Here’s a lean, green chili that still packs some spicy heat! If you like yours mild, substitute a couple of seeded and chopped green bell peppers for the jalapeño and serrano chiles and omit the cayenne pepper. Serve this hearty stew with grated cheese on top and cornbread, rice, or tortilla chips on the side.
Ingredients
Preparation
Step 1
Select the Sauté setting on the Instant Pot and heat the oil. Add the 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, chiles, garlic, salt, oregano, cumin, and cayenne and cook, stirring occasionally, for another 5 minutes, until the onion has softened and is translucent. Stir in the pinto beans, salsa verde, and broth.
Step 2
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.
Step 3
Let the pressure 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 cilantro.
Step 4
Ladle into bowls and serve hot, topped with the cheese.
Recipe notes
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