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Instant Pot® Sweet Potato, Turkey and Quinoa Chili

  • 15 min
    Prep Time
  • 35 min
    Total Time
  • 6 people
    Serves
  • 480 per 1 serving
    Calories

Ingredients

  • 1 tablespoon olive oil
  • 1 pound 85% lean ground turkey
  • 1 large onion, diced
  • 1 tablespoon chili powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons cumin
  • 2 sweet potato, peeled and diced
  • 1 red bell pepper, diced
  • 1 can (about 28 ounces) crushed tomatoes
  • 1 can (about 15 ounces) black beans
  • 1 can (about 15 ounces) kidney beans
  • 1/2 cup uncooked quinoa
  • 2 cups Pacific Foods™ Organic Chicken Bone Broth
  • 1/2 cup chopped cilantro, to serve
  • 2 jalapeño pepper, diced, to serve
  • 1/2 cup shredded mild Cheddar cheese, to serve
  • 1/2 cup sour cream, to serve
  • 2 tomato, sliced, to serve
  • 1 avocado, sliced, to serve

Instructions

  • Step 1

    Add olive oil to Instant Pot and set to saute function. Add ground turkey, diced onion, and spices to Instant Pot. Saute turkey and onion, gently breaking turkey apart with a spoon. Let turkey cook for 7-8 minutes, or until no longer pink and crumbly. Add the sweet potato, red bell pepper, tomatoes, beans, quinoa, and bone broth to the Instant Pot. Stir well to combine. 

  • Step 2

    Cover Instant Pot, seal, and cook on high pressure for 12 minutes. Before removing the lid, carefully release the vent on top of the Instant Pot to allow steam to escape. Serve chili with cilantro, jalapeno, cheese, sour cream, sliced tomatoes, and avocado. Enjoy!

Calories 480
Total Fat 21 g
Sat. Fat 7.0 g
Trans Fat 0 g
Cholesterol 66 mg
Sodium 733 mg
Total Carb 47 g
Dietary Fiber 14 g
Sugar 8 g
Added Sugars 0 g
Protein 25 g
Vitamin D 1 %DV
Calcium 18 %DV
Iron 23 %DV
Potassium 27 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.