Instant Pot Turkey Chili

Instructions Instructions On 6 or 8 quart Instant Pot, press Sauté and let appliance preheat until display says Hot. Swirl a bit of oil to coat, add ground turkey and cook for 4 minutes, breaking into small pieces with spatula often. Meat doesn’t have to cook through. If you see bottom of the pot has stuck browned bits of meat, add 1/2 cup broth and deglaze the pot. If not – then it’s fine. My 6 quart Instant Pot runs hotter than 8 quart. Press Cancel and add remaining 1/2 cup (if deglazed) or 1 cup broth. Add onion, garlic, bell pepper, corn, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes and tomato paste. Do not stir to avoid Burn. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes. After release pressure using Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. Open the lid, stir and serve hot with your favourite toppings.

Needs more salt.

For my fellow InstantPot newbies, don’t forget to preheat your pot! There’s hardly any turkey with just one pound. I’ll definitely double next time and use more chili powder, too. It took about an hour and a half, partially because I didn’t pre-heat.