Ingredients

• 2 tbsp. of olive oil
• 1 pd. of ground turkey
• 1 yellow onion (diced)
• 2 poblano chiles (diced)
• 2 jalapeno chiles (diced)
• 2 serrano chiles (diced)
• 3 garlic cloves (chopped)
• 1 tsp. salt
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 2 cans pinto beans (rinsed and drained) or 3 cups cooked pinto beans
• 1 jar (12 oz.) Mexcian style salsa verde (tomatillo based)
• 1/2-cup low-sodium chicken broth
• 1/4-cup chopped cilantro (fresh)

Instructions

1. Select the saute setting on the Instant Pot and heat the oil
2. Add the turkey and saute for about 5 minutes, breaking it up with a wooden spoon or spatula as it cooks
3. Add the onion, chiles, garlic, salt, oregano, cumin and cayenne and cook for 5 minutes (stir occasionally)
4. Stir in the pinto beans, salsa verde and broth
5. Secure the lid and set the pressure release to sealing.
6. Select cancel and reset, then select the Bean/Chili setting (or high pressure if you don't have that setting) and set the cook time for 20 minutes
7. Let the pressure release naturally for at least 10 minutes, then move the pressure release to venting
8. Open the pot and stir in the cilantro
9. Serve and enjoy!
10. *Optional, you can top with Monterrey Jack or Pepper Jack cheese