Instant Pot Turkey Chili
photo by DianaEatingRichly
- Ready In:
- 1hr 20mins
- 5 tablespoons olive oil, divided
- 1 lb ground turkey, preferably dark meat
- kosher salt & freshly ground black pepper
- 1 large yellow onion, coarsely chopped
- 1 large poblano pepper, deseeded and de-stemmed, roughly chopped
- 2 stalks celery, thinly sliced
- 3 garlic cloves, roughly chopped
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 1⁄2 teaspoons cumin
- 1 teaspoon coriander
- 2 tablespoons tomato paste
- 1 1⁄2 tablespoons molasses
- one can chopped san marzano tomatoes (28-ounce)
- 2 chiles in adobo seasoning, chopped, plus 3 tablespoons sauce
- 1 large sweet potato, scrubbed, in 3/4-inch cubes (3/4 pound)
- 2 cups fresh corn
- 2 cups dried beans, such as black, pinto, cranberry
- 2 1⁄2 cups low sodium chicken broth
- sour cream, for serving
- chopped cilantro, for serving
- lime wedge, for serving
- cubed avocado, for serving
- Preheat Instant Pot to saute setting. Add 2 tablespoons olive oil and swirl to coat. Add turkey, season generously with salt and pepper, and cook, stirring occasionally, until cooked through and beginning to turn golden, about 8 minutes. Remove turkey to a bowl.
- Add 2 tablespoons olive oil and add onions, poblanos, celery, and garlic. Season with salt and pepper and cook, stirring, until golden in spots, about 8 minutes.
- Make a well in the center and add remaining 1 tablespoon oil. Add chile powder, paprika, cumin, and coriander. Stir to coat with olive oil and cook until fragrant and toasted, about 30 seconds. Add tomato paste, molasses, chopped tomatoes, chiles in adobo and sauce, sweet potatoes, corn, dried beans, and chicken broth. Return turkey to pot and stir to combine. Season to taste with salt and pepper.
- Top with lid and set pressure to high. Cook 30 minutes. Release pressure naturally for 30 minutes before releasing pressure manually.
- Serve, garnished with sour cream, cilantro, lime wedges, and avocado.