Instant Pot Turkey Chili with Quick-Soak Dried Beans

Ingredients

• 1 1/2 cups dried pinto beans (or any other beans, pre-soaked/cooked)
• 2 tbsp vegetable oil
• 1 lb ground turkey (a roll)
• 2 cups onion, chopped (a bunch)
• 1 cup bell pepper, chopped (meh, a bit)
• 2 tbsp garlic, minced (or more)
• 3 tbsp chili powder (or just improvise)
• 1 tbsp dried oregano
• 2 tsp cumin powder
• 2 tsp cocoa powder (totally optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 4 cups water
• 15 oz diced tomatoes
• 1 small can of corn (or frozen - I love the texture)
• 1/4 cup masa harina (or crushed corn tortillas)

Instructions

1. Note: Most ingredients and spices are optional and can be adjusted to taste.
2. Quick soak beans: add rinsed dried beans to instant pot with water 1 inch above beans. pressure cook on high for 5 minutes, followed by a natural release. drain and rinse beans; wipe out the pot.
3. Select sauté mode. add oil and ground turkey. brown for 3 minutes while breaking up meat.
4. Add onions and sauté for 2 minutes. stir in bell peppers and garlic.
5. Add chili powder, oregano, cumin, cocoa, salt, pepper, and cayenne. stir for 1 minute until fragrant.
6. Stir in water, tomatoes, and the quick-soaked beans. scrape the bottom of the pot to prevent burning.
7. Close lid and pressure cook on high for 20 minutes. allow a natural release for 15 minutes before venting.
8. Open lid and select sauté mode. stir in masa harina and simmer for 5 minutes until thickened. let rest 5 minutes before serving.