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: 452kcal
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: 2cups | Calories: 452kcal | Carbohydrates: 40g | Protein: 44g | Fat: 14g | Cholesterol: 120mg | Sodium: 700mg
