Warm Up on Cool Nights With Instant Pot Turkey Chili
Recipe and photos by Launie Kettler
One of the best things about chili is how multi-layered the experience is. One second you’re inhaling the smoky fragrance and the next you’re biting into a steaming spoonful of savory goodness.
But, wait? Is it only savory goodness? There’s a bite with a sweet diced tomato, and the next holds a bite of creamy black beans. Then you get a hit of smoky chipotle, followed by the freshness of a bite of bell pepper.
And when you throw meat, cheese, sour cream, and cilantro into the experience – well – you’ve got yourself a fabulous weeknight meal.
Wait, a “weeknight meal?” you might be asking yourself. “Doesn’t chili take hours to cook?”
Well, Mon Cher, we have a way for you to get the ingredients into an Instant Pot and then dinner on the table in less than 30 minutes.
Granted, there’s some chopping involved – but with our favorite chef’s knife – that’s not even a chore. It’s a pleasure. Dock your favorite device, crank some music, pour a glass of beer, and enjoy the ride.
You’ve got dinner well in hand. Now grab that Instant Pot, round up your ingredients, get that cutting board ready and let’s dig in!
Get All of the F.N. Sharp Essentials: The 6-Knife Set & Magnetic Knife Block
Smoky and Spicy Instant Pot Turkey Chili
About the Recipe Creator
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.