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Before I get into this recipe, I want to let you know that I am compiling a master list of all my Instant Pot recipes, just incase you are looking for more recipes to make.
I have been meaning to make some Copycat Panera Turkey Chili for such a long time. But let me tell you why I have not done it. So obviously, Panera’s Turkey Chili is made from its leftover roasted turkey. Oh my goodness! I can I tell you how much I love sandwiches and salads with Panera’s roasted turkey? It is so tender and delicious!
Unless it’s Thanksgiving time, I really wouldn’t have leftover turkey around here. Maybe leftover chicken, but not turkey. I think that if you have leftover shredded turkey, that would work best for this recipe, but if you don’t, try Jenny-o’s turkey cutlets. They look like those super thin pork chops. I cooked them ahead of time, to have some turkey in the fridge for salads, and used the leftovers for this chili. The taste is actually pretty spot-on, and in the future, I will use those turkey cutlets when I attempt to recreate some of Panera’s tasty sandwiches.
One more thing I would like to discuss about this recipe. Broth. I didn’t add broth to this recipe. Since I made this chili in the Instant Pot, I felt like the juices from the turkey was enough. My Instant Pot has a way of breaking down meat and getting that broth taste into whatever you’re cooking. If you choose to make this recipe in the on the stovetop, I would add 1-2 cups of vegetable broth.
Okay, got it? Well, now, I am going to show a simple video on how incredibly easy this recipe is!
This was such a good chili! I have loved this chili for so long, and I am so excited that I was able to make something wonderful at home too. My husband and I have been into keeping healthy soups and stews in the fridge for weekday lunches, and this will be perfect for lunch this week!
Copycat Panera Turkey Chili
Ingredients
1-2 pounds of turkey. either shredded leftover turkey or cooked turkey cutlets, chopped up
2-3 tablespoons of olive oil
1/2 cup of edamame
1/2 cup of chopped celery
2 large carrots, peeled and chopped
1/2 cup of frozen corn
1 can of garbanzo beans
1 can of kidney beans
2 cloves of garlic
2 cups of crushed tomatoes
1 tablespoon of chili powder
1 teaspoon of roasted cumin. regular cumin will work too
1 teaspoon of white pepper
1 teaspoon of garlic powder
1 tablespoon of italian seasoning
1 small onion chopped
1 tablespoon of tomato paste, I like this tubed tomato paste the best.
1-2 cups of vegetable broth- if you’re making this on the stovetop- see notes about this at the start of this post.
Method: You can use leftover shredded turkey or cook turkey cutlets in your instant pot prior to making the chili. Dump the ingredients into your Instant Pot. Olive oil, turkey, edamame, corn, beans, spices, carrots, celery, tomatoes, tomato paste, and onions. Place the lid on your Instant Pot and seal the valve. Cook on the Chili-Stew Setting in your Instant Pot for 15 minutes. Let it naturally release – You want to do this with soups and chilis, otherwise, you will have soup spurting everywhere. Remove the lid and serve.
