Instant Pot Turkey Chili
This Instant Pot Turkey Chili with sweet potatoes is a nutrition-packed, crowd-pleasing dinner. It's loaded with rich tomatoes and hearty beans, and can be converted to a freezer meal!
Ingredients
- 1 cup onion chopped
- 2 teaspoon salt
- 2 teaspoon pepper
- 1 lb ground turkey
- 1 sweet potato diced
- 15.5 oz chick peas
- 15.5 oz chili beans
- 10 oz Rotel
- 15.5 oz diced tomatoes
- 2 cups chicken broth
- 2 packs chili seasoning
Toppings (optional)
- 1 cup shredded cheddar cheese
- 8 oz sour cream
- 1 bag tortilla chips
- 1 pack cornbread mix with eggs/milk to prepare
Instructions
- Set your Instant Pot to sauté mode. Once warm, add a little bit of oil and add onion to the pot. Cook for 3-4 minutes, until slightly brown and translucent. Season with salt and pepper.
- Add ground turkey to Instant Pot. Cook for 4-5 minutes, or until cooked through. Scrape all of those yummy browned bits from the bottom of the pressure cooker liner.
- Once turkey is cooked through, add remaining soup ingredients to the pressure cooker. Lock on the lid.
- Set Instant Pot to manual mode, high pressure, 15 minutes. Once cook cycle is over, release the remaining pressure by turning valve on top of the pot.
- Stir well. Serve topped with cheese or sour cream, with cornbread or tortilla chips on the side.
Notes
- I use a 6-quart Instant Pot; only double the recipe if using an 8-quart model.
- To avoid a burn notice, be sure to scrape all browned bits from the bottom of the pot before pressure cooking.
- This recipe also works in a Crock Pot (8–10 hours on low) or on the stovetop (simmer 2–3 hours), just sauté the turkey first.
- Store leftovers in a glass or stainless steel container in the fridge for 3–4 days; reheat in the microwave as needed.
- For a freezer meal, pre-cook turkey, freeze all other ingredients (except broth), then cook from frozen in the Instant Pot with 2 cups broth for 15 minutes.
- Add more spice with 2 teaspoon cumin, chili powder, red pepper flakes, or cayenne; 1 teaspoon for a milder kick.
- Swap beans: try black beans, red kidney, or pinto instead of chickpeas or chili beans.
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For thicker chili, mash some beans before cooking and drain tomatoes.
Nutrition Facts
Calories: 347kcalCarbohydrates: 48gProtein: 30gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 43mgSodium: 1675mgPotassium: 1189mgFiber: 12gSugar: 13gVitamin A: 5702IUVitamin C: 16mgCalcium: 123mgIron: 6mg
