Name: Instant Pot Triple Bean Chili
Prep time: 10 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 pounds lean ground turkey; 1 tablespoon cumin; 5 tablespoons chili powder; 1 1/2 teaspoons black pepper; 1 tablespoon salt; 29 oz can tomato sauce; 29 oz can diced tomatoes (undrained); 15 oz can kidney beans (undrained); 15 oz can cannellini beans (undrained); 15 oz can pinto beans (undrained); 1 small yellow onion, diced; 4 oz can green chilies; 2 stalks celery, diced; cheddar and pepper jack cheese cut into cubes, sour cream, diced jalapeños, and corn chips

Instant Pot Triple Bean Chili

Pressure Cooker Triple Bean Chili is a healthy, flavorful, and perfect for a cold night

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★★★★★

4.8 from 11 reviews

Instant Pot Triple Bean Chili is packed with good for you foods and garnished with all the glorious, crunchy, spicy, creamy toppings you could ever want!

Author: Marci
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 8-10 servings 1x
Category: Soup
Method: Pressure Cooker
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
2 pounds lean ground turkey
1 tablespoon cumin
5 tablespoons chili powder
1 1/2 teaspoons black pepper
1 tablespoon salt
29 oz can tomato sauce
29 oz can diced tomatoes (undrained)
15 oz can kidney beans (undrained)
15 oz can cannellini beans (undrained)
15 oz can pinto beans (undrained)
1 small yellow onion, diced
4 oz can green chilies
2 stalks celery, diced

Toppings

cheddar and pepper jack cheese cut into cubes, sour cream, diced jalapeños, and corn chips

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Instructions

Select saute on the pressure cooker and add oil. When hot, add ground turkey. Sprinkle with cumin, chili powder, black pepper, and salt. Brown and crumble until it’s cooked through.
Add tomato sauce, canned tomatoes, kidney beans, cannellini beans, pinto beans, diced onions, chiles, and celery; stir.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes. Note: It can take 10 minutes or so for this big pot of chili to come up to pressure.
When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure. If liquid sprays from the valve, switch it back to a sealed position and let it cool for another 5 – 10 minutes.
Serve hot topped with cubes of cheese, sour cream, chopped pickled jalapeños, and corn chips.

Notes

If your pot is sensitive to getting the BURN signal, add a 1/2 – 3/4 cup of water to the pot with the other ingredients.
I prefer the taste and texture of ground turkey, but 90/10 ground beef will substitute great
DO NOT drain and rinse the beans
Leftover can be frozen flat in gallon size ziplock bags for up to 4 months
Add a splash of cholula hot sauce to individual bowls for extra spice

Keywords: chili, winter food, healthy dinner

Find it online: https://instafreshmeals.com/pressure-cooker-triple-bean-chili/