INSTANT POT BUFFALO TURKEY CHILI

Instant Pot Buffalo Turkey Chili image

Provided by Jaymee Sire

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 29

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Ingredients

4 slices bacon, chopped, or substitute 2 tablespoons olive oil
1 cup finely diced celery (about 2 to 3 stalks)
1 cup diced carrot (about 1 large carrot)
1 large onion, diced
1 to 2 jalapenos, ribs and seeds removed, finely diced, optional
4 cloves garlic, minced
1 tablespoon sweet smoked paprika
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 chipotle pepper in adobo sauce, minced
1 tablespoon tomato paste
1 pound ground turkey or chicken (or substitute boneless, skinless chicken breasts and thighs)
Kosher salt and freshly ground black pepper
2 cups chicken broth or low-sodium chicken broth
One 15-ounce can fire-roasted diced tomatoes
1 bay leaf
1/2 to 3/4 cup Buffalo-style wing sauce (not hot sauce)
One 15-ounce can beans, such as kidney, black or cannellini, drained and rinsed
2 scallions, sliced on the bias, for serving
Cilantro, roughly chopped, for serving
Blue cheese crumbles, for serving
Chipotle-Lime Crema, recipe follows
2 limes, cut into wedges, for serving
Serving suggestions: jalapenos, carrot ribbons, avocado
1/2 cup sour cream, creme fraiche or plain Greek yogurt
Juice of 1/2 lime
1/4 teaspoon ground cumin
1 chipotle peppers in adobo sauce, minced, plus a little sauce from the can
Kosher salt

Steps:

Set a 6- or 8-quart Instant Pot® or electric pressure cooker to the saute setting. Once hot, add the bacon (or olive oil if omitting bacon) and cook until it begins to crisp.
Add the celery, carrot, onions and jalapenos if using to the pot. Saute until just starting to soften, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the paprika, ancho chile powder, cumin, chipotle pepper and tomato paste. Cook a few more minutes until the spices are fragrant and the tomato paste is thoroughly incorporated.
Push the vegetable mixture to the edges of the pot and add the ground turkey or chicken. Season with salt and pepper and cook until the meat begins to brown, breaking it up with a wooden spoon. (If using chicken breasts or thighs, season with salt and pepper before adding to the pot and just sear the outsides.) The meat does not need to be completely cooked at this point, it will finish during pressure cooking.
Add the broth, tomatoes, bay leaf and 1/2 cup wing sauce (you can always add more later if needed). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 9 minutes (it will take 10 to 20 minutes to come to pressure). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. (If using chicken breasts or thighs, remove them, shred with two forks and return the meat to the pot.)
Remove the bay leaf, stir in the drained beans and set the pot to "reduce" (or "saute" depending on the model you are using). Simmer with the lid off until the chili reaches desired thickness, 5 to 10 minutes. Taste and add more wing sauce, salt and pepper if necessary.
Ladle the chili into bowls and top with scallions, cilantro, blue cheese crumbles and Chipotle-Lime Crema. Serve with lime wedges. Serve with diced jalapenos, carrot ribbons and avocado if desired.
Mix together the sour cream, lime, cumin, chipotle and salt to taste in a small bowl and refrigerate until ready to use.