We’re going to make chili quickly here, which means we’re not even going to wait for the beans to cook in the Instant Pot. These recipes use beans that are already cooked, whether from your Instant Pot the day before or from a can. Either way, pressure-cooking the chili produces a slow-cooked taste in a fraction of the time.
Press Sauté and select the middle temperature. Place the vegetable oil in the inner pot, wait about 1 minute for the oil to warm, then add the bell pepper, onion, celery, and garlic. Cook with the lid off, stirring occasionally, until the onion softens slightly, about 5 minutes.
Add the turkey and cook, stirring occasionally to break it up into small pieces, until it is no longer pink, about 5 minutes.
Add the taco seasoning, tomato paste, and diced tomatoes, stirring to combine.
Close and lock the lid. Set the valve to Sealing. Press Cancel, then select High Pressure. Set the time to 20 minutes.
When the cooking cycle ends, carefully use a wooden spoon to release the pressure.
Press Cancel and remove the lid. Add the beans, stirring to distribute them evenly, then close and lock the lid to allow the residual heat to warm the beans, about 5 minutes.
Taste and adjust the seasoning, adding salt and pepper as needed. Serve the chili hot, garnished with the avocado and cilantro.
Quick Taco-Style Chili will keep, in an airtight container in the refrigerator, for up to 4 days.
More Flavoring and Serving Ideas for Quick Chili: