This post contains affiliate links
I have been in Love with making chili in my Instant Pot. For all of my Instant Pot Chili Recipes. Click here.
I have meant 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 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 will 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 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 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.
A few things you need for this recipe:
edamame
The rest should be mostly pantry staples.
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 turkey. either shredded leftover turkey or cooked turkey cutlets chopped up
- 2-3 tablespoons olive oil
- 1/2 cup edamame
- 1/2 cup chopped celery
- 2 carrots, peeled and chopped
- 1/2 cup frozen corn
- 1 can garbanzo beans drained
- 1 can kidney beans drained
- 2 cloves garlic minced
- 2 cups crushed tomatoes
- 1 tablespoon chili powder
- 1 tablespoon roasted cumin or regular cumin
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 small onion chopped
- 1 teaspoon tomato paste
- 2 cups vegetable broth
Instructions
Instant Pot directions
-
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.
-
Turn your Instant Pot onto the saute setting and saute for 5-10 minutes to thicken the chili.
Do you have nutrition info on this? I track my food intake and it would be helpful.