Instant Pot Chili

Instant Pot Turkey Chili is the ultimate fall and winter comfort food. As a Cincinnatian, sometimes I crave a bowl of chili, but I just don’t have the time to let it cook all day. Enter the Instant Pot! The Instant Pot makes rich and flavorful chili that is ready in less than an hour! This recipe is so easy to make and is mild enough that anyone can enjoy it. Be sure to serve your Instant Pot chili with cornbread for a complete meal.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients – 

·      2 Tablespoons Olive Oil

·      1 whole Red Onion, Diced

·      4 cloves Garlic, Minced (about 1 Tbsp)

·      2 pounds Ground Turkey or Beef

·      1 can (14 Oz. Size) Turkey or Beef Broth

·      1 can (14 Oz. Size) Diced Tomatoes

·      1 can (14 Oz. Size) Tomato Paste 

·      1 can (14 Oz. Size) Black Beans, Drained And Rinsed

·      1 can (14 Oz. Size) Kidney Beans, Drained And Rinsed

·      1 pkg. of Chili Seasoning Mix

·      Penzeys Spices Arizona Dreaming Seasoning, to taste

·      Penzeys Spices Salsa & Pico Seasoning, to taste

·      Sour Cream, For Serving

·      Grated Sharp Cheddar Cheese, For Serving

·      Cilantro, For Serving

Instructions – 

1.     On the Instant Pot, press Sauté and let appliance preheat until the display says Hot.

2.     Heat the olive oil and then add the onions and garlic. Cook for a few minutes until onions soften

3.     Add the ground turkey and cook until lightly browned, while breaking into small pieces with a spatula often. 

4.     If you see bottom of the pot has stuck browned bits of meat, add half the can of broth or about 1/2 cup of broth and deglaze the pot. If not – then it’s fine. 

5.     Press Cancel and add the remaining portion of both (if deglazed) or 1 one can of broth.

6.     Add the diced tomatoes, tomato paste, beans, and the package of seasoning mix into the Instant Pot. 

7.     Stir to combine, then cover then close the lid. Set the pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.

8.     Once cooking is complete let the pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.

9.     Open the lid, stir and serve hot with sour cream, shredded cheese, cilantro, and onion or your favorite toppings.

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Faith Nixon

Faith attends Saint Louis University where she majors in International Studies with a regional focus on the Middle East and a thematic focus in Global Health and the Environment. Faith is double minoring in Middle Eastern Studies and Foreign Services. Additionally, she is taking Arabic coursework towards her major and minor at Washington University in Saint Louis. She loves to learn about other cultures, and how they differ from her own. Faith's passions include drinking tea, trying new foods, spending time with friends and family, volunteering and reading.