Dehydrate turkey chili verde for the trail

0:00 Intro
0:23 Ingredients
4:02 Vegetable prep (peeling, chopping, seeding)
6:29 Brown meat, saute vegetables
7:55 bouillon prep
8:33 Add spices
8:43 Add Salsa verde
8:59 Add beans
9:56 Cover & cook
10:08 prep the finishing ingredients: lime juice & cilantro
11:03 Add finishing ingredients
12:06 Traying
14:34 Dehydrate
15:06 Detraying
15:57 Yield: 1 LB
16:22 Result on the trail
17:05 Outro

Instant Pot Chile Verde w/ Turkey
INGREDIENTS

2 tablespoons olive oil
1 pound ground turkey (93 percent lean)
1 yellow onion, diced
2 poblano or Anaheim chiles, diced
2 jalapeño chiles, diced
2 serrano chiles, diced
3 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 (15-ounce) cans pinto beans, rinsed and drained
1 (12-ounce) jar Mexican-style salsa verde (tomatillo based)
1/2 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
Grated Monterey Jack cheese, for serving

Select the Sauté setting on the Instant Pot and heat the oil. Add the turkey and sauté, breaking it up with a wooden spoon or spatula as it cooks, for about 5 minutes, until cooked through and no traces of pink remain. Add the onion, chiles, garlic, salt, oregano, cumin, and cayenne and cook, stirring occasionally, for another 5 minutes, until the onion has softened and is translucent. Stir in the pinto beans, salsa verde, and broth.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 20 minutes at high pressure.
Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the chopped cilantro.

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