Ingredients

The following ingredients have 7 Servings
  • 1 lb ground turkey
  • 1 cup any stock or broth (low sodium)
  • 1 large onion (diced)
  • 3 large garlic cloves (minced)
  • 1 bell pepper (diced)
  • 1 1/2 cups corn (canned or frozen)
  • 14 oz can low sodium red kidney beans (rinsed and drained)
  • 14 oz can low sodium cannellini or navy beans (rinsed and drained)
  • 14 oz can low sodium pinto beans or black eyed peas (rinsed and drained)
  • 2 tbsp chili powder (makes mild, 3 tbsp for spicy)
  • 1 tsp cumin
  • 1 tsp oregano (dried)
  • 1/2 tsp paprika
  • 3/4 tsp salt
  • 28 oz can diced tomatoes (low sodium)
  • 6 oz can tomato paste (low sodium)
  • Avocado oil
  • Green onion (cilantro, cheese, plain yogurt (for toppings))

Instruction

  • On 6 or 8 quart Instant Pot, press Sauté and let appliance preheat until display says Hot.
  • Swirl a bit of oil to coat, add ground turkey and cook for 4 minutes, breaking into small pieces with spatula often. Meat doesn't have to cook through.
  • If you see bottom of the pot has stuck browned bits of meat, add 1/2 cup broth and deglaze the pot. If not - then it's fine. My 6 quart Instant Pot runs hotter than 8 quart.
  • Press Cancel and add remaining 1/2 cup (if deglazed) or 1 cup broth.
  • Add onion, garlic, bell pepper, corn, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes and tomato paste. Do not stir to avoid Burn.
  • Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes.
  • After release pressure using Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. Open the lid, stir and serve hot with your favourite toppings.