The temperature is dropping here in Chicago and my roommate and I refuse to turn on our heat for as long as possible. My heated blanket is becoming my best friend and I’m keeping chili and soups on repeat from now through the end of winter.
Last week, I made a double batch of chili in my new Instant Pot and it was a game changer. From start to finish, it took about 20 minutes or so and the clean up was simple.
This weekend I was traveling to Michigan for the Michigan vs. Michigan State football game and knew I wouldn’t have time to meal prep Sunday when I got home. I ended up freezing half of the double batch of chili for easy lunches this week. Easiest meal prep EVER!
Classic Instant Pot Chili
The classic chili we all love made macro friendly and in the Instant Pot for a quick dinner or meal prep lunch.
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Servings: 5
Calories: 332kcal
Equipment
- Instant Pot
Ingredients
- 1 lbs lean ground turkey
- 4 garlic cloves or 1 tbsp minced garlic
- 2 cans tri-bean blend You can strictly use kidney or black beans, if you prefer
- 1 red bell pepper
- 28 oz can fire roasted tomatoes
- 1 yellow onion
- 1¼ cup chicken broth
- 1 package chili seasoning
- 1 tbsp olive oil
Instructions
- Turn Instant Pot to simmer mode and add onion, garlic, olive oil.
- Cook for a few minutes until onion begins to soften.
- Add in turkey and cook until brown, about 3-5 minutes.
- Add in remaining ingredients.
- Change Instant Pot to pressure cook mode and start for 15 minutes. Once finished, quick release pressure.
- Let chili cook before digging in.