Instant Pot turkey chili baked potatoes - 6 smart points

This is an excellent weeknight meal that is quick and makes plenty of leftovers! It's easy, so easy in fact, that my husband started it while I was at the gym after work and he is not an Instant Pot pro (yet! he will be :)).

It's also healthy, only 6 smart points on Weight Watchers freestyle program. Now, if you aren't on the program you can also load it up with cheese and sour cream and make it decadent, don't get me wrong.

In my ideal world, I would use two instant pots to make this simultaneously but since I sadly only have one, that's not an option for me. I have included suggestions on how I would do it if I had two...some day!

There are two parts to this meal - baked potatoes and turkey chili. Most of the points, will come from your potato, so you could just eat the chili!

Part 1 - Pressure cooking potatoes

Put your trivet in the bottom of your Instant Pot electric pressure cooker. I use a 6 quart Duo IP. If you have a 3 quart, you can likely also use it for your potatoes but you will not be able to make as many potatoes at one time. If you only have one IP, like me, you will want to cook your chili on the stove but the chili requires a least a 6 quart, so you will want to use the smaller one for potatoes.

Put 6 medium baked potatoes on top of the trivet and pour in 1 cup of water. Set your instant pot to pressure cook, high and set for 10 minutes. When the cooking cycle is completed allow to naturally release for 20 minutes. While your potatoes are cooking, you will want to start your chili.

One medium potato is 5 smart points.

Part 2 - Turkey Chili

If you have a second instant pot, you can make the chili in it as well, you will need at least a 6 quart. Or you can cook the two items back to back, cleaning our your insert in between or using a second insert. Otherwise, I use my Cuisinart enameled Dutch oven.

Ingredients:
20 oz 99% fat free ground turkey breast
2 tsp olive oil
1 package chili seasoning
1 can fire roasted tomatoes
1 can black beans
1 can kidney beans
1 tsp liquid smoke

Stove directions: Heat olive oil in Dutch oven on medium to high heat and sauté turkey with chili seasoning until fully cooked, about 8-10 minutes. Add beans and tomatoes to the pot with enough water to cover the contents. Allow to simmer at least 10 minutes on the stove, ideally 20 minutes.

Instant Pot directions: A 6 quart, or larger, instant pot is needed. Turn the IP on to sauté, high. Add the olive oil to the bottom of the pan and sauté turkey with chili seasoning until fully cooked, about 8-10 minutes. Add beans and tomatoes to the pot with enough water to cover the contents. Put the lid on the IP and close the vent. Change the setting on the IP to manual, high pressure and set for 10 minutes. When the cooking time is completed, you can quick release the pressure.

My preferred way to make chili is in the Instant Pot but until I get a second pot, to make this combination meal I unfortunately have to use my stove! I think the IP does give the chili a better flavor in less time.

Recipe makes 6 servings, each serving is 1 point.

I smash my baked potato up and top with a full serving of the chili, for 6 points total. You can optionally top with fat free Greek yogurt (0 points) and low fat shredded cheese (3 points for 1/4 cup).

With cheese, it's 9 points.

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