Instant Pot Chili
Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in a pressure cooker but tastes like it has been simmering all day.
Instant Pot Chili Recipe with canned beans, ground turkey and tons of vegetables made effortlessly in a pressure cooker but tastes like it has been simmering all day.
- 3/4 tsp salt
- 1 tsp salt
- 1 tsp cumin
- 1 lb ground turkey
- 1 medium onion diced
- 2 large garlic cloves minced
- 1 large onion diced
- avocado oil
- 1 bell pepper diced
- 3 large garlic cloves minced
- 28 oz can diced tomatoes low sodium
- 1 1/2 tsp cumin
- 2 bell peppers diced
- 3 cups water + 1 bouillon cube (or stock)*
- 1 cup corn canned or frozen
- 2 oz can any beans*
- 2 tbsp chili powder*
- 6 oz can tomato paste low sodium
- green onion cilantro, cheese, plain yogurt (for toppings)
- 4 cups water + 1 bouillon cube (or stock)*
- 2 cups corn canned or frozen
- 3 oz can any beans*
- 2 1/2 tbsp chili powder*
- 6 oz can tomato paste low sodium
- green onion cilantro, cheese, plain yogurt, for toppings
- Carbohydrate 38.0191181706435 g
- Cholesterol 84.238583 mg
- Fat 9.97474294076022 g
- Fiber 8.91069330135056 g
- Protein 35.5626235890337 g
- Saturated Fat 2.08502051034267 g
- Serving Size 1 1 (6 Qt.), 10 (8 Qt.) serving (571g)
- Sodium 524.096031165036 mg
- Sugar 29.108424869293 g
- Trans Fat 1.17773482412582 g
- Calories 360 calories
Step-by-step
- On Instant Pot, press Sauté and let appliance preheat on medium until display says Hot. Swirl a bit of oil to coat, add turkey and cook for 4 minutes, constantly breaking into small pieces with spatula. Meat won’t get browned and some pink pieces are OK - our goal is just to create small pieces of meat for every spoonful of chili.
- Add water + bouillon cube (stock), onion, garlic, pepper, corn, beans, chili powder, cumin, salt, diced tomatoes and tomato paste. Do not stir but rather flatten with spatula.
- Close the lid, set pressure vent to Sealing and press Cancel to turn Sauté off. Then press Pressure Cooking on High for 20 minutes. Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 20 minutes will begin.
- After 20 minutes, display will say OFF and Instant Pot needs to bring pressure down, which will be indicated by a dropped down float valve and takes about 20-30 minutes (Natural Release). I recommend you do it with chili as it will thicken and become more flavourful.
- OR you can do Quick Release (if you are in a rush) by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid smell and mess in the house. You can also increase cooking time to 30 minutes with Quick Release (if you have time). Open the lid, stir and serve hot with your favourite toppings.
Deep brick-red chili releases a heavy cloud of cumin and toasted chili powder the moment the pressure valve drops. Ground turkey releases moisture quickly, so breaking the meat apart into tiny granules during the initial four-minute sauté prevents rubbery clumps. Layering the ingredients without stirring before pressure cooking stops the tomato paste and starches from scorching against the stainless steel inner pot.
Pair this hearty bowl with crisp, highly acidic sides to cut through the rich tomato base. Shaved cabbage slaw tossed in lime juice or warm cornbread brushed with salted butter provides the necessary crunch against soft beans and tender bell peppers. Avoid watery side salads that dilute the concentrated broth.
Natural pressure release is mandatory for thickening the liquid properly. Allowing twenty to thirty minutes for the float valve to drop lets starches reabsorb excess moisture. Leftovers keep safely in a sealed glass container for up to four days.
