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)
  1. Gather all ingredients.
  2. 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.
  3. 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).
  4. Add the Broth and press the “Cancel” button to turn the Instant Pot off.
  5. 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).
  6. 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.
  7. 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)
  8. Once the Instant Pot has de-pressurized, remove the lid and stir thoroughly.
  9. 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.

Dinner, Lunch, Main Dish, Soup, Stew



Brown Sugar Oatmeal Cookies ~ Gluten-Free

Brown Sugar Oatmeal Cookies ~ Gluten-Free

These Oatmeal Cookies are so buttery and chewy that they melt in your mouth. I also love the fact that there are only 8 ingredients needed…all ingredients that we usually have on-hand.
Of course, a HUGE “Thank You” to Ree Drummond (aka: The Pioneer Woman) for sharing the original recipe for these wonderful cookies! The only thing that I changed was swapping out the regular flour with Gluten-Free Flour 😉 These cookies earned a 5-Star review in our house!

  • 2 Cups Dark Brown Sugar (firmly packed)
  • 1 Cup Salted Butter, Softened
  • 2 tsp Vanilla Extract
  • 2 Large Eggs
  • 1 1/2 Cups Better Batter All Purpose Gluten Free Flour Mix (you can use other brands, but make sure they contain Xanthan Gum – results will vary)
  • 1 tsp Salt (table)
  • 1/2 tsp Baking Soda
  • 3 Cups Gluten-Free Old Fashioned Oats (I use Quaker Brand)
  • 1/2 Cup Finely Chopped Nuts (optional ~ I did not include nuts due to nut allergies)
  1. Preheat oven to 350 degrees.
  2. Gather the ingredients.
  3. Line 1-2 cookie sheets with Parchment Paper or a baking pad. Set aside.
  4. Using a stand mixer, with the paddle attachment, combine the Brown Sugar and Softened Butter until light and fluffy.
  5. Next, add the Vanilla and the Eggs, one at a time, scraping down the sides of the bowl after adding each Egg.
  6. In a separate bowl, combine the GF Flour, Salt and Baking Soda until well-blended.
  7. Slowly add the Flour mixture to the Butter mixture, one cup at a time, mixing until just combined after each addition.
  8. Next, add the Oats (and Chopped Nuts, if using), one cup at a time, scraping the sides of the bowl after each addition. Mix until all Oats are blended (be sure to check the very bottom of the bowl for any dry oats).
  9. Using a cookie scoop or spoon of your desired size (I used a 2″ cookie scoop), drop cookie dough balls onto prepared cookie sheets several inches apart (they spread!)
  10. Bake for 12-14 minutes (longer if you want crispy cookies).
  11. Cool on the cookie sheets for about 2 minutes before transferring them to a wire cooling rack.
  12. Enjoy with a cold glass of milk or a bowl of Vanilla Ice Cream 🙂
Desserts, Snacks