Instant Pot Turkey Chili
It doesn't get easier than this! Brown some meat, then toss in the rest of the ingredients and hit start! Feel free to adjust the heat level by adding more chipotle peppers and/or adobo sauce. The cocoa powder and cinnamon are ideas I got from my favorite chili seasoning available at a local spice shop - they really transform the dish! I like to top this with sour cream, green onion and shredded smoked cheddar.
chili powder
1
tablespoon
smoked paprika
2
teaspoons
salt
1
teaspoon
oregano
1
teaspoon
unsweetened cocoa powder
1
teaspoon
cumin
½
teaspoon
ground cinnamon
¼
teaspoon
ground coriander
¼
teaspoon
black pepper
¼
teaspoon
olive oil
1
tablespoon
ground turkey
1
pound
onion, chopped
1
jalapeno pepper, seeded and minced
1
fire-roasted diced tomatoes
2
(14.5 ounce) cans
dark red kidney beans, drained and rinsed
1
(15.5 ounce) can
light red kidney beans, drained and rinsed
1
(15.5 ounce) can
tomato sauce
1
(15 ounce) can
chipotle pepper in adobo sauce, minced
1
adobo sauce from chipotle peppers
2
tablespoons
salt to taste
 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.
