Instant Pot Turkey Chili
Instant Pot Turkey Chili
I don’t think that there is anything better than a hot bowl of Chili and fresh Corn Bread on a cold afternoon! Plus, making it in an Instant Pot brings this delicious Chili to fruition in about 30 minutes (prep and cook time!) I hope you enjoy this yummy Turkey Chili as much as we do 🙂
A HUGE “Thank You” to Olena @ ifoodreal.com for sharing the original version of this wonderful recipe – due to multiple food allergies I had to make some changes and omissions to her recipe.
- 1-2 Tbsp Canola Oil
- 2 lbs Ground Turkey
- 2 Cups Beef Broth (you can use any other broth desired)
- 3 tsp Garlic, minced (I use the garlic in a jar, found in the produce section)
- 1/2 Large Vidalia Onion, chopped
- 1 15 oz. Can Corn (If you like Corn, use 2 cans)
- 4 Tbsp Chili Powder
- 2 tsp Ground Cumin
- 2 tsp Dried Oregano, Chopped
- 1 tsp Paprika
- 1 tsp Salt
- 2 15 oz. Can Tomato Sauce
- 1 12 oz. Can Tomato Paste (add more if you like a really thick chili)
- Gather all ingredients.
- In a 6-qt (or 8-qt) Instant Pot, add the 1-2 Tbsp Canola Oil and put in the “Saute” mode until the oil starts to shimmer.
- Swirl the Oil around to coat the bottom of the pot and add the Ground Turkey, breaking it up into smaller pieces; cook for 4-5 minutes (it does not have to cook completely at this stage).
- Add the Broth and press the “Cancel” button to turn the Instant Pot off.
- Next, add the Garlic, Onion, Corn, all of the Spices, Tomato Sauce and Tomato Paste: do NOT stir! (the bottom will Burn if you stir).
- Place the lid on the Instant Pot and seal; press the “Pressure Cook” button and make sure it’s on “High” – set for 15 minutes.
- After the 15 minutes cook time is up, release the pressure by turning or pressing down the Quick Release valve (this will take about 2-3 minutes)
- Once the Instant Pot has de-pressurized, remove the lid and stir thoroughly.
- Serve hot with your favorite toppings and some fresh Corn Bread or crusty French Bread 🙂
Store any leftovers in a airtight container in the refrigerator for 4-5 days.
You can also freeze fully cooked and cooled chili in an airtight container for up to 3 months; thaw on the stovetop on Low.