- 1.3 pounds 99% Lean Ground Turkey
- 1 teaspoon Oil
- 1 medium Onion, minced
- 1 medium red Bell Pepper, diced fine
- 1 Garlic clove, minced
- 1 can Mild Diced Tomatoes (Rotel)
- 8 oz small can plain Tomato Sauce
- 1/4 cup low sodium Chicken Broth
- 1 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1/2 teaspoon Kosher Salt
Add after pressure goes down.
- 1 1/2 cups frozen Corn kernels
- 1 can drained black beans
- 1 can drained chickpeas
Optional Garnishes
Shredded cheese
Sliced green onions
Sour cream
Instructions
1. Press the saute setting on the Instant Pot. Once it reads "hot" add olive oil then crumble turkey into large portions into the instant pot.
2. Let cook 5 minutes then break up and toss turkey. Continue to cook, tossing occasionally until cooked through, about 5 minutes longer.
3. Add in onions and bell pepper and saute 3 minutes.
4. Add diced tomatoes, tomatoes sauce, Rotel and seasonings.
5. Press "cancel" to turn pressure cooker off. Cover with lid and seal (make sure valve on the lid is set to "sealing" position).
6. Select "manual" mode (or high pressure) and set to 15 minutes.
7. Once cooking is complete let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.
8. Once steaming stops stir in beans, corn, and chickpeas (they'll heat through almost instantly).
9. Serve warm with desired toppings such as cheddar cheese, green onions, sour cream.
