InstantPot Turkey Chili
IP Turkey Chili Recipe
The InstantPot is one of my best friends in the kitchen. I love that it has a sauce function, so I can get some browning on my meat or veggies right in the pot that they will be slow cooked in.
I use ground turkey as a lighter alternative to ground beef, but you can use ground beef or chicken as well. I like beans in my chili- and canned works just fine! Whole Foods has a canned chili bean mix, but if I can’t find that I’ll use pinto or red kidney beans.. or black beans if that’s all I have!
I like my chili thick, so while the IP is a shortcut I still let it simmer with the lid off once done with the pressure cooking phase. This gets me the consistency I particularly like, but you can also eat the chili right after pressure cooking if short on time.
InstantPot Chili rocks because:
- Quick & easy enough for weeknight dinners!
- Can pair with rice or have a “toppings bar”
- Filling & satisfying to eat – heartwarming comfort food for cool weather
- Great for entertaining guests or host a chili party… especially Tailgating!
- Can make ahead and reheat before serving
1-1.5lb ground turkey
1 can chili beans, drained
1 can tomato sauce
1 can diced tomatoes
1 bell pepper, diced
1 jalapeño, diced (optional or remove seeds if you do not want spicy)
1 onion, diced
3 garlic cloves, minced or 3 t. Mojo garlic sauce
2 T. BBQ Seasoning
6 T Chili Powder
2 T. Adobo
1 t. Cumin
2 T. Worcestershire sauce
2 T. Oil
1 bay leaf
Salt & Pepper
- Heat up your InstantPot on the Saute function and add oil. Once hot, add onions, peppers, garlic, and bay leaf. Sauce for 2-3 minutes until fragrant and add ground meat. Brown meat for approx. 5 minutes.
- Deglaze the pot by adding Worcestershire sauce and gently scraping any brown bits stuck in the pan.
- Add the seasonings, stir and then add the beans and tomatoes. Fill an empty can with water (do this twice) and add to the pot. (You can also swap this for a 1-2 cans of beer!) Stir everything and put the lid on.
- Set the InstantPot to Pressure Cook at high for 20 minutes. (The vent knob needs to be in “Sealed” position).
- Once done, let the IP naturally release. This means you don’t turn the vent knob. Once the cook time counts down and the pot beeps indicating time is up, leave it alone. You'll know that the pressure has released once the float valve pops down into the lid, making a clicking sound.
- After the natural release, if you’d like to thicken it.. here’s what I always do. Take the lid off and set the IP to sauté for 20 minutes, stirring occasionally.
And you gotta have hot sauce!