Instant Pot Turkey Chilli Verde

Ingredients for Instant Pot Turkey Chilli Verde

• 2 tablespoons olive oil

• 450g turkey mince (93 percent lean)

• 1 yellow onion, diced

• 2 poblano or Anaheim chillies, diced

• 2 jalapeño chillies, diced

• 2 serrano chillies, diced

• 3 cloves garlic, chopped

• 1 teaspoon kosher salt

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1/4 teaspoons cayenne pepper

• 2 (425g) cans pinto beans, rinsed and drained

• 1 (350g) jar Mexican-style salsa verde (tomatillo based)

• 120ml low-sodium chicken broth

• 1/4 cup chopped fresh coriander

• Grated Monterey Jack cheese, for serving

Select the Sauté setting on the Instant Pot and heat the oil. Add the turkey and sauté, breaking it up with a wooden spoon or spatula as it cooks, for about 5 minutes, until cooked through and no traces of pink remain. Add the onion, chillies, garlic, salt, oregano, cumin, and cayenne and cook, stirring occasionally, for another 5 minutes, until the onion has softened and is translucent. Stir in the pinto beans, salsa verde, and broth.

Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chilli setting and set the cooking time for 20 minutes at high pressure.

Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the chopped coriander.

Ladle into bowls and serve hot, topped with the cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.