Instant Pot Turkey Chili Verde Recipes

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CHILI VERDE



Chili Verde image

Provided by Instant Pot Recipe Collection Cookbook

Categories     Main Course

Yield 4 servings

Number Of Ingredients 11

1 tbsp vegetable oil
1 lb boneless pork loin (cut into 1-inch pieces)
1 onion (halved and thinly sliced)
1 lb tomatillos (husks removed, rinsed and coarsely chopped)
6 cloves garlic (minced)
1 tsp ground cumin
15 ounces great northern beans (1 can rinsed and drained)
4 ounces diced green chiles (1 can)
1 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh cilantro

Steps:

  • Press Sauté; heat oil in Instant Pot®. Add pork; cook about 6 minutes or until browned. Remove to plate.
  • Add onion to pot; cook and stir 3 minutes or until softened. Add tomatillos, garlic and cumin; cook and stir 3 minutes, scraping up browned bits from bottom of pot. Stir in beans, chiles, salt, pepper and pork; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
  • When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Stir in cilantro.

INSTANT POT TURKEY CHILI



Instant Pot Turkey Chili image

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.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 1h

Yield Serves 6 to 8; Makes 8 cups

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 pound ground dark-meat turkey
1 large white onion, cut into 1/4-inch pieces (2 cups), divided
1 large poblano chile, seeds and ribs removed, cut into 1/2-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

Steps:

  • 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.

INSTANT POT® CHICKEN POSOLE VERDE



Instant Pot® Chicken Posole Verde image

You can have posole without having to stand over the stove for hours. Let your multi-functional pressure cooker do the work for you. Garnish with avocado slices, lime wedges, sliced radish, jalapeno slices, and/or tortilla strips.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 13

1 pound tomatillos, husked and chopped
1 large poblano pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
1 small bunch fresh cilantro, stems removed
1 lime, juiced
2 cloves garlic, minced
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast, cubed
1 small onion, chopped
2 teaspoons Mexican oregano
1 teaspoon ground cumin
3 (15.5 ounce) cans white hominy, drained
3 cups chicken broth

Steps:

  • Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes. Add salsa verde, hominy, and chicken broth. Stir to combine.
  • Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Ladle posole into bowls.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 37.2 g, Cholesterol 66.9 mg, Fat 15.8 g, Fiber 6.5 g, Protein 22.9 g, SaturatedFat 3.4 g, Sodium 996.7 mg, Sugar 6.5 g

INSTANT POT® CHILE VERDE



Instant Pot® Chile Verde image

This Mexican pork stew comes out tender and flavorful in your Instant Pot®. Serve with rice and beans or in tortillas as tacos.

Provided by fabeveryday

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil, or more as needed, divided
10 tomatillos - husked, stemmed, and halved
3 jalapeno peppers, halved and seeded
5 cloves garlic, crushed
2 ½ cups chicken broth, divided
3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
1 medium yellow onion, chopped
1 green bell pepper, seeded and chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon coarse salt
½ teaspoon cracked black pepper
¼ cup chopped fresh cilantro

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add 1 tablespoon olive oil. Add tomatillos, jalapenos, and crushed garlic to the hot oil. Saute, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove garlic earlier if it browns sooner.)
  • Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth.
  • Clean and dry the inner pot of the Instant Pot®. Select Saute function and heat remaining olive oil. Add pork, onion, bell pepper, oregano, cumin, salt, and pepper. Stir and saute, adding more oil if necessary, until pork is browned on all sides and vegetables are soft, 7 to 8 minutes. Cancel Saute function. Pour in remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in reserved tomatillo puree.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.

Nutrition Facts : Calories 357 calories, Carbohydrate 4.9 g, Cholesterol 91.8 mg, Fat 26.2 g, Fiber 1.1 g, Protein 24.4 g, SaturatedFat 8.5 g, Sodium 875.8 mg, Sugar 2 g

INSTANT POT® TURKEY CHILI



Instant Pot® Turkey Chili image

It doesn't get easier than this! Brown some meat, then toss in the rest of the ingredients and hit start! Feel free to adjust the heat level by adding more chipotle peppers and/or adobo sauce. The cocoa powder and cinnamon are ideas I got from my favorite chili seasoning available at a local spice shop - they really transform the dish! I like to top this with sour cream, green onion and shredded smoked cheddar.

Provided by France C

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 55m

Yield 8

Number Of Ingredients 20

1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon oregano
1 teaspoon unsweetened cocoa powder
½ teaspoon cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon black pepper
1 tablespoon olive oil
1 pound ground turkey
1 onion, chopped
1 jalapeno pepper, seeded and minced
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (15.5 ounce) can dark red kidney beans, drained and rinsed
1 (15.5 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can tomato sauce
1 chipotle pepper in adobo sauce, minced
2 tablespoons adobo sauce from chipotle peppers
salt to taste

Steps:

  • Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 26.5 g, Cholesterol 45.1 mg, Fat 7.5 g, Fiber 9.3 g, Protein 19 g, SaturatedFat 1.6 g, Sodium 1085 mg, Sugar 6.4 g

INSTANT POT® NO-BEAN TURKEY CHILI



Instant Pot® No-Bean Turkey Chili image

We all know true chili uses beef and no beans, but this is so flavorful you won't miss the beef. This turkey chili is cooked in the Instant Pot® with minimal ingredients which makes it budget-friendly! Feel free to add additional toppings like chopped onion, cheese, sour cream, scallions, etc.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 35m

Yield 4

Number Of Ingredients 8

10 ounces ground turkey
8 ounces turkey Italian sausage, casings removed
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can condensed tomato soup
2 tablespoons chili seasoning mix
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon smoked paprika

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground turkey and turkey sausage. Cook and stir until browned and crumbly, 5 to 7 minutes. Add tomatoes and tomato soup. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add chili seasoning, garlic powder, cumin, and smoked paprika. Stir to combine.

Nutrition Facts : Calories 279.8 calories, Carbohydrate 15.9 g, Cholesterol 94 mg, Fat 12.5 g, Fiber 1.8 g, Protein 27.2 g, SaturatedFat 3.2 g, Sodium 1465.7 mg, Sugar 8.6 g

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