Easy High-Protein Instant Pot Turkey Chili
Ingredients
The chili
-
2
lbs
lean ground turkey
-
1
tsp
olive oil
-
½
medium
yellow onion, chopped
-
2
cloves
garlic, minced
-
2
cans
Great Northern beans, rinsed and drained (15.5 oz each)
-
1
can
chopped green chilis (4 oz)
-
1
can
Rotel Original Diced Tomatoes and Green Chilies (10 oz)
-
2
tsp
ground cumin
-
1
tsp
dried oregano
-
1
tsp
salt
-
to taste
fresh cracked pepper
-
3
cups
low-sodium chicken broth
-
1
cup
corn (frozen, fresh, or canned)
-
½
cup
fat-free half and half
-
2
Tbsp
arrowroot powder
Optional toppings
-
to taste
shredded cheddar cheese
-
to taste
chopped fresh chives
-
to taste
diced avocado
-
to taste
Greek yogurt or sour cream
-
to taste
lime wedges
-
to taste
hot sauce
-
to taste
sliced jalapeño
-
to taste
tortilla chips
Instructions
- Turn on the Instant Pot to the sauté setting and add olive oil, ground turkey, onion, and garlic. Cook until the turkey is browned and the onion is softened.
- Add cumin, oregano, salt, and pepper, mixing evenly into the turkey. Then add beans, rotel, green chilies, chicken broth, and corn, stirring until well combined.
- Close the lid and set the valve to sealing. Select Manual or Pressure Cook and set the timer for 15 minutes.
- Once cooking is complete, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
- Open the lid and switch the Instant Pot back to sauté mode. Whisk together half and half and arrowroot powder in a small bowl, then stir into the chili.
- Cook for an additional 3-5 minutes, stirring regularly until the chili thickens to a creamy consistency. Adjust seasonings as necessary and serve with toppings.
Nutrition Facts (estimated)
Servings
8 servings
Calories
254
Total fat
2g
Total carbohydrates
23g
Total protein
33g
Sodium
872mg
Cholesterol
60mg
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