1can red kidney beansdrained and rinsed (15 ounces)
1canwhite kidney beansdrained and rinsed (or great northern beans, 15 ounces)
2cansdiced tomatoes(15 ounces each)
3teaspoonschili powder
1teaspoon ground cumin
½teaspoon smoked paprika
½teaspoondried Italian seasoning
salt and pepper to taste
Instructions
Heat the Instant Pot using the Saute function. Add the olive oil, onion, and carrots. Saute, stirring occasionally, until the onions are just starting to brown, about 5 minutes.
Add the ground turkey and garlic. Saute for another 5 minutes, stirring occasionally to break up the meat.
Add the remaining ingredients and stir to combine. Add water if needed. In my 6 Quart Instant Pot, I add 1 cup of water to ensure the beans are just barely covered during cooking.
Attach the lid and ensure the valve is in the sealing position. Pressure cook on high for 7 minutes.
Once the Instant Pot has finished, release the pressure manually by switching the valve to the venting position.
Remove the lid and stir. Enjoy warm.
Notes
Store any leftover chili in an airtight container in the fridge for up to three days.