Instant Pot Turkey Chili
User Reviews
5
4 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Additional Time
20 mins
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Total Time
45 mins
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Servings
6 people
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Calories
208 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Instant Pot Turkey Chili
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Our Instant Pot Turkey Chili is a rich, hearty chili that's made in just 45 minutes, but it tastes like it simmered all day! The secret ingredient adds the perfect balance to this turkey chili and the turkey and beans are so tender!
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Ingredients
- 1 pound ground turkey lean
- 2 teaspoons olive oil
- 1 medium yellow onion diced
- 1 jalapeno pepper minced, more or less to taste
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1 cup beef broth
- 1 teaspoon cocoa powder
- 3 tablespoons tomato paste
- 15 ounces diced tomatoes canned
- 15 ounces Kidney Beans drained, canned
- 8 ounces tomato sauce canned
- 1 tablespoon apple cider vinegar
Instructions
- Set the Instant Pot to saute and add the olive oil. Once hot, add the turkey, diced onion, and jalapeno. Brown the meat, breaking it up as it cooks. Add the garlic and continue cooking for 1 minute.
- Add the chili powder, cumin, paprika, and salt to Instant Pot and continue sauteing for 3-5 minutes, until the spices are fragrant.
- Add the beef broth to the pot and use a wooden spoon to scrape up any stuck bits on the bottom of the pot. This will prevent a burn error while pressure cooking.
- Add the cocoa powder, tomato paste, canned tomatoes (juices included), kidney beans, tomato sauce, and vinegar. Stir mixture to combine.
- Place the lid on the Instant Pot and set the vent to sealing.
- Cook on high pressure for 15 minutes. Let pressure release naturally.
- Remove the lid and stir to combine. Taste and add additional salt if desired.
- Serve topped with sour cream, cheddar, and corn chips or oyster crackers.
Notes
- We remove the ribs and seeds from the jalapeno and this makes a very mild, family-friendly chili. For more spice, leave the seeds in and/or add an extra pepper.
- We prefer light kidney beans in our chili, but any variety of canned beans should work well.
- This recipe will also work with ground beef, if you're not a fan of turkey.
Nutrition Information
Show Details
Serving
1bowl
Calories
208kcal
(10%)
Carbohydrates
22g
(7%)
Protein
24g
(48%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
42mg
(14%)
Sodium
1534mg
(64%)
Potassium
880mg
(19%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
1541IU
(31%)
Vitamin C
16mg
(18%)
Calcium
81mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 208kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 24g | 48% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 42mg | 14% |
| Sodium | 1534mg | 64% |
| Potassium | 880mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 1541IU | 31% |
| Vitamin C | 16mg | 18% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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