Healthy Instant Pot Turkey Chili
This healthy instant pot turkey chili is a tasty meal that is easy to make and packed with nutrients.
Servings:
6
Calories:
452
kcal
Equipment
- Instant Pot
- Measuring cups and spoons
Ingredients
- 1 lb pasture-raised ground turkey
- 1 red bell pepper (diced)
- 1 yellow onion (diced)
- 2 celery stalks (diced)
- 1 tablespoon garlic (minced)
- 1 tablespoon avocado oil
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- salt & pepper to taste
- 1 14.5oz can of diced tomatoes
- 1 15 oz can of kidney beans
- 1/2 cup uncooked quiona
- 1 cup chicken broth
- 1/2 of an avocado (cubed (optional for topping))
- 1/4 cup cilantro ((optional for topping))
- shredded cheese ((optional for topping)
Instructions
-
To your instant pot, add 1 tablespoon of avocado oil and turn your saute option on and set it for 10 minutes on medium heat.
-
Add your ground turkey to the pot and cook until browned.
-
While the turkey cooks, chop your red pepper, onion, and celery, and mince your garlic.
-
For the last remaining 2-3 minutes add your pepper, onion, celery, garlic, cumin, oregano, coriander, cayenne pepper, salt, pepper, and saute everything together.
-
Once done, add your tomatoes, beans, quinoa, and broth.
-
Set your instant pot pressure cook temperature to high and pressure cook for 15 minutes. Allow the pressure to naturally release until the float valve drops.
-
Spoon the chili into serving bowls and top with avocado cubes, cheese, and greens, and enjoy!
-
This turkey chili can be stored in your refrigerator in an airtight container for 4 days.
Notes
Tip: To make this dish vegetarian, omit the turkey and use vegetable broth instead of chicken broth.
Nutrition
Serving:
2
cups
|
Calories:
452
kcal
|
Carbohydrates:
40
g
|
Protein:
44
g
|
Fat:
14
g
|
Cholesterol:
120
mg
|
Sodium:
700
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
