Name: Instant Pot Turkey Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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)

Instant Pot Turkey Chili

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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.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Lunch, Main Dish, Soup, Stew

Servings 12 Servings

Ingredients

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
½ 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

Instructions

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 🙂

Notes

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.