Instant Pot Turkey Chili
1 lb ground turkey
1 cup broth, low sodium
1 large onion (diced)
3 large garlic cloves (minced)
1 bell pepper (diced)
1 1/2 cups corn (canned or frozen)
14 oz can red kidney beans, low sodium
14 oz can navy beans, low sodium
14 oz can pinto beans or black eyed peas, low sodium
Chili powder (2 tbsp for mild, 3 tbsp for spicy)
1 tsp cumin
1 tsp oregano, dried
1/2 tsp paprika
3/4 tsp salt
28 oz can diced tomatoes, low sodium
6 oz can tomato paste, low sodium
Green onion, cilantro, cheese, plain yogurt and whatever else you may like (for toppings)
On 6 or 8 quart Instant Pot, press Sauté and let it preheat until display says Hot.
Add just a bit of oil to coat, add ground turkey and cook for 4 minutes, breaking into small pieces with spatula. Meat doesn’t have to cook through.
If you see you see brown bits of meat sticking to the bottom of the pot, add 1/2 cup broth and de-glaze the pot. If not – then it’s okay to proceed. Some Instant Pots runs hotter than others.
Press Cancel and add remaining 1/2 cup (if de-glazed) or 1 cup (if not de-glazed) broth.
Add onion, garlic, beans, chili powder, bell pepper, corn, cumin, oregano, paprika, salt, diced tomatoes and tomato paste. Do not stir at this point to avoid burn.
Close the lid, set the pressure vent to Sealing and press Pressure Cook on High or Manual for approximately 15 minutes.
After release pressure using Quick Release by turning pressure valve to the Venting position, which takes approximately 2 to 3 minutes.
Open the lid, stir, serve, and enjoy!