Instant Pot Turkey Chili

Prep: 15 mins

Cook: 30 mins

Difficulty: Easy

Servings: 4 Servings

Simmering a pot of chili for hours on a cold winter day is one of my favorite things to do — or at least it used to be. Last winter I planned on making a batch of chili, got all my ingredients together, and … life happened. After spending all day running around, I thought that chili was no longer an option. Then I eyed my Instant Pot. To be honest, even though I love pressure cooking, I was skeptical. Would the fast cooking time rob the chili of the deep flavor that I love?

Ingredients

2 tablespoons olive oil
1 pound ground turkey
1 medium onion, finely diced
1 medium green bell pepper, cored and finely diced
3 medium carrots, peeled and thinly sliced
3 stalks celery, thinly sliced
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (about 15-ounce) can black beans, drained and rinsed
1 (4-ounce) can chopped green chiles, drained
1/2 cup water
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon tamari or soy sauce (optional)
Toppings options: shredded cheddar cheese, sliced scallions, diced avocado, sour cream

Instructions

Place the oil in an electric pressure cooker or Instant Pot. Turn the sauté setting on and heat the oil until shimmering. Add the turkey and cook, stirring constantly to break up the meat into small pieces, until no longer pink, about 4 minutes.
Add the onion, bell pepper, carrots, celery, and garlic. Cook, stirring occasionally, for 3 minutes. Add the tomatoes, black beans, green chiles, water, chili powder, cumin, salt, and tamari or soy sauce if using. Stir to combine.
Secure the lid and close the vent. Set the cook time for 20 minutes at high pressure. When the cook time is complete, quick release the pressure. Open the lid away from your face. Stir the chili. Taste and season with salt, soy sauce or tamari, and other seasonings as needed. Serve the chili with your desired toppings.