INGREDIENTS
- Cooking Time: 20-30 minutes
- Servings: 8-10
- Preparation Time: 10 minutes
- 1 Tbsp. olive oil
- ½ onion,
- diced 1 carrot,
- peeled and diced small 1 bell pepper,
- diced 1 fresh jalapeño, diced (seeds removed if desired)
- 4 Garlic cloves, minced
- ½ tsp. red pepper flakes
- ½ tsp. cayenne powder
- 1 tsp. chili powder
- ½ tsp. smoked paprika
- ½ tsp. dried oregano
- ½ tsp. salt
- ½ tsp. pepper
- small dash liquid smoke
- ½ cup water
- 1 lb. ground turkey
- ½ cup shredded cheddar cheese
- 1 (14 oz.) can diced or diced fire roasted tomatoes
DIRECTIONS
- Heat the olive oil on the sauté function of the Instant Pot and cook the onion, peppers, carrot, and garlic for 3-4 minutes. Add the spices, salt and pepper, and liquid smoke, and sauté for about 30 seconds. Pour in the water and stir.
- Add the ground turkey, breaking it up a little as you put it in. Add the cheese and pour the whole can of tomatoes into the Instant Pot. Close the lid and set the pressure release to Sealing. Cook on high pressure for 18 minutes. Let the pressure naturally release for 10 minutes before venting the lid.
- Open and use a large spoon to stir the chili and break up the turkey. If it needs to thicken up, turn on the sauté function with the lid open for a few minutes so it can simmer. Serve with chopped green onions, cilantro, shredded cheddar, pickled jalapeños and/or sour cream.
