You literally can’t go wrong with this Instant Pot turkey chili recipe! Simply brown some meat, toss in the rest of the ingredients and hit start! Feel free to adjust the heat level by adding more chipotle peppers and/or adobo sauce. The cocoa powder and cinnamon are ideas I got from my favorite chili seasoning available at a local spice shop – they really transform the dish! I like to top this with sour cream, green onion and shredded smoked cheddar.
Instant Pot Turkey Chile Recipe Cooking Instructions:
1. Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.
2. Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and peppers and then cook for an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.
3. Select high pressure according to manufacturer instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. Release pressure carefully using the quick-release method according to manufacturer instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.
Making turkey chili in an instant pot is a great way to get a delicious and hearty meal on the table on a busy weeknight. This chili is super simple to make and it tastes amazing! The spices blend perfectly to create a delicious flavor that everyone will love. I always make a big batch so we have leftovers for the week. It’s one of our family’s favorite meals!
Instant Pot Turkey Chili
Ingredients
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion chopped
- 1 jalapeno pepper seeded and minced
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 1 (15.5 ounce) can dark red kidney beans drained and rinsed
- 1 (15.5 ounce) can light red kidney beans drained and rinsed
- 1 (15 ounce) can tomato sauce
- 1 chipotle pepper in adobo sauce minced
- 2 tablespoons adobo sauce from chipotle peppers
- salt to taste
Instructions
- Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.
- Select high pressure according to manufacturers instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.
