High Protein Instant Pot Turkey Chili

Set your Instant Pot to the Sauté setting and heat the olive oil. Add the chopped onion, garlic and red bell pepper and cook for 2–3 minutes until it starts to soften.
1 tablespoon olive oil
1 medium onion
2 large garlic cloves
1 medium red bell pepper
Add the ground turkey and cook, breaking it up with a wooden spoon until no longer pink.
1 pound lean ground turkey
Sprinkle in the chili powder, cumin, salt, and black pepper. Stir well to coat the turkey and vegetables with the spices.
2 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
Pour in the chicken stock, then add the pinto beans, kidney beans, frozen corn, and crushed tomatoes. Stir to combine, making sure nothing is stuck to the bottom of the pot.
2 cups chicken stock
1 can (14 oz / 400 g) pinto beans
1 can (14 oz / 400 g) red kidney beans
½ cup frozen sweet corn
2 cans (14 oz / 400 g) crushed tomatoes
Cancel the Sauté setting. Secure the lid and set the Instant Pot to Pressure Cook (Manual) on high for 10 minutes.
Once the cooking time is up, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Open the lid, stir the chili, and taste for seasoning. Adjust salt and pepper if needed
Serve hot, garnished with fresh cilantro and your favorite toppings.
Fresh cilantro