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    Instant pot ground turkey chili

    March 26, 2020 by Andy Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    I made this recipe for instant pot ground turkey chili during the covid 19 lockdown. I used mostly store cupboard ingredients and the only fresh mince I had.

    It turned out really good and my family really enjoyed it and I hope you will too.

    Instant pot ground turkey chili

    Instant pot ground turkey chili

    Full of flavour and so simple to make
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Mexican
    Keyword: Instant Pot chili, Instant pot ground turkey chili, Instant pot turkey chili, Instant pot turkey chili recipe, Instant pot turkey recipes
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Leave under pressure: 5 minutes
    Servings: 6
    Calories: 389kcal

    Ingredients

    • 2 tbsp Coconut oil Olive oil would also work well
    • 1 Large white onion, chopped Red onion would also be ok
    • 4 Cloves Garlic, crushed
    • 1 Whole Chili pepper Roughly chopped including seeds.
    • 1 Pepper (chopped) Any colour will be good.
    • 1 tsb Ground cumin
    • 1.0 tsp Smoked paprika
    • 1 tsp Dried oregano
    • 1 tsp Parsley (dried)
    • 1 tbsp Dark chocolate powder
    • 454 g Turkey (minced)
    • 3 tbsp Tomato puree
    • 1 tbsp Worcester sauce
    • 400 g Kidney beans Including liquid.
    • 400 g Black beans Including liquid.
    • 400 g Tinned tomatoes
    • Seasoning to taste
    • 100 ml Beef stock
    • 100 ml Sour cream To serve.
    • 1 Small bunch Coriander (cilantro) Roughly chopped to garnish.
    Metric - US Customary

    Instructions

    • Set Instant Pot to Sauté and add the coconut oil. When melted add the onion and cook until soft (approximately 4 minutes). Stir in the garlic and chili. Cook for around 1 minute more.
    • Add the cumin, smoked paprika, oregano, parsley and chocolate. Cook for 1 more minute. Add the minced turkey and brown.
    • Add the tomato puree, Worcester sauce, tinned beans, tinned tomatoes and season to taste with salt and pepper. Add the beef stock and stir well. Lock the lid and set to cook on high for 15 minutes.
    • Leave under pressure for 5 more minutes. Follow manufacturer’s instructions to quick release, then remove the lid. Stir well before serving.
    • In our family, we usually serve with boiled brown or white rice, sour cream and some coriander (cilantro for our American cousins). My children prefer it to be served with wraps, guacamole and sour cream instead of rice.

    Video

    Notes

    This recipe also works really well with beef or pork mince and can be made vegetarian by using products like quorn mince and vegetable stock.
    The recipe freezes really well and if you decide to make it in advance it will taste even better the day after.

    Nutrition

    Calories: 389kcal | Carbohydrates: 43g | Protein: 32g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 211mg | Potassium: 1144mg | Fiber: 13g | Sugar: 7g | Vitamin A: 651IU | Vitamin C: 27mg | Calcium: 112mg | Iron: 6mg
    « Instant pot apple and cinnamon cake
    Instant pot stroganoff »

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