This is the best Instant Pot chili (seriously!). ⁣
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In the winter, I keep the canned ingredients stocked to make this at all times because it is SO SIMPLE. It's my go-to when I'm not feeling like making a big to-do in the kitchen. ⁣
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Tools: 
-Instant Pot

Ingredients: ⁣
- 1 large red onion, chopped⁣
- 1 jalapeno, seeded and chopped⁣
- 1 red bell pepper, chopped⁣
- 1 1/2 lbs ground turkey (omit for veg or vegan)⁣
- 1 can (15 oz) kidney beans, drained⁣
- 1 can (15 oz) pinto beans, drained⁣
- 1 can (15 oz) black beans, drained⁣
- 1 can (15 oz) lentils, drained⁣
- 1 can (15 oz) fire roasted diced tomatoes ⁣
- 2 tablespoons garlic⁣
- 1 tbsp Worcestershire sauce⁣
- 2 cups beef stock (or vegetable broth for veg or vegan)⁣
- 1 tbsp cayenne ⁣
- 1 tbsp dried oregano⁣
- 1 tsp paprika ⁣
- 2 tsp ground cumin⁣
- 2 tsp salt ⁣
- 2 tsp black pepper⁣
- 1 can (6 oz) tomato paste⁣
- 2-3 cups of fresh kale⁣
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Instructions: ⁣
1. Turn the instant pot on to saute and add the onion, jalapeno and bell pepper. Saute until tender. ⁣
2. Add the ground turkey and cook until browned. ⁣
3. Add all of the remaining ingredients and stir to combine. ⁣
4. Attach lid to the pot, turn on to the pressure cook setting and set the timer for 18 minutes.⁣
5. Once the timer goes off, be sure all the pressure has been released and then remove the lid. ⁣
6. Add the kale and stir to combine. ⁣
7. Serve the chili hot with your toppings of choice! I like to add a serving of healthy fats like sour cream and cheese. 🧀⁣
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Enjoy and stay warm!⁣