Go Back

Instant Pot Turkey Chili

A hearty and healthy chili made with lean ground turkey, fresh veggies, and a blend of beans, all cooked quickly in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp olive oil Use a good-quality extra virgin olive oil for better flavor.
  • 2 lbs ground turkey Choose lean turkey to keep it healthier.
  • 3 cups chopped onion Sweet and aromatic, yellow or sweet onions work best.
  • 1 jalapeño, finely chopped Adjust to taste for heat; remove seeds for less spice.
  • 2 tbsp minced garlic Fresh garlic adds amazing depth of flavor.
Spices and Seasoning
  • 3/4 cup chili powder The heart of the chili flavor; I love using a blend of mild and spicy chili powders.
  • 3 tsp kosher salt Divided into portions during cooking.
  • 1/2 tsp black pepper Freshly ground works best.
Liquids and Beans
  • 3 cups water or chicken broth Preference for low-sodium chicken broth for added flavor.
  • 2 (15 oz) cans black beans, rinsed and drained Using canned beans saves time!
  • 2 (15 oz) cans kidney beans, rinsed and drained A great source of protein and fiber.
  • 1 (28 oz) can diced tomatoes, undrained Fire-roasted tomatoes add depth; look for BPA-free cans.
  • 1 (6 oz) can tomato paste Sweetens and thickens the chili beautifully.

Method
 

Sauté the Turkey
  1. Preheat the Instant Pot on sauté mode until hot. Add the olive oil followed by the ground turkey. Allow it to brown without stirring for about 3–4 minutes.
Add Veggies and Spices
  1. Stir in the chopped onion, jalapeño, minced garlic, chili powder, 1 tsp of salt, and black pepper. Cook until the onions become tender, about 6 minutes.
Incorporate Beans and Broth
  1. Add in the water or broth, rinsed black beans, kidney beans, and remaining 2 tsp of salt. Scrape the bottom of the pot thoroughly.
Layer the Tomatoes
  1. Pour in the diced tomatoes along with their juices and the tomato paste without stirring.
Pressure Cook
  1. Lock the lid and set the valve to sealing. Pressure cook on high for 12–15 minutes, then allow the pressure to release naturally for 10 minutes.
Final Touches
  1. Give everything a good stir and taste for seasoning, adjust with more salt or spices as necessary.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. This chili tastes even better the next day, so consider making it in advance.