tomato
- 2 Tablespoon very fine cornmeal (optional)
Instructions
- Set your Pressure Cooker to sauté mode. Once it displays "HOT", add vegetable oil. Once oil heats, add onion and red bell pepper and stir until softened, about 3 minutes. Add garlic cloves and cook for about 1 minute more.
- Add ground turkey and stir, cooking until meat is no longer pink. Add chili powder, cumin, oregano, cinnamon, paprika, salt, black pepper, and cayenne pepper. Stir and turn off Pressure Cooker.
- Add corn, kidney beans, and chicken broth and stir. Place can diced tomatoes on top but do not stir, just leave it on top.
- Set Pressure Cooker on Manual (Pressure Cook) for 25 minutes. Cover, making sure the valve is set to seal.
- Once time is up, allow pressure cooker to natural release for 10 minutes, then quick release by switching valve to vent. Once pressure is fully released, open and stir.
- If you find chili to watery, set pressure cooker to sauté until mixture starts to boil and stir until desired consistency, no longer than 5 minutes. Add 2 Tbsp of cornmeal to thicken.
Video
Notes
Top with your favorite Chili toppings: Jalapeno, cheddar cheese, avocado, sour cream, etc.
Suggested tools for Pressure Cooker Turkey Chili
Nutrition
Calories: 460kcal