Here’s the Roasted Red Pepper and Chickpea Stew with Ground Turkey recipe adapted for the Instant Pot:

Ingredients:

1 lb ground turkey (lean)

1 can (15 oz) chickpeas, drained and rinsed

2 red bell peppers, chopped

1 medium onion, diced

2 garlic cloves, minced

2 cans (14.5 oz each) diced tomatoes

1 can (14 oz) low-sodium vegetable broth

1 tbsp olive oil is can

1 tsp ground cumin

1 tsp smoked paprika

½ tsp ground turmeric

Salt and pepper, to taste

Fresh parsley or cilantro, for garnish (optional)

Instructions:

  1. Sauté the Turkey and Vegetables: Set the Instant Pot to Sauté mode. Add the olive oil. Once the oil is hot, add the ground turkey. Break it up with a spoon and cook until browned, about 5-7 minutes. Add the diced onion, bell peppers, and minced garlic, sautéing until softened, about 5 minutes.

  2. Add Spices and Liquids: Stir in the cumin, smoked paprika, turmeric, salt, and pepper. Add the diced tomatoes (with juices) and vegetable broth, scraping up any browned bits from the bottom of the pot to prevent the “burn” notice.

  3. Pressure Cook: Add the chickpeas and stir to combine. Close the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 10 minutes. When the cooking time is up, allow the pressure to naturally release for 5 minutes, then perform a quick release for any remaining pressure.

  4. Serve: Open the Instant Pot, stir the stew, and adjust seasoning if necessary. Garnish with fresh parsley or cilantro, and serve with quinoa or brown rice for an added protein boost.

This Instant Pot version speeds up the cooking process while still allowing the flavors to meld beautifully. You can freeze leftovers for later use.

For more Instant Pot recipes, try sources like Pressure Cooking Today or Instant Pot Recipes.