One 15-oz. can red kidney beans, drained and rinsed
One 14.5-oz. can diced tomatoes (not drained)
1 cup chopped onion
1 cup chopped red bell pepper
1 cup canned crushed tomatoes
2 tbsp. chopped canned chipotle peppers (previously packed in adobo sauce) - 2 tsp. canned adobo sau
2 tsp. chopped garlic
1 tsp. chili powder
1 tsp. ground cumin
Press the Sauté button on the Instant Pot. Add turkey, and
sprinkle with salt and black pepper. Cook and crumble for
about 5 minutes, or until fully cooked. Press the Keep
Warm/Cancel button to turn off the Instant Pot.
Add remaining ingredients, and mix well.
Cover with the lid and close. Set the pressure release valve
to the Sealing position. Press the Manual button, and set
time for 10 minutes. (The Instant Pot will preheat for 10 - 15
Let cool down naturally for 10 minutes in Keep Warm
mode. (Instant Pot automatically goes into this mode
after cook time ends).
Press Cancel. Turn the pressure release valve to the
Venting position. Holding the lid handle, turn to the Open
position and lift.
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