Skip to main content

Instant Pot Turkey Chili Verde

4.9

(9)

Image may contain Food Meal Dish Bowl Curry and Soup Bowl
Photo by Shutterstock

Here’s a lean, green chili that still packs some spicy heat! If you like yours mild, substitute a couple of seeded and chopped green bell peppers for the jalapeño and serrano chiles and omit the cayenne pepper. Serve this hearty stew with grated cheese on top and cornbread, rice, or tortilla chips on the side.

Ingredients

2 tablespoons olive oil
1 pound ground turkey (93 percent lean)
1 yellow onion, diced
2 poblano or Anaheim chiles, diced
2 jalapeño chiles, diced
2 serrano chiles, diced
3 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 (15-ounce) cans pinto beans, rinsed and drained
1 (12-ounce) jar Mexican-style salsa verde (tomatillo based)
1/2 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
Grated Monterey Jack cheese, for serving

Preparation

  1. Step 1

    Select the Sauté setting on the Instant Pot and heat the oil. Add the turkey and sauté, breaking it up with a wooden spoon or spatula as it cooks, for about 5 minutes, until cooked through and no traces of pink remain. Add the onion, chiles, garlic, salt, oregano, cumin, and cayenne and cook, stirring occasionally, for another 5 minutes, until the onion has softened and is translucent. Stir in the pinto beans, salsa verde, and broth.

    Step 2

    Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 20 minutes at high pressure.

    Step 3

    Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the chopped cilantro.

    Step 4

    Ladle into bowls and serve hot, topped with the cheese.

Image may contain: Food, Noodle, and Pasta
From The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker © 2017 by Coco Morante. Reprinted with permission from Ten Speed Press. Buy the full book from Amazon.
Read More
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!