Craving a hearty, nutritious meal that'll knock your socks off in under an hour? Get ready to revolutionize your dinner game with this Instant Pot Veggie Loaded Turkey Chili that's about to become your new weeknight superhero! Packed with lean protein, vibrant vegetables, and bold spices, this chili isn't just a meal—it's a flavor explosion that will have your family begging for seconds. Whether you're a busy parent, a health-conscious foodie, or just someone who loves a delicious, one-pot wonder, this recipe is your ticket to an easy, mouthwatering dinner that checks all the boxes.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 lb ground turkey
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Prepare all ingredients by chopping vegetables: dice the bell pepper, zucchini, and onion. Mince the garlic cloves.
- Turn on the Instant Pot and select the "Sauté" function. Add a small amount of olive oil to the pot.
- Add chopped onions and sauté for 2-3 minutes until they become translucent and slightly softened.
- Add minced garlic and ground turkey to the pot. Break up the turkey with a wooden spoon and cook until it's no longer pink, approximately 4-5 minutes.
- Sprinkle chili powder, cumin, salt, and pepper over the turkey. Stir to evenly distribute the spices.
- Add chopped bell peppers and zucchini to the pot. Stir to combine with the turkey mixture.
- Pour in drained kidney beans, black beans, diced tomatoes, and vegetable broth. Stir all ingredients thoroughly.
- Close the Instant Pot lid, set the valve to "Sealing", and select the "Pressure Cook" or "Manual" setting.
- Set the cooking time to 15 minutes on high pressure. Allow for natural pressure release for 10 minutes after cooking completes.
- Carefully release any remaining pressure, open the lid, and stir the chili.
- Taste and adjust seasoning if needed. Let the chili sit for 5 minutes before serving.
- Serve hot, optionally garnished with shredded cheese, sour cream, or chopped cilantro.
Tips
- For extra depth of flavor, consider browning the ground turkey thoroughly before adding other ingredients. This helps develop a richer taste profile.
- Don't skip the natural pressure release! Those extra 10 minutes help the flavors meld together and ensure your meat stays tender and juicy.
- If you prefer a thicker chili, you can use the "Sauté" function after cooking to reduce the liquid or add a small amount of cornstarch slurry.
- Feel free to customize your vegetables. If zucchini isn't your thing, try adding carrots or corn for variety.
- For meal prep, this chili freezes beautifully. Store in airtight containers for up to 3 months.
- Want to dial up the heat? Add a diced jalapeño or a pinch of red pepper flakes during cooking.
- For a complete meal, serve with cornbread, rice, or a simple side salad.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 30g
Protein: 25g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 65mg
