1-2CarrotsChopped (could also use 5-10 baby carrots, sliced)
1Red OnionDiced
1TbspJalapenoDiced small
1TbspGarlicFinely chopped
2Bell PeppersAny color
1CupRiced Cauliflower
314 oz Cans Diced Tomatoes
3TbspChili Powder
1 1/2TbspCumin
1tspOregano
Salt and PepperTo taste
Instructions
Add oil to the Instant Pot and set to Sauté. Then add the ground turkey along with a pinch of salt and pepper (optional). Brown the turkey and break up larger pieces with a wooden spoon, about 5 minutes.
Add the celery, carrots, onion, jalapeno, garlic, peppers and riced cauliflower. Stir and sauté for about 3 minutes.
Add the chili powder, cumin, and oregano and stir to combine all ingredients. Then add the tomatoes. Stir once more. Turn off the sauté mode.
Place the lid on the Instant Pot and lock. Close the pressure valve and set the cooking time manually to 10 minutes.
Once the 10 minutes are up, let the chili release pressure naturally. This part should take no more than 10 minutes. Use the end of a wooden spoon to push the release lever to quick release before removing the lid.