Instant Pot Turkey Chili is a protein-packed, healthy chili recipe that cooks quickly in the pressure cooker, making it perfect for game day or family meals. It freezes well, too, so you can save some for later. We love eating chili during the winter months—it’s the ultimate comfort food, full of protein and warm spices, and it always leaves you feeling satisfied.
This Instant Pot Turkey Chili is a go-to in our house. It’s a healthy recipe that’s easy to make and perfect for busy weeknights or weekend meal prep. You can also make a Slow Cooker Turkey Chili if you prefer.
It’s simple to throw together and makes great leftovers. Plus, it’s loaded with protein from the turkey and beans, keeping you full and energized. Serve it with tortilla chips and your favorite toppings like cheddar cheese.
Store any leftover chili in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months in an airtight container.
Instant Pot Turkey Chili Recipe
Equipment
- Instant pot
- Steam diverter
Ingredients
- 1 lb Ground turkey
- 1 cup Low-sodium stock or broth
- 1 Large onion diced
- 3 large Garlic cloves minced
- 1 Bell pepper diced
- 1 1/2 cups Corn canned or frozen
- 14 oz can Low-sodium red kidney beans rinsed and drained
- 14 oz can Low-sodium cannellini or navy beans rinsed and drained
- 14 oz can Low-sodium pinto beans or black-eyed peas rinsed and drained
- 2 tbsp Chili powder 3 tbsp for spicy
- 1 tsp Cumin
- 1 tsp dried Oregano
- 1/2 tsp Paprika
- 3/4 tsp Salt
- 28 oz can Low-sodium diced tomatoes
- 6 oz can Low-sodium tomato paste
- Avocado oil
- Toppings: Green onion cilantro, cheese, plain yogurt
Instructions
- Preheat Instant Pot: On a 6 or 8 quart Instant Pot, press Sauté and let it preheat until the display says Hot. Swirl a bit of oil to coat, add ground turkey, and cook for 4 minutes, breaking it into small pieces with a spatula. The meat doesn't have to be fully cooked.
- Deglaze the Pot: If the bottom of the pot has browned bits of meat stuck to it, add 1/2 cup broth and deglaze the pot. If not, skip this step. My 6-quart Instant Pot runs hotter than the 8-quart. Press Cancel and add the remaining 1/2 cup (if deglazed) or 1 cup broth.
- Add Ingredients: Add onion, garlic, bell pepper, corn, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes, and tomato paste. Do not stir to avoid the Burn notice.
- Cook: Close the lid, set the pressure vent to Sealing, and press Pressure Cook on High or Manual for 15 minutes.
- Release Pressure: After cooking, use Quick Release by turning the pressure valve to Venting position, which takes 2-3 minutes. Open the lid, stir, and serve hot with your favorite toppings.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
- Make a Freezer Meal: Cook ground turkey until in small pieces for 5 minutes, stirring constantly. Transfer to a Ziploc bag with other ingredients (add tomato products right after meat). Before cooking, add 1 cup water or low-sodium broth and cook from frozen on High pressure for 20 minutes.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 35g |
| Protein | 22g |
| Fat | 3g |
| Saturated Fat | 1g |
| Cholesterol | 30g |
| Sodium | 494mg |
Can I Use Dried Beans Instead of Canned Beans?
Yes, you can use dried beans in this recipe. You’ll need to soak the beans overnight or use the quick soak method (boiling them briefly and then letting them sit). After soaking, add them to the Instant Pot with the rest of the ingredients. Note that you might need to increase the cooking time to ensure the beans are fully cooked. Typically, adding 10-15 minutes to the pressure cooking time should be enough.
What Can I Use As a Topping For the Turkey Chili?
There are plenty of delicious toppings you can use to enhance your turkey chili. Some popular options include shredded cheese, sliced green onions, fresh cilantro, plain yogurt or sour cream, avocado slices, and tortilla chips. You can also add a squeeze of lime juice for a fresh, tangy kick.
How Do I Store And Reheat the Leftover Chili?
To store leftover chili, transfer it to an airtight container and refrigerate it for up to 5 days. If you want to freeze it, place the chili in a freezer-safe container and freeze it for up to 3 months. To reheat refrigerated chili, you can use the microwave or heat it on the stovetop over medium heat until warmed through.
For frozen chili, thaw it in the refrigerator overnight before reheating, or reheat it directly from frozen on the stovetop on low heat. Avoid microwaving from frozen as it can reheat unevenly.
