I don’t know why it took me so long to hop on the instant pot train. I’ve been using it non stop ever since I got it last week. I bought it on a whim when the price couldn’t be beat. I’ve made a couple of dishes in it now and each one is better than the last. If you don’t have one yet, I highly recommend investing in one! This isn’t even a sponsored post. This is just me, speaking from the bottom of my mom heart. When there’s not enough time to prep and stand in the kitchen all day, the instant pot saves the day. 
My DH is currently doing a low-carb diet, so I decided to make a chili for him. I adapted the recipe to add double the meat and half the beans. It’s the perfect dish for him to take to work. I also cut down on the amount of celery for him.
I eat my chili with endless oyster crackers (why do they taste so dang good? I gave Ellie one and she kept asking for more) and some cheese. You can even top a dollop of sour cream on yours if you’d like.
This was my first time making chili and it was a wonderful first try. I’d make this recipe again and again without hesitation. If you have any instant pot recipes that you love, please let me know! And be prepared for lots of instant pot recipes coming up!
Recipe adapted from A Night Owl Blog.
Ingredients
- 1 tbsp olive oil
- 2 tsp minced garlic
- 2 lb ground turkey (you could also use ground beef)
- 1/2 large onion, chopped
- 1 large red bell pepper, chopped
- 4 stalks celery, chopped
- 1 package McCormick's Hot Chili Seasoning
- 1 cup water
- 1 15 oz can dark red kidney beans, drained
- 2 10 oz can RoTel with chile
- 1 15 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 1 tbsp corn starch
Directions
- Set your Instant Pot to saute. Add in the oil and garlic.
- Once the oil and garlic start simmering, add ground turkey and brown.
- Mix in the chopped onion, bell pepper and celery to the pot.
- Cook until the onion starts being translucent.
- Add McCormick's Chili Seasoning and water. Mix well.
- Add kidney beans, RoTel, diced tomatoes, and tomato sauce to the pot and stir.
- Close your instant pot and make sure the valve is sealed. Set it to manual for 10 minutes.
- Let your Instant Pot naturally release.
- Once done, mix the corn starch with some cold water before stirring it into the pot to thicken the sauce.
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