Instant Pot Buffalo Turkey Chili Recipes

INSTANT POT TURKEY CHILI

Steps:

• Heat oil in a 6-quart multicooker set to the high "Saute" setting. Add turkey, breaking up meat with the back of a spoon, until cooked through, 4 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Add 1 3/4 cups onion, poblano, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper to multicooker; cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Add chili powder, cumin, and tomato paste; cook 2 minutes. Stir in tomatoes, chickpeas, corn, cooked turkey, and 1 cup water. Secure lid of multicooker.
• Cook on high "Bean/Chili" setting for 20 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Adjust seasoning as desired. Serve with remaining 1/4 cup onion, cheese, cilantro, and jalapeno. To store, let chili cool to room temperature, then refrigerate in airtight containers up to 3 days.

INSTANT POT BUFFALO TURKEY CHILI

Steps:

• Set a 6- or 8-quart Instant Pot® or electric pressure cooker to the saute setting. Once hot, add the bacon (or olive oil if omitting bacon) and cook until it begins to crisp.
• Add the celery, carrot, onions and jalapenos if using to the pot. Saute until just starting to soften, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the paprika, ancho chile powder, cumin, chipotle pepper and tomato paste. Cook a few more minutes until the spices are fragrant and the tomato paste is thoroughly incorporated.
• Push the vegetable mixture to the edges of the pot and add the ground turkey or chicken. Season with salt and pepper and cook until the meat begins to brown, breaking it up with a wooden spoon. (If using chicken breasts or thighs, season with salt and pepper before adding to the pot and just sear the outsides.) The meat does not need to be completely cooked at this point, it will finish during pressure cooking.
• Add the broth, tomatoes, bay leaf and 1/2 cup wing sauce (you can always add more later if needed). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 9 minutes (it will take 10 to 20 minutes to come to pressure). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. (If using chicken breasts or thighs, remove them, shred with two forks and return the meat to the pot.)
• Remove the bay leaf, stir in the drained beans and set the pot to "reduce" (or "saute" depending on the model you are using). Simmer with the lid off until the chili reaches desired thickness, 5 to 10 minutes. Taste and add more wing sauce, salt and pepper if necessary.
• Ladle the chili into bowls and top with scallions, cilantro, blue cheese crumbles and Chipotle-Lime Crema. Serve with lime wedges. Serve with diced jalapenos, carrot ribbons and avocado if desired.
• Mix together the sour cream, lime, cumin, chipotle and salt to taste in a small bowl and refrigerate until ready to use.

INSTANT POT® TURKEY CHILI

Steps:

• Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.