Instant Pot turkey chili verde recipe for a quick dinner
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 7 Aug 2025
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This high-protein Instant Pot Turkey Chili Verde is a vibrant and hearty dish that celebrates the bold flavours of Mexico. Minced turkey, rich in protein, is simmered with a medley of fresh peppers and fragrant spices, creating a comforting meal that is both nutritious and satisfying. The addition of zesty salsa verde and tender pinto beans adds depth and a delightful tang, making it an ideal choice for any occasion.
Perfect for a family dinner or a quick weeknight meal, this easy-to-make chili is packed with wholesome ingredients that nourish the body. Serve it topped with a sprinkle of Monterey Jack cheese and fresh coriander for a finishing touch that enhances its flavour. This dish not only delights the palate but also supports a balanced diet, keeping you energised throughout your day.
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Ingredients for Instant pot turkey chili verde
30 ml olive oil
450 g minced turkey (93% lean)
1 yellow onion, diced
2 poblano or Anaheim peppers, diced
2 jalapeño peppers, diced
2 serrano peppers, diced
3 cloves garlic, chopped
5 ml kosher salt
5 ml dried oregano
5 ml ground cumin
1 g cayenne pepper
2 x 425 g cans pinto beans, rinsed, drained
1 x 340 g jar Mexican-style salsa verde (tomatillo based)
120 ml reduced-salt chicken stock
15 g chopped fresh coriander
Grated Monterey Jack cheese, for serving
How to make Instant pot turkey chili verde
Select the Sauté setting on the Instant Pot and heat the oil. Add the minced 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. 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/Chili setting and set the cooking time for 20 minutes at high pressure.
Allow the pressure to 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 the mixture into bowls and serve hot, topped with 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.
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7 Aug 2025 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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