Sour cream, cheese, cilantro, or chives for garnish
Instructions
Turn instant pot onto sauté function. Once warm, add in ground turkey and cook until browned. Season with salt, pepper, chili powder, cumin, paprika. No need to drain fat unless desired. Add in diced onion, bell pepper, diced jalapeno, and minced garlic, sauté for another 2-3 minutes, until fragrant.
Mix in the diced tomatoes, tomato paste, kidney beans, black beans, and stock. Secure the lid onto the pressure cooker, turn on, select the "Pressure Cook" setting, set to "high pressure" for 15-18 minutes, and start. Once the timer has expired allow the pressure to release naturally. Taste, and adjust seasoning as needed.
Serve warm topped with green onions, cilantro, extra shredded cheese, or other favorite toppings. Leftover chili will keep for 4-5 days in an airtight container in the fridge.
Notes
*If the chili gets to thick, thin with a little bit of stock or water