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



Mexican Chicken & Rice Soup

Mexican Chicken & Rice Soup

This soup is warm, hearty and filling…making it perfect for these cold Winter days! I particularly like this soup because it’s not only wonderful on Day 1, but also gets tastier and thicker as time goes by. Top with your favorite toppings, such as avocados, sour cream, shredded cheese, chopped onions, lime, etc. Enjoy 🙂

Soup

  • 2 Tbsp Olive Oil
  • 1-2 Garlic Cloves (Finely Chopped)
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Chile Powder
  • 1 Can (14.5 oz) Crushed Tomatoes
  • 6 Cups Chicken Broth
  • 2-3 Boneless Skinless Chicken Breasts
  • 1 Cup Rice, uncooked (I use Basmati or Jasmine)
  • Salt (to taste (optional))
  • Pepper (to taste)

Toppings (The Sky is the Limit!)

  • Avocados (Cut into bite-size pieces)
  • Chopped Onions (Green or White…any variety)
  • Shredded Cheese
  • Sour Cream
  • Croutons
  • Lime Juice
  1. Gather the ingredients.
  2. In a large Stock Pot (or Dutch Oven), heat the Olive Oil over medium-low. Add the Garlic and cook for 2-3 minutes or until Garlic starts to turn a light golden brown.
  3. Add the spices (Coriander, Cumin and Chile Powder) and cook for 1-2 minutes.
  4. Next, add the Chicken Broth and Tomatoes. Increase the temperature to medium-high or high and bring to a simmer, stirring constantly.
  5. Once the mixture starts to bubble, decrease the temperature back to medium-low and add the Chicken Breasts. Cook for about 10-12 minutes, stirring often and turning the Chicken Breasts over halfway through to evenly cook.
  6. Remove the Chicken Breasts from the pot, placing on a cutting board to be shredded once it’s cool enough to handle.
  7. While Chicken is cooling a little, add the Rice, Ground Pepper and Salt (if adding). Continue cooking over medium-low heat while you shred the chicken.
  8. Add the shredded Chicken back into the stock pot and continue cooking until the Rice is thoroughly cooked (about 15-20 minutes, depending on the type of Rice you use).
  9. Serve the soup with the assortment of toppings.
    Yummy!
Lunch, Main Dish
Mexican



Easy Homemade Beef & Chicken Chili (No Beans; Gluten-Free & Keto Friendly)

Easy Homemade Beef & Chicken Chili (No Beans; Gluten-Free & Keto Friendly)

There is nothing better than a huge pot of Homemade Chili simmering on the stove! I make this Beef & Chicken Chili just about every other weekend throughout the Fall and Winter seasons. It’s so easy to make and the mix of chili spices is delectable! And, it’s Gluten-Free and Keto Friendly! Enjoy 🙂

  • 2 lbs Lean Ground Beef
  • 2 lbs Lean Ground Chicken
  • 1 Large Onion, diced (I use Vidalia)
  • 1 Tablespoon Olive Oil
  • 5 Tablespoons Chili Powder
  • 4 Tablespoons Ground Cumin
  • 2 Tablespoons Garlic Powder
  • 2 teaspoons Salt
  • 1 teaspoon Ground Pepper
  • 1/2 teaspoon Cayenne Pepper (Increase by 1/8 teaspoon at a time of you want a spicier chili)
  • 1 12 oz. Canned Tomato Paste
  • 1 Cup Beef or Chicken Broth (I usually use Beef Broth)
  • 1 Large Fresh Tomato, diced (Or canned (Otional))
  • Shredded Cheddar Cheese (Topping)
  • Sour Cream (Topping)
  • Green Onions (Topping)

The Meats

  1. Gather Ingredients
  2. In a large pot, heat the oil over medium to medium-high heat for about 2-3 minutes. Add the chopped onions and cook until translucent, about 5 minutes.
  3. Add the ground meats to the pot and cook until browned (about 8-10 minutes). Lower temperature to medium-low.

The Spices

  1. In a medium sized bowl, add all of the spices and blend well.
  2. Next, add the blended spices to the meat mixture. Mix well.

The Broth and Tomato

  1. Add the tomato paste, diced tomato and broth to the pot. Mix well.
  2. Cook for 20-30 minutes, stirring occasionally.
  3. Serve with shredded cheddar cheese, sour cream, onions, etc.
Lunch, Main Dish
Mexican