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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:
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
- 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
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.