Instant Pot Black and White Turkey Chili Soup

Instant Pot Black and White Turkey Chili Soup
Recipe Credit: .
Summary
  • Prep time
    35 min
  • Cook time
    25 min
  • Servings
    9 Servings
  • Serving size
    1 1/4 cups
Nutrition Facts

Nutrition Facts

9 Servings

  • Serving Size
    1 1/4 cups
  • Amount per serving Calories 290

  • Total Fat 10g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 500mg
  • Total Carbohydrate 30g
    • Dietary Fiber 7g
    • Total Sugars 5g
  • Protein 22g
  • Potassium 680mg
  • Phosphorus 290mg

Choices/Exchanges: 1 1/2 Starch, 1 Nonstarchy vegetable, 2 Lean protein, 1 Fat

Ingredients

Ingredients

  • whole wheat bread (torn into small pieces)
    1 slice
  • water (divided use)
    1 1/2 cup plus 3 tbsp
  • lean ground turkey
    1 1/2 lbs
  • canola oil
    2 tbsp
  • salt
    1 1/2 tsp
  • Worcestershire sauce
    2 tsp
  • tomato paste
    2 tbsp
  • dry red wine
    1/2 cup
  • no-salt-added diced tomatoes
    1 (14.5 oz) can
  • no-salt-added navy beans (rinsed and drained)
    1 (15-oz) can
  • no-salt-added black beans (rinsed and drained)
    1 (15-oz) can
  • frozen corn
    2 cup
  • black pepper
    1/2 tsp
  • turmeric
    1/2 tsp
  • paprika
    1 tsp
  • ground cumin
    2 tsp
  • chopped green bell pepper
    2 cup
  • chopped onion
    1 cup
  • garlic (minced)
    6 clove
Directions

Directions

  1. Place the bread cubes and 3 Tbsp. of the water in a large bowl. Using a fork, mash the bread cube mixture to a paste-like consistency. Add the turkey to the bread mixture and mix until well blended. (Note: it may be easier to use your hands for this step.)

  2. Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add the oil. Add the bell peppers and onion, cook 4 minutes or until the vegetables are soft and starting to become translucent. Add the turkey mixture, garlic, cumin, paprika, turmeric, and black pepper. Cook for 5 minutes or until turkey mixture is no longer pink, stirring frequently.

  3. Add the corn, black beans, navy beans, and the remaining 1 cup water to the pot, stirring gently until blended. Spoon the tomatoes over all. Do NOT STIR.

  4. Whisk together the wine, tomato paste and Worcestershire sauce in a small bowl. Spoon the wine mixture evenly over the tomatoes. Do NOT stir. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 10 minutes.

  5. Use a quick pressure release for 10 minutes. When the valve drops, carefully remove the lid. Stir the salt into the mixture.

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