This hearty and healthy Instant Pot Turkey Chili is gluten-free, paleo, and Whole30. Make a big batch and enjoy it throughout the week.
- 2 tablespoons extra-virgin olive oil
- 1 pound ground turkey
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 celery stalks, chopped
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 (14.5-ounce) can diced tomatoes, with juices
- 3 cups low-sodium chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon sea salt
- 1 ripe avocado, peeled and sliced
- Select Sauté and add the oil to the inner pot. Once hot, add the ground turkey. Using a wooden spoon, stir the meat to keep it from sticking and to break it into crumbles, about 2 minutes.
- Press Cancel and add the sweet potatoes, onion, garlic, celery, carrots, bell pepper, tomatoes, and chicken broth to the pot. Stir to combine.
- Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
- Unlock and remove the lid. Stir in the cumin, chili powder, and salt.
- Serve immediately, or place in an airtight container and refrigerate for up to 4 days.
If you have leftovers, you can freezer them in an airtight container for up to 3 months.
STOVETOP DIRECTIONS: Grab a large lidded pot. Heat the oil over medium heat. Sauté the vegetables and turkey for a few minutes. Add the herbs, salt, and pepper, along with the broth and sweet potatoes. Increase the heat to high, bring the mixture to a boil, and then lower the heat, cover the pot, and simmer for 18-20 minutes, or until the sweet potatoes are cooked through. Serve hot.