Instant Pot Chili

Directions

1. 1
   On Instant Pot, press Saut and let appliance preheat on medium until display says Hot. Swirl a bit of oil to coat, add turkey and cook for 4 minutes, constantly breaking into small pieces with spatula. Meat wont get browned and some pink pieces are OK our goal is just to create small pieces of meat for every spoonful of chili.
2. 2
   Add water + bouillon cube (stock), onion, garlic, pepper, corn, beans, chili powder, cumin, salt, diced tomatoes and tomato paste. Do not stir but rather flatten with spatula.
3. 3
   Close the lid, set pressure vent to Sealing and press Cancel to turn Saut off. Then press Pressure Cooking on High for 20 minutes. Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 20 minutes will begin.
4. 4
   After 20 minutes, display will say OFF and Instant Pot needs to bring pressure down, which will be indicated by a dropped down float valve and takes about 20-30 minutes (Natural Release). I recommend you do it with chili as it will thicken and become more flavourful.
5. 5
   OR you can do Quick Release (if you are in a rush) by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid smell and mess in the house. You can also increase cooking time to 30 minutes with Quick Release (if you have time). Open the lid, stir and serve hot with your favourite toppings.
6. 6
   Store: Refrigerate in an airtight container for up to 5 days.
7. 7
   Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.