Instant Pot Turkey Chili

Ingredients and Weight:

• 2 lbs ground turkey
• 1 large onion, chopped (about 1 cup)
• 2 green bell peppers, chopped (about 2 cups)
• 2 red bell peppers, chopped (about 2 cups)
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (28 oz) can diced tomatoes, undrained
• 1 (15 oz) can tomato sauce
• 1 (12 oz) can tomato paste
• 1 (12 oz) can beer or beef broth
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Preparation Time:

20 minutes

Cooking Time:

3-4 hours

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Turn the Instant Pot to the "Sauté" setting. Add the ground turkey and cook until browned, about 5 minutes. Drain off any excess fat.
2. Add the onion, green bell peppers, and red bell peppers to the pot and cook until softened, about 5 minutes.
3. Stir in the kidney beans, black beans, diced tomatoes, tomato sauce, tomato paste, beer or beef broth, chili powder, cumin, oregano, salt, and black pepper.
4. Secure the lid on the Instant Pot and set to the "Manual" setting. Cook on high pressure for 3 hours or low pressure for 4 hours.
5. Once cooking is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Serve hot with your favorite toppings, such as shredded cheese, sour cream, diced onions, and guacamole.

Nutritional Information (per serving):

• Calories: 300
• Protein: 25 grams
• Carbohydrates: 30 grams
• Fat: 10 grams

Dish Characteristics:

• Hearty and flavorful
• Perfect for a cold night
• Can be made ahead of time
• Freezable

User Comments:

• "This chili is so easy to make and so delicious! It's perfect for a weeknight meal or a party."
• "I love that this chili is made with turkey. It's a healthier option that still tastes great."
• "This chili is packed with flavor and spices. It's a crowd-pleaser for sure."
• "I made this chili in my slow cooker and it turned out perfect. It's so easy to make and the leftovers are even better the next day."
• "This chili is the perfect comfort food. It's warm, hearty, and satisfying."

Special Precautions and Tips:

• If you don't have beer or beef broth, you can use water instead.
• If you want a spicier chili, add more chili powder or cayenne pepper to taste.
• This chili can be made with different types of beans, such as pinto beans or great northern beans.
• If you want a thicker chili, add 2-3 tablespoons of cornmeal or cornstarch to the pot before cooking.
• This chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.