Instant Pot Turkey Chili

One of my favorite things to use my Instant Pot for is chili. The combination of the saute function and the pressure cooking allows for the same great flavors that simmering on a stovetop takes hours to accomplish. Plus, if you follow Weight Watchers, this chili is only 1 Freestyle SmartPoint! So it’s delicious and guilt free.

Ingredients:

1 lb lean ground turkey breast

1 chopped yellow onion

1 tablespoon olive oil

2 cloves minced garlic

1 tablespoon light brown sugar

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

3 tablespoons tomato paste

2 cups regular chicken broth

2 10 oz. cans of Rotel fire roasted diced tomatoes and green chiles

1 15 oz. can black beans

1 15 oz. can kidney beans

1 15 oz. can pinto beans

Shredded cheese and sour cream for topping (optional)

Directions

  1. Push the saute button on your Instant Pot. Heat olive oil and stir in chopped onion. Cook for 2-3 minutes, until soft and translucent.
  2. Add in ground turkey breast, stirring frequently until all fully browned and broken up. Click the “cancel” button and add in garlic.
  3. Stir in chili powder, cumin, Italian seasoning, tomato paste, salt, pepper, and chicken broth. Stir to combine. Use a wooden spoon to scrape up any brown bits on the bottom of the pot (this is important to avoid a “burn” message during pressure cooking!).
  4. This next step is also important to avoid the “burn” notice: Layer the Rotel fire roasted tomatoes and beans on top of the meat mixture and DO NOT STIR IN!!
  5. Close the lid of the Instant Pot and set the valve to “sealing.” Pressure cook on high for 12 minutes. Note: It will take longer than 12 minutes because the pressure needs build first.
  6. Once the cooking time is up, allow the pot to naturally release pressure for 10 minutes (your pot should read LO:10).
  7. After 10 minutes, do a quick release of the pressure (be careful not to burn yourself, use an oven mitt or dish towel).
  8. Once pressure if fully released and the float valve drops, stir the chili and serve with your favorite toppings!

Weight Watchers Freestyle SP: 1 point per serving with no toppings. Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Instant Pot Turkey Chili

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Instant Pot

Cuisine: Chili

Yield: 6

Instant Pot Turkey Chili

Ingredients

  • 1 lb lean ground turkey breast
  • 1 chopped yellow onion
  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • 1 tablespoon light brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 3 tablespoons tomato paste
  • 2 cups regular chicken broth
  • 2 10 oz. cans of Rotel fire roasted diced tomatoes and green chiles
  • 1 15 oz. can black beans
  • 1 15 oz. can kidney beans
  • 1 15 oz. can pinto beans
  • Shredded cheese and sour cream for topping (optional)

Instructions

  1. Push the saute button on your Instant Pot. Heat olive oil and stir in chopped onion. Cook for 2-3 minutes, until soft and translucent.
  2. Add in ground turkey breast, stirring frequently until all fully browned and broken up. Click the “cancel” button and add in garlic.
  3. Stir in chili powder, cumin, Italian seasoning, tomato paste, salt, pepper, and chicken broth. Stir to combine. Use a wooden spoon to scrape up any brown bits on the bottom of the pot (this is important to avoid a “burn” message during pressure cooking!).
  4. This next step is also important to avoid the “burn” notice: Layer the Rotel fire roasted tomatoes and beans on top of the meat mixture and DO NOT STIR IN!!
  5. Close the lid of the Instant Pot and set the valve to “sealing.” Pressure cook on high for 12 minutes. Note: It will take longer than 12 minutes because the pressure needs build first.
  6. Once the cooking time is up, allow the pot to naturally release pressure for 10 minutes (your pot should read LO:10).
  7. After 10 minutes, do a quick release of the pressure (be careful not to burn yourself, use an oven mitt or dish towel).
  8. Once pressure if fully released and the float valve drops, stir the chili and serve with your favorite toppings!
https://aspoonfulofsimple.com/2019/05/19/instant-pot-turkey-chili/

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
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Instant Pot Homestyle Chicken Noodle Soup

One of my absolute favorite comfort foods of all time is chicken noodle soup. Every time I’m sick or even if I just have a little chill, I crave it. But who has the time to cook up the good stuff from scratch? Well, with the Instant Pot, you can do it all and make the most amazing soup in under an hour with very little work or attention required.

Ingredients

1.5 lb boneless, skinless chicken thighs

2 cups chopped celery

2 cups chopped carrots

1 yellow onion, diced

1 clove garlic, minced

1 tbsp butter

8 cups chicken broth (I like Swanson)

1 tsp salt (add more to taste)

1 tsp fresh ground black pepper (add more to taste)

1 tbsp dried parsley

1 tbsp dried thyme leaves

1 tbsp dried oregano leaves

1 tsp dried basil

1 bay leaf

2 cups wide egg noodles

1/4 lemon

Directions

  1. Set the Instant Pot to saute mode. Add the butter and let melt, coating the bottom of the pot.
  2. Add in the diced onions, celery, and carrots. Stir occasionally until onions are translucent and fragrant, about 4-5 minutes.
  3. Add in salt, pepper, thyme, parsley, oregano, basil, and bay leaf. Mix well. Then add in minced garlic. Be careful not to burn it, cooking for about 1 minute before the next step.
  4. Add in 4 cups of chicken broth.
  5. Place the chicken thighs in.
  6. Add in additional 4 cups of chicken broth.
  7. Press “cancel” to stop the saute mode on your Instant Pot. Lock your lid on the pot and flip the valve to “sealing” mode. Select the “Soup/Stew” button and set it to 7 minutes. (*Note: It will take more than 7 minutes to cook. Since there is a lot of liquid, it will take some time to come to pressure before your 7 minute timer will begin. Feel free to get some other chores done during this time, the pot will work its magic!)
  8. Once the pot beeps and the 7 minutes are complete, allow the pot to naturally release pressure for 10 minutes (just don’t touch anything for 10 minutes!).
  9. Flip the valve to “venting” mode (use an oven mitt to do this to avoid burning from the steam release). Once all pressure is released and the float valve goes down, carefully open your pot and remove the chicken thighs.
  10. Shred them up to your liking (I like them a little chunky myself!) and return them to the soup.
  11. Set the pot to saute mode and add in the egg noodles. Cook for about 6 minutes, or until noodles are cooked.
  12. Spritz your soup with the juice of the lemon and remove the bay leaves.
  13. Serve hot!
When you put your Instant Pot on Soup/Stew mode, be sure it is flipped to “Sealing” mode.
This is what the pot looks like when it has naturally released pressure for 10 minutes!
Finished product!

Weight Watchers Freestyle SP: 5 points for one serving (about 8 large servings total).

Print a copy for your recipe binder:

Instant Pot Homestyle Chicken Noodle Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Soup

Yield: 8

1 cup

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cups chopped celery
  • 2 cups chopped carrots
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 1 tbsp butter
  • 8 cups chicken broth (I like Swanson)
  • 1 tsp salt (add more to taste)
  • 1 tsp fresh ground black pepper (add more to taste)
  • 1 tbsp dried parsley
  • 1 tbsp dried thyme leaves
  • 1 tbsp dried oregano leaves
  • 1 tsp dried basil
  • 1 bay leaf
  • 2 cups wide egg noodles
  • 1/4 lemon

Instructions

  1. Set the Instant Pot to saute mode. Add the butter and let melt, coating the bottom of the pot.
  2. Add in the diced onions, celery, and carrots. Stir occasionally until onions are translucent and fragrant, about 4-5 minutes.
  3. Add in salt, pepper, thyme, parsley, oregano, basil, and bay leaf. Mix well. Then add in minced garlic. Be careful not to burn it, cooking for about 1 minute before the next step.
  4. Add in 4 cups of chicken broth.
  5. Place the chicken thighs in.
  6. Add in additional 4 cups of chicken broth.
  7. Press “cancel” to stop the saute mode on your Instant Pot. Lock your lid on the pot and flip the valve to “sealing” mode. Select the “Soup/Stew” button and set it to 7 minutes. (*Note: It will take more than 7 minutes to cook. Since there is a lot of liquid, it will take some time to come to pressure before your 7 minute timer will begin. Feel free to get some other chores done during this time, the pot will work its magic!)
  8. Once the pot beeps and the 7 minutes are complete, allow the pot to naturally release pressure for 10 minutes (just don’t touch anything for 10 minutes!).
  9. Flip the valve to “venting” mode (use an oven mitt to do this to avoid burning from the steam release). Once all pressure is released and the float valve goes down, carefully open your pot and remove the chicken thighs.
  10. Shred them up to your liking (I like them a little chunky myself!) and return them to the soup.
  11. Set the pot to saute mode and add in the egg noodles. Cook for about 6 minutes, or until noodles are cooked.
  12. Spritz your soup with the juice of the lemon and remove the bay leaves.
  13. Serve hot!
https://aspoonfulofsimple.com/2019/04/29/instant-pot-homestyle-chicken-noodle-soup/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.

Instant Pot Chicken Tortilla Soup

One of my favorite things to order at Mexican restaurants is chicken tortilla soup. Something about the warmth of the soup, the gooey cheese, the rich rice, the crunchy tortillas, and the soft avocados combine to make an amazing, yet simple dish. I never thought of making this soup until I came across a recipe on my Instant Pot app. With some tweaks, I’ve come across my favorite version of chicken tortilla soup. And since it’s made in the Instant Pot, you can set it and let it do the work!

Ingredients

1 1/2 lbs boneless, skinless chicken thighs

3 10 oz. cans of Rotel diced tomatoes and green chiles

1/2 cup chicken broth

1 yellow onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp salt

1/4 tsp ground black pepper

1 can black beans

1 can yellow corn

1 package Uncle Ben’s (or rice of your choice) Whole Grain Ready Rice

1 avocado

1/2 lime

Shredded Mexican cheese

Tortilla chips of choice, crunched up into small pieces

Directions

  1. In your Instant Pot (I have the 6-Qt Duo Model), open the lid and combine the chicken thighs, Rotel tomatoes and green chiles, chicken broth, onion, garlic, cumin, salt, and pepper. Stir well.
  2. Close the lid of your instant pot and be sure to set your vent to “Sealing Mode.”
Be sure the valve is towards “sealing” when you want to cook. “Venting” is for when the cooking is over and you want to vent the pot and release the pressure that has built up.

3. Set your Instant Pot to pressure cook on High for 9 minutes.

4. Once the pressure has built (give this time, it takes longer than you’d expect sometimes!), let the soup cook for 9 minutes. Then, after cooking time is up, allow the pressure to naturally release (don’t flip to venting yet) for 10 minutes. After 10 minutes, you may quick release the vent and let the pressure decrease. (My model reads LO: + however many minutes has passed to show the natural release time –example LO:10 for this recipe!)

5. Carefully open the lid and take out chicken thighs with tongs to shred separately. Return back to the soup.

6. Set the Instant Pot to “Saute” mode for 7 minutes. Stir in strained and rinsed canned corn and black beans. Stir well.

7. As corn and black beans are heating in the soup, make the rice in the microwave. Add to the soup and stir.

8. Add in lime juice.

9. Ladle soup into bowls for serving. Garnish each bowl with a sprinkle of shredded cheese (once this is mixed in it creates melty goodness), avocado, cilantro, and crushed of tortilla chips.

Feel free to omit this for your lactose intolerant friends!

Weight Watchers Freestyle SP: 8 points for one serving (about 6 servings total). Points were calculated using the Recipe Builder on the WW app. **NOTE: These points can be lessened by omitting the rice, cheese, and avocado … even more by using chicken breasts instead of thighs, though the flavor of the thighs is much better in this, in my opinion!**

Instant Pot Chicken Tortilla Soup

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:

1 1/2 lbs boneless, skinless chicken thighs
3 10 oz. cans of Rotel diced tomatoes and green chiles
1/2 cup chicken broth
1 yellow onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp salt
1/4 tsp ground black pepper
1 can black beans
1 can yellow corn
1 package Uncle Ben’s (or rice of your choice) Whole Grain Ready Rice
1 avocado
1/2 lime
Shredded Mexican cheese
Tortilla chips of choice, crunched up into small pieces

Directions:

1. In your Instant Pot (I have the 6-Qt Duo Model), open the lid and combine the chicken thighs, Rotel tomatoes and green chiles, chicken broth, onion, garlic, cumin, salt, and pepper. Stir well.

2. Close the lid of your instant pot and be sure to set your vent to “Sealing” mode.

3. Set your Instant Pot to pressure cook on High for 9 minutes.

4. Once the pressure has built (give this time, it takes longer than you’d expect sometimes!), let the soup cook for 9 minutes. Then, after cooking time is up, allow the pressure to naturally release (don’t flip to venting yet) for 10 minutes. After 10 minutes, you may quick release the vent and let the pressure decrease. (My model reads LO: + however many minutes has passed to show the natural release time –example LO:10 for this recipe!)

5. Carefully open the lid and take out chicken thighs with tongs to shred separately. Return back to the soup.

6. Set the Instant Pot to “Saute” mode for 7 minutes. Stir in strained and rinsed canned corn and black beans. Stir well.

7. As corn and black beans are heating in the soup, make the rice in the microwave. Add to the soup and stir.

8. Add in lime juice.

9. Ladle soup into bowls for serving. Garnish each bowl with a sprinkle of shredded cheese (once this is mixed in it creates melty goodness), avocado, cilantro, and crushed of tortilla chips.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.