Apr 042020
 

Instant Pot Freezer Fix Chili

1 lb frozen 93% lean ground turkey
1 1/2 cups frozen corn divided
1 can no salt added black beans rinsed and drained, divided, 15 oz
1 can no-salt-added diced tomatoes 14.5 oz
1 cup Water
2 tbsp chili powder
1 tbsp ground cumin
1 1/2 tsp smoked paprika
3/4 tsp salt

Place the frozen ground turkey in the Instant Pot and top with the remaining ingredients, reserving 1/3 cup of the corn and 1/3 cup of the black beans for garnish

Seal the lid, close the valve, and set the Manual/Pressure Cook button to 25 minutes

Use a quick pressure release. When the valve drops, carefully remove the lid and stir, breaking up the turkey

Before serving, garnish each portion with the reserved corn (thawed) and black beans

Did I Make Changes?
I didn’t have any Black beans so I used Kidney beans

Like It?
Nope

Why?
It tasted VERY different than any chili we’ve ever had before. I love all the spices in the recipe but the flavor was way too strong for us. If I ever try it again I’ll use less of each spice and maybe add a bit of sugar, since I always add it to my personal chili recipe.

You may love this recipe so if it sounds good to you give it a try, and please let me know what you thought.

Weekend Cooking

Souper Sundays

  32 Responses to “Instant Pot Freezer Fix Chili”

  1. You didn’t say where this recipe came from. Might be good to avoid that website and look for ones with a better track record!

    be well… mae at maefood.blogspot.com

    • The link under the photo will take you to the original recipe. The chili was good but just a little too much spices for our taste. That doesn’t mean other people wouldn’t love it just the way it is.

  2. I don’t like smoked paprika, it gives me instant heartburn but the other ingredients sound good.

  3. Sorry it didn’t work for you. I actually have all the ingredients but since it’s April and getting warmer I’m not inclined to make chili. Thanks for sharing.

    • I know a lot of people don’t make it in the warm months, but I live in Florida and I’ve always made chili all year long, even in the hottest most humid months.

  4. Iā€™m always up for chili or soup. Iā€™m guessing it was the amount of cumin you used, Iā€™d cut back on that. We may try it and adjust the spices.
    You ought to link up with Deb for Souper Sunday! Che k the link at the bottom of my post if you want to link.

  5. I don’t think I’d like the smoked paprika so I’ll skip this recipe.

  6. I wonder if it was cooking the meat from frozen that was an issue. Bummer that it didn’t work out.

  7. It sounds good to me, and I was hopeful because I actually have all the ingredients, but I don’t think I’ll try it if you didn’t like it.

    • You should go ahead and try it, usually only use chili powder and a bit of sugar in my chili and think that was what was wrong with it for me.

  8. It’s a bummer when you use all your ingredients and time and then don’ like the recipe

  9. I have been craving chili lately and may have to add a veggie chili to my meal planning soon as I have lots of canned beans. Like you I eat soups and chilis all year round. As Tina said, stop by if you want to join in Souper Sundays. šŸ˜‰

    • I haven never had veggie chili, I need to look for a recipe because I like eating meatless a few times a week. Thanks, I’ll add my link to SS tomorrow.

  10. We don’t have an instant pot, but coincidentally my husband just threw together chili ingredients and has it simmering on the stove now for dinner in a few hours! I would leave out the smoked paprika because I just can’t get myself to like smoke-flavored stuff. I’ve found for instant chili — that you don’t have time to simmer — replacing the tomato, water, and spices with a big jar of prepared salsa works great! I suppose an instant pot is supposed to give that slow-cooked flavor, though?

  11. I don’t have an instant pot but keep thinking about getting one – either that or an air fryer. It seems like the time to get a new kitchen appliance to play with! I’m sorry to hear this didn’t work for you. I can see how this wouldn’t taste like actual chili but I do like the spice combination so I might give it a try. Thanks for sharing!

  12. Wow, that does seem like a lot of cumin and chili powder for the amount of turkey and beans used! And I find that a little smoked paprika goes a long way. I add that separately to some of my food, because Bill doesn’t like it.

    • I’ve always used regular paprika, so I didn’t realize the smoked was so strong. It’s what the recipe said to use so I used that much. Next time I run across a recipe I want to try with smoked paprika I wont use as much as it says.

  13. I also find flavours to be different when using the slow cooker… need more practice I guess. Cheers

  14. We made chilli last weekend, but it was the low and slow method. So satisfying.

    We don’t have an instapot or a pressure cooker.

    • I need to just stick with the chili recipe I’ve been making for years. I kept changing it up every time I made it for a while until I got it perfect for us. We love it.

  15. Probably the cumin – a tablespoon is a lot, and also the chili powder, though that depends on how strong it is. The hotness fades over time. I like smoked paprika, but some don’t. Since I have a really good chili recipe, will stick with that.

    • I love cumin and chili powder but have never tried smoked paprika so I think that was it. I have a chili recipe that I perfected of time and everyone who has ever eaten it loved it, so I’ll be sticking with it. Sometimes I just get an urge to try a new recipe for something, but it rarely is better than the one I always make.

  16. This is a good base recipe to dump in whatever you have in the freezer and pantry. I like a lot of spice so might try this. I usually adjust any chili recipe anyway.

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