A big pot of chili is the thing to serve when friends come over to watch the game or on a chilly evening when you just want to hunker down with the family. The recipe below is great for both of these occasions and everything in between. And by making it in the Instant Pot, you’ll develop cooked-all-day flavor in a fraction of the time.
Chili is, by nature, a hearty, filling dish, but preparing it with ground turkey instead of the more traditional beef makes it a bit more healthful. Although lighter, this recipe is still packed with flavor from chili powder, cumin, paprika, and oregano. A bottle of beer is the secret ingredient that provides both depth and a bit of acid. Serve this spicy stew topped with grated cheddar cheese, sour cream, and hot sauce if you like.
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Cooktop Cove
Instant Pot Turkey Chili
8
10 minutes
20 minutes, plus 15 minutes to come to pressure
45 minutes
2 tablespoons olive oil
2 pounds ground turkey
1 onion, diced
3 garlic cloves, minced
1 ½ teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
¼ cup chili powder
2 tablespoons ground cumin
1 tablespoon paprika
2 teaspoons dried oregano
2 red bell peppers, seeded and diced
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans pinto beans, drained and rinsed
1 (12-ounce) bottle beer
1 cup chicken broth
Heat the oil in the Instant Pot using the sauté function. Add the turkey, onion, garlic, salt, and pepper.
Cook, stirring and breaking up the meat with a spatula, until the meat is thoroughly browned and the onion is softened, 8 to 10 minutes.
Stir in the chili powder, cumin, paprika, and oregano. Cook, stirring, for about 30 seconds more.
Add bell pepper, tomatoes, beans, beer, and broth, and stir to mix.
Close the Instant Pot and set the valve to the sealed position. Pressure-cook on high for 10 minutes.
When the cooking time is up, quick-release the pressure. Serve hot.
