Why You’ll Love This Instant Pot Turkey Chili Recipe
If you’re looking for a hearty meal that’s not only delicious but also easy to make, then you’ll love this Instant Pot Turkey Chili recipe.
It’s a perfect blend of flavors that warms you from the inside out. The Instant Pot cuts down on cooking time, so I can enjoy this comforting dish without spending hours in the kitchen.
Plus, it’s packed with nutritious ingredients, making it a guilt-free indulgence. Whether I’m feeding a crowd or just myself, I appreciate how satisfying and filling it is.
Trust me; you’ll find yourself coming back for seconds!
Ingredients of Instant Pot Turkey Chili
When it comes to making a delicious Instant Pot Turkey Chili, having the right ingredients is key. This recipe is all about hearty flavors and wholesome goodness, and trust me, once you gather everything, you’ll be ready to whip up a bowl of comfort in no time.
Now, let’s explore the ingredients you’ll need for this flavorful dish.
Ingredients for Instant Pot Turkey Chili:
- 5 tablespoons olive oil, divided
- 1 lb ground turkey, preferably dark meat
- Kosher salt & freshly ground black pepper, to taste
- 1 large yellow onion, coarsely chopped
- 1 large poblano pepper, deseeded and roughly chopped
- 2 stalks celery, thinly sliced
- 3 garlic cloves, roughly chopped
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1 teaspoon coriander
- 2 tablespoons tomato paste
- 1 1/2 tablespoons molasses
- 1 can chopped San Marzano tomatoes (28-ounce)
- 2 chiles in adobo seasoning, chopped, plus 3 tablespoons sauce
- 1 large sweet potato, scrubbed and cut into 3/4-inch cubes (about 3/4 pound)
- 2 cups fresh corn
- 2 cups dried beans, such as black, pinto, or cranberry
- 2 1/2 cups low sodium chicken broth
- Sour cream, for serving
- Chopped cilantro, for serving
- Lime wedge, for serving
- Cubed avocado, for serving
Now, let’s talk a bit about these ingredients. The ground turkey is a great lean protein choice that makes this chili lighter without sacrificing flavor.
And don’t skip the poblano pepper; it adds a wonderful mild kick that gives depth to the dish. If you’re feeling adventurous, you could mix and match the beans or even use canned beans for convenience, though I must say, cooking dried beans can feel like a badge of honor.
Just remember to soak them overnight if you go that route. And, of course, the toppings are what truly elevate this chili—creamy avocado, zesty lime, and fresh cilantro bring a burst of freshness.
How to Make Instant Pot Turkey Chili
Alright, let’s immerse ourselves in the wonderfully aromatic world of Instant Pot Turkey Chili! To kick things off, you’ll want to preheat your Instant Pot by setting it to the sauté setting. Once it’s nice and hot, drizzle in 2 tablespoons of olive oil. This is where the magic begins. Toss in that 1 pound of ground turkey—preferably dark meat, because who doesn’t love a bit of flavor? Season it generously with kosher salt and freshly ground black pepper. As it sizzles away, stir occasionally until the turkey is cooked through and starts turning that lovely golden color, which should take about 8 minutes.
Once it’s done, scoop the turkey out into a bowl and set it aside for now.
Now, in that same pot, add another 2 tablespoons of olive oil and introduce the coarsely chopped yellow onion, roughly chopped poblano pepper, thinly sliced celery, and the roughly chopped garlic. Don’t be shy with the salt and pepper again; we want to bring out those flavors. Stir everything together and let it cook for about 8 minutes, until the veggies are golden in spots and their aroma fills the kitchen—trust me, it’s heavenly.
Time to bring in the spices! Make a little well in the center of the veggies, add the remaining 1 tablespoon of olive oil, and toss in 1 tablespoon of chili powder, 2 teaspoons of paprika, 1 1/2 teaspoons of cumin, and 1 teaspoon of coriander. Stir them around until they’re fragrant, about 30 seconds, and then add in 2 tablespoons of tomato paste and 1 1/2 tablespoons of molasses. This is where things start getting interesting.
Next, pour in that beautiful 28-ounce can of chopped San Marzano tomatoes along with the 2 chiles in adobo seasoning and 3 tablespoons of sauce. Now, let’s add some heartiness—throw in your 3/4 pound of cubed sweet potato, 2 cups of fresh corn, and 2 cups of dried beans (or canned if you’re feeling less ambitious).
Finally, pour in 2 1/2 cups of low sodium chicken broth and return the turkey to the pot, stirring everything together. Give it a taste and season with more salt and pepper if needed. Now, close that lid, set your pressure to high, and cook for 30 minutes. After the timer goes off, let the pressure release naturally for 30 minutes before you release the rest manually.
It’s like waiting for a surprise; the anticipation is half the fun. When you finally open that lid, be prepared for a steaming bowl of chili goodness. Serve it up with a dollop of sour cream, a sprinkle of chopped cilantro, a lime wedge, and some creamy avocado. Enjoy every bite, and don’t forget to bask in the glory of your culinary triumph.
Instant Pot Turkey Chili Substitutions & Variations
While the original Instant Pot Turkey Chili recipe is delicious as is, there are plenty of substitutions and variations that can cater to different tastes and dietary preferences.
For a vegetarian option, swap the turkey for lentils or mushrooms. If you’re looking for a spicier kick, add more chiles or a dash of cayenne pepper.
You can also use quinoa instead of beans for a gluten-free alternative. Experiment with different vegetables like bell peppers or zucchini, and try adding black beans or chickpeas for added protein.
Don’t hesitate to adjust spices and toppings to make it uniquely yours!
What to Serve with Instant Pot Turkey Chili
Serving Instant Pot Turkey Chili is a great opportunity to elevate your meal with delicious sides and toppings.
I love pairing it with warm, crusty bread or cornbread to soak up all that flavorful chili. You can’t go wrong with a fresh green salad for a revitalizing contrast.
For toppings, I recommend a dollop of sour cream, a sprinkle of cilantro, and a squeeze of lime for that zesty kick. Avocado adds creaminess and pairs perfectly with the spices.
Feel free to set up a toppings bar, so everyone can customize their bowls just the way they like!
Additional Tips & Notes
To make your Instant Pot Turkey Chili even more enjoyable, consider a few handy tips.
First, if you like it spicier, add more chiles in adobo or a dash of hot sauce.
I also recommend letting the chili sit for a few hours or overnight for the flavors to meld beautifully.
If you’re short on time, canned beans work well—just rinse them before adding.
For a thicker texture, mash some of the beans after cooking.
Finally, don’t skip the toppings; they elevate the dish!
Sour cream, cilantro, lime, and avocado add freshness and richness you won’t want to miss.