📝 About This Recipe
This Instant Pot Turkey Chili is a modern, heart-healthy twist on a classic comfort food staple, trading heavy beef for lean ground turkey without sacrificing a drop of flavor. By utilizing the pressure cooker, we achieve a deep, slow-simmered taste in a fraction of the time, allowing the smoky chipotle and aromatic spices to penetrate the beans and meat perfectly. It is the ultimate one-pot meal for busy weeknights, offering a thick, robust texture that satisfies the soul and warms the spirit.
🥗 Ingredients
The Protein and Aromatics
- 1.5 pounds Ground Turkey (93% lean is preferred for best flavor)
- 2 tablespoons Olive Oil (extra virgin)
- 1 Yellow Onion (large, finely diced)
- 1 Bell Pepper (red or orange, diced)
- 4 cloves Garlic (minced)
The Spice Blend
- 2 tablespoons Chili Powder (mild or medium heat)
- 1 tablespoon Ground Cumin
- 1 teaspoon Smoked Paprika (adds a lovely campfire depth)
- 1 teaspoon Dried Oregano (Mexican oregano is best if available)
- 1 tablespoon Chipotle Chili in Adobo (finely minced for a smoky kick)
The Base and Beans
- 1.5 cups Chicken Bone Broth (low sodium)
- 14.5 ounces Fire Roasted Diced Tomatoes (canned, with juices)
- 2 tablespoons Tomato Paste (for richness and color)
- 15 ounces Cannellini Beans (one can, drained and rinsed)
- 15 ounces Kidney Beans (one can, drained and rinsed)
- 1 teaspoon Maple Syrup (to balance the acidity of the tomatoes)
For Garnish
- 1/2 cup Sour Cream (or Greek yogurt)
- 1/4 cup Fresh Cilantro (chopped)
- 1 Avocado (diced)
- 1/2 cup Sharp Cheddar Cheese (shredded)
👨🍳 Instructions
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1
Turn your Instant Pot to the 'Sauté' setting and allow it to heat up. Add the olive oil to the inner pot.
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2
Add the ground turkey to the pot. Cook until browned, using a wooden spoon to break the meat into small crumbles. This should take about 5-7 minutes.
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3
Add the diced onions and bell peppers to the turkey. Sauté for another 3-4 minutes until the vegetables begin to soften and the onions become translucent.
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4
Stir in the minced garlic, chili powder, cumin, smoked paprika, and oregano. Toast the spices with the meat for 1 minute until fragrant; this blooms the oils in the spices for maximum flavor.
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5
Add the tomato paste and minced chipotle in adobo. Stir well to coat the meat and vegetables, cooking for another minute.
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6
Pour in about 1/4 cup of the chicken broth. Use your wooden spoon to scrape the bottom of the pot thoroughly (deglazing) to ensure no brown bits are stuck, which prevents the 'Burn' notice.
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7
Add the remaining chicken broth, fire-roasted tomatoes (with their juice), maple syrup, cannellini beans, and kidney beans. Stir everything together gently.
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8
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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9
Cancel the Sauté function. Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 15 minutes.
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10
Once the cooking time is complete, allow the pressure to release naturally (NPR) for 10 minutes. This keeps the turkey tender.
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11
Carefully turn the steam valve to 'Venting' to release any remaining pressure. Open the lid away from your face.
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12
Stir the chili. If you prefer a thicker consistency, use the back of your spoon to mash a few beans against the side of the pot and stir them back in.
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13
Taste and adjust seasoning with salt and pepper as needed. Let the chili sit for 5 minutes to thicken further before serving.
💡 Chef's Tips
Always deglaze the pot thoroughly after sautéing the meat to avoid the dreaded 'Burn' error. For a deeper flavor profile, try adding a half-teaspoon of unsweetened cocoa powder with your spices. If you have time, make this a day in advance; the flavors meld and improve significantly overnight in the fridge. If the chili is too thin for your liking, simmer it on the Sauté setting for 5 minutes with the lid off after pressure cooking. Substitute the turkey for ground chicken or even a plant-based crumble for different dietary needs.
🍽️ Serving Suggestions
Serve in deep bowls with a generous dollop of sour cream and a sprinkle of fresh cilantro. Pair with warm, honey-glazed cornbread for a classic sweet and savory combination. Top with pickled jalapeños for an extra acidic bite and heat. Serve over a bed of fluffy white rice or even small pasta shells for a 'Chili Mac' style meal. A crisp, cold Mexican lager with a lime wedge is the perfect beverage pairing.