Easy Instant Pot Turkey Chili. Loaded with veggies. Not too hot! Perfect for families and busy weeknights.
1poundlean (85 to 93%) ground turkey
1mediumonion, finely chopped
1mediumgreen bell pepper, cored and finely diced
3medium carrots, peeled and thinly sliced
3stalks celery, thinly sliced
3clovesgarlic, minced or put through a garlic press
1(28-ounce) cancrushed tomatoes
1(15-ounce) can pinto beans, drained and rinsed
1 1/2teaspoonsground cumin
thinly sliced scallions
shredded cheddar cheese
diced red onions
Place the oil in the insert of a 6-quart electric pressure cooker or Instant Pot. Turn the sauté setting on and heat the oil until shimmering. Add the turkey and cook, stirring constantly to break up the meat into small pieces, until no longer pink, about 4 minutes.
Add the onion, bell pepper, carrots, celery, and garlic. Cook, stirring occasionally, for 3 minutes. Add the tomatoes, pinto beans, water, chili powder, cumin, and salt. Stir to combine.
Secure the lid and close the vent. Set the cook time for 15 minutes at high pressure. When the cooking time completes, open the valve to quick release the pressure. Open the lid away from your face. Stir the chili. Serve the chili with your desired toppings.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.