Instant Pot Pumpkin-Spiced Turkey Chili

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- Prep time
- 25 min
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- Cook time
- 35 min
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- Servings
- 10 Servings
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- Serving size
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1 1/4 cups with 2 tbsp yogurt
Ingredients
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canola oil
- 1 tbsp
- 1 tbsp
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lean ground turkey
- 1 lbs
- 454 g
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chopped red bell pepper
- 1 cup
- 1 cup
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chopped yellow bell pepper
- 1 cup
- 1 cup
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chopped onion
- 1 cup
- 1 cup
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garlic (minced)
- 3 clove
- 3 clove
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pumpkin puree
- 1 (15-oz) can
- 1 (15-oz) can
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no-salt-added black beans (rinsed and drained)
- 1 (15-oz) can
- 1 (15-oz) can
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no-salt-added kidney beans (rinsed and drained)
- 1 (15-oz) can
- 1 (15-oz) can
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no-salt-added diced tomatoes
- 1 (28-oz) can
- 1 (28-oz) can
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low sodium chicken broth
- 2 cup
- 2 cup
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apple juice
- 1/2 cup
- 1/2 cup
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chili powder
- 3 tbsp
- 3 tbsp
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ground cumin
- 1 tbsp
- 1 tbsp
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dried oregano
- 1 tsp
- 1 tsp
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ground cinnamon
- 1 tsp
- 1 tsp
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ground cloves
- 1/8 tsp
- 1/8 tsp
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ground nutmeg
- 1/8 tsp
- 1/8 tsp
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salt
- 1 1/2 tsp
- 1 1/2 tsp
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Plain Nonfat Greek yogurt
- 1 1/4 cup
- 1 1/4 cup
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Directions
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Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add the oil, tilt the pot to coat bottom lightly. Add the turkey and cook for 4 minutes or until no longer pink, stirring occasionally. Add the peppers and onions and cook for 4 minutes. Stir in the garlic, cook 30 seconds, stirring constantly. Add remaining chili ingredients, except the salt, and stir until well blended.
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Seal the lid, close the valve, press the Cancel button, and reset to Manual/Pressure Cook for 20 minutes.
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Use quick pressure release. When the valve drops, carefully remove the lid and stir in salt. Spoon yogurt on top of each serving.
Reviews
Write a Review-
I made the recipe as written and found it a bit bland. However, a splash of hot sauce helped to liven up the flavor. It makes a LOT so I froze half for later.
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Made exactly as written except I couldn't find a low-sodium kidney bean options. Delicious- I understand your hesitancy to try this recipe but it balances the sweet and savory quite well.