I adapted my favorite Turkey Chili recipe to the instant pot, and it saves an hour and 10 minutes of cooking time. Prep is about 20 minutes, sauté for about 10 minutes, and then cook for 20. I normally make chili on the weekend to see us through the first few days of the week, but this option works midweek, too.

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground turkey
• 1/2 pound turkey sausage (raw, removed from casings and cut or torn into bits)
• 1 medium onion, diced
• 1 green bell pepper, cored and finely diced
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15 ounce can red beans (I used a mix, but you can do all black, all red if you’d like)
• 1/4 cup red wine
• 2 Tbl tomato paste
• 1 chipotle chili, chopped and seeds removed (optional, but deepens the flavor)
• 2 tablespoons chili powder
• 1 tbl  ground cumin
• 1 tsp oregano
• 1 teaspoon kosher salt

Toppings: shredded cheddar cheese, chopped onions, diced avocado, sour cream
 
Directions:

1. Turn the saute setting on and pour 2 Tbl Olive Oil in Instant Pot. Heat. Add ground turkey and sausage. Stir and break apart meat into small chunks about 4 minutes, until no longer pink.

2. Add the onion, garlic and bell pepper. Cook, stirring for 3 minutes.

3. Add the tomatoes, beans, chipotle, all the spices, tomato paste, and wine. Stir to combine.

4. Secure the side and close the vent. Set the cook time for 20 minutes at high pressure.

5. When finished, open the valve to release the pressure (I use a wooden spoon). Wait till steam stops and button lowers. Open the Instant Pot. Stir, taste and season if necessary.