Instant Pot Turkey Chili

Name: Instant Pot Turkey Chili
Prep time: 5 min
Cook time: 24 min
Total time: 29 min
Ingredients: 2 tablespoons avocado oil or other neutral oil; 2 pounds ground turkey; 2 cups onion (chopped); 2 tablespoons garlic (minced); 1 red bell pepper (large, cored, deveined, and chopped); 1 cup celery (chopped); 1 jalapeño (cored, deveined, and finely chopped); 2 tablespoons tomato paste; 1/2 tablespoon dried oregano; 2 bay leaves; 1 cup chicken stock; 4 tablespoons chili powder; 2 teaspoons ground cumin; 2 (14-ounce) cans fire-roasted diced tomatoes (or 1 (28-ounce) can); 1 1/2 teaspoon salt and pepper (to taste); 2 ounces (15-ounce) cans red kidney beans ( light or dark, drained); cheddar cheese (shredded); green onions (sliced); yellow onions (chopped); avocado (diced); jalapeño slices (fresh or pickled); sour cream or yogurt; 2018 Veinte Malbec; 2018 Middle Jane Cabernet Sauvignon Reserve; 14K Bubbly White Wine

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Prep Time: 5 minutes

Cook Time: 24 minutes

Total: 29 minutes

Servings: 6

Author : Cheryl Malik

comfort food pantry staples pressure cooker

Instructions

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Step 1

On Sauté mode, heat 1 tablespoon oil in the Instant Pot. Add turkey and brown, breaking up with a spoon or spatula.

Step 2

Heat remaining 1 tablespoon oil . Add onions, garlic, pepper, oregano, celery, jalapeño, chili powder, and cumin. Sauté 3-5 minutes until softened. Stir in tomato paste and cook for 1 minute or until well combined. Pour in drained beans and chicken stock and stir.

Step 3

Pour in diced tomatoes; do not stir. Add the bay leaves. Secure lid and cook 14 minutes high manual pressure then naturally release. Ladle into serving bowls and top with desired garnishes.

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