Browning the ground turkey and aromatics on the "Saute" setting of the Instant Pot before simmering is essential for depth of flavor in this one-hour chili.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 6-quart multicooker set to the high "Saute" setting. Add turkey, breaking up meat with the back of a spoon, until cooked through, 4 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Add 1 3/4 cups onion, poblano, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper to multicooker; cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Add chili powder, cumin, and tomato paste; cook 2 minutes. Stir in tomatoes, chickpeas, corn, cooked turkey, and 1 cup water. Secure lid of multicooker.

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  • Cook on high "Bean/Chili" setting for 20 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Adjust seasoning as desired. Serve with remaining 1/4 cup onion, cheese, cilantro, and jalapeno. To store, let chili cool to room temperature, then refrigerate in airtight containers up to 3 days.

Variations

This chili is equally delicious made on the stovetop. Instead of simmering on the "Bean/Chili" setting, cook in a large pot or Dutch oven, partially covered, over medium-low heat for 30 minutes. Reserve chickpeas and corn to stir in during the last 5 minutes of cooking.

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