I modified my other turkey taco chili recipe for the Instant Pot. This is an easy to make, healthy chili made with turkey and fresh tomatoes. My husband and kids love this chili and I love it because it’s just healthy and full of protein. It took me a total of 55 minutes to make my turkey taco chili from start to finish.
1 lb ground turkey
1 yellow onion (minced)
6 Roma tomatoes (chopped)
1 15 oz can red kidney beans (drained and rinsed in water)
1 15 oz can fat-free refried beans
1 can whole kernel corn (drained)
½ jar of 26 oz marinara sauce or 12-15 oz can of tomato sauce
1 cup chicken broth
1 bag shredded cheddar or Mexican cheese
1 pack taco seasoning
2 bunches green onion (minced)
sour cream (optional)
1. Hit the ‘’Saute’’ button on your Instant Pot. Saute the ground turkey in your Instant Pot, using a spatula to stir it for approximately 5-6 minutes until cooked through. Add in the minced onion and cook it with the turkey until the onion is translucent.
2. Add in the kidney beans (drained and rinsed), refried beans, corn (drained), 4 tomatoes worth of the chopped Roma tomatoes (save the rest for garnish) and the marinara or tomato sauce. Mix well and stir in the taco seasoning.
3. Add in half of the green onion (save the rest for garnish) and the 1 cup of the chicken broth. See if the chili is a good consistency for you. Mix well.
4. Make sure the steam release valve is in the ‘’Sealing’’ position. Press the ‘’Bean/Chili’’ button to begin cooking. Do not make any changes to the pressure. It will cook for 30 minutes.
5. After 30 minutes, you will see the pot switch to the ‘’Keep Warm’’ setting. Allow the pot to reduce in pressure naturally and do not open the steam release valve. When pressure goes to low keep waiting. You will see LO and the number of minutes it is LO. When the display says “LO 5”, meaning it has been in the low position and keeping warm for 5 minutes, open the steam valve and allow it to release the pressure. You may want to put a paper towel over the steam valve so that it doesn’t spray. Carefully and slowly open the lid when the steam is done releasing.
6. Serve the turkey taco chili topped with shredded cheese, chopped tomatoes, green onion, sliced avocado, and if desired sour cream. I recommend doubling this recipe if you have more than 4 people or if you want leftovers.
*At all times, carefully monitor the amount of chicken broth you add. It depends on how thick you want your turkey chili to be. If you like thick turkey chili add less chicken broth. I found that putting in 1 cup of chicken broth was fine for the normal recipe. This recipe can be doubled. I winded up putting in 2 cups of chicken broth and adding more kidney beans and refried beans when doubling the recipe.
*Green onion grows quickly. You will find if you save the roots of the green onion, they will grow if placed in a cup of water.
Dr. Jacqueline Cheung, also known as Jax, grew up in Sacramento, California. She is a Christian Wife, Proud Mom, Major Foodie, Sacramento Native, Elk Grove Resident, Feminist, Adoption Advocate, Blogger, Freelance Writer, and Cat Lover. Jax is the owner of the award winning Jax Chronicles blog & adoption ministry. She also works as a Freelance Writer and writes for Sacramento4Kids, the Elk Grove Laguna News, and many other publications. Jax is married to Dr. Kenneth Cheung (Kenny). Jax and Kenny live in Elk Grove, California and have 2 daughters named Roxy and Carissa, and 3 cats named Mochi, Miso, and Mango. You can follow her journey on Instagram @jaxchronicles, her Jax Chronicles Facebook page , or her Jax Chronicles blog.