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Instant Pot Chili

Yields 8 servings

1.27kcal/gram, toppings not included

Ingredients

• 2 Pounds Ground Turkey (85/15)
• 6 Strips Bacon, chopped
• 2 Can Black Beans, 15 ounces, drained
• 1 Can Cannellini Beans, 15 ounces, drained
• 1 Can Fire Roasted Diced Tomatoes, 15 ounces, with juice
• 1 Can Tomato Paste, 6 ounce
• 1 Red Onion, chopped
• 1 Red Bell Pepper, seeded and chopped
• 1 Jalapeño, minced
• 2 Cups Beef Stock or Broth
• 1 Tablespoon Dried Oregano
• 2 teaspoons Ground Cumin
• 2 teaspoons Kosher Salt
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Smoked Paprika
• 2 Tablespoons Chili Powder
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Garlic, minced

Directions

1. Turn instant pot to sauté and add the bacon, cooking until crisp, then remove to paper towel lined plate.
2. Add onions and peppers and cook until tender (3-5 mins).
3. Add the meat and cook until browned.
4. Add all of the remaining ingredients and the bacon and stir to combine.
5. Turn the instant pot to chili (if you don’t have a “chili” setting, use the “manual-high” setting) and cook for 18-20 minutes, then quick release.
6. Serve with limes, sour cream, shredded cheese

Modified version of this receipe: https://ohsweetbasil.com/instant-pot-award-winning-chili-recipe/#wprm-recipe-container-52423