Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes Instant Pot Turkey Chili By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on September 25, 2020 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hrs Yield: Serves 6 to 8; Makes 8 cups Browning the ground turkey and aromatics on the "sauté" setting of the Instant Pot before simmering is essential for depth of flavor in this one-hour chili. Ingredients 2 tablespoons extra-virgin olive oil 1 pound ground dark-meat turkey 1 large white onion, cut into ¼-inch pieces (2 cups), divided 1 large poblano chile, seeds and ribs removed, cut into ½-inch pieces (1 cup) 3 cloves garlic, minced (1 tablespoon) Kosher salt and freshly ground pepper 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons tomato paste 1 can (28 ounces) diced tomatoes 1 can (15 ounces) chickpeas, drained and rinsed 1 cup frozen corn kernels Shredded Monterey Jack cheese, cilantro leaves, and sliced jalapeno, for serving Directions 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. 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. Bryan Gardner 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. Print