PrintIngredients
Scale
- 1 lb ground turkey
- 1 cup chicken broth
- 1 large onion diced
- 3 large garlic cloves minced
- 1 bell pepper diced
- 1 1/2 cups corn canned or frozen
- 14 oz can red kidney beans rinsed and drained
- 14 oz can cannellini rinsed and drained
- 14 oz can black beans rinsed and drained
- 2 tbsp chili powder for mild or 3 tbsp for spicy
- 1 tsp cumin
- 1 tsp oregano dried
- 1/2 tsp paprika
- 3/4 tsp salt
- 28 oz can diced tomatoes low sodium
- 6 oz can tomato paste low sodium
- Avocado oil
- Green onion cilantro, cheese, plain yogurt, or sour cream
Instructions
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On Instant Pot, press Sauté and let appliance preheat until the display says Hot.
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Swirl a bit of oil to coat, add ground turkey and cook for 4 minutes, breaking into small pieces with a spatula often. Meat doesn’t have to cook through.
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If you see the bottom of the pot has stuck browned bits of meat, add 1/2 cup broth and deglaze the pot. If not – then it’s fine.
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Press Cancel and add remaining 1/2 cup (if deglazed) or 1 cup broth.
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Add onion, garlic, bell pepper, corn, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes, and tomato paste.
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Close the lid, set pressure vent to Sealing, and press Pressure Cook on High or Manual for 15 minutes.
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After release pressure using Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes.
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Open the lid, stir and serve hot with your favorite toppings.
Nutrition
- Serving Size: 2 cups
- Calories: 290
- Sugar: 8g
- Sodium: 494mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 37g
- Fiber: 11g
- Protein: 23g
- Cholesterol: 31mg