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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.