Instant Pot Healthy Turkey Chili

I have a go-to chili recipe that is on rotation, but when I’m trying to be more mindful of what I’m eating this turkey chili is a variation that still hits the spot. I kick up the flavor with my favorite secret ingredient: Mushroom Seasoning. If you’re trying to cut out dairy like me, top with soy cheese and you won’t even notice you’re being “healthy” 😉

Cooking Method
Instant Pot

Time
🕒🕒

Recipe

Ingredients (6-8 Servings)

1 LB GROUND TURKEY
1 CAN (15 OZ) GREAT NORTHERN BEANS, DRAINED
1 CAN (15 OZ) BLACK BEANS, DRAINED
1 CAN (15 OZ) KIDNEY BEANS, DRAINED
1 CAN (15 OZ) STEWED TOMATOES
1 CAN (6 OZ) TOMATO PASTE
1 WHITE ONION, CHOPPED
1 RED OR GREEN BELL PEPPER, SEEDED AND CHOPPED
1 TBSP GARLIC, MINCED
2 CUPS CHICKEN STOCK
1 TBSP OREGANO
1 TBSP CUMIN
2 TSP SALT
1 TSP PEPPER
1 TSP PAPRIKA
2 TBSP CHILI POWDER
1 TBSP WORCESTERSHIRE SAUCE
2 TBSP MUSHROOM SEASONING (optional)
2 TBSP OLIVE OIL

Instructions

Set Instant Pot to sauté mode and add oil, onions and bell pepper. Cook until softened. Add ground turkey and stir until browned.

Add remaining ingredients except for mushroom seasoning and mix well. Set to pressure cook on high for 18 minutes. Allow to natural pressure release for 10 minutes then release.

Add mushroom seasoning for extra flavor if desired. Mix well.

Serve with desired toppings.