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Instant pot turkey chili in a white bowl topped with sour cream, avocado, shredded cheese, and green onions. There is also a spoon in the bowl. Around the bowl is a plate of sliced jalapeños, a dish of sliced green onions, a bowl of tortilla chips, and a striped kitchen towel.
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4.55 from 11 votes

Instant Pot Turkey Chili

This recipe for instant pot turkey chili is a quick, hearty meal that's so easy to make. Packed with protein and veggies, tons of flavor, and the perfect amount of spice, it makes a tasty and healthy dinner for busy nights or meal prep. Gluten-free and dairy-free.
Course Main Course
Cuisine American
Keyword instant pot turkey chili, turkey chili instant pot, turkey chili recipe instant pot
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 7 cups
Calories 210kcal
Author Kelly Nardo

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups diced onions (180 grams)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 pound ground turkey (93/7 or fattier)
  • 1 1/2 tablespoons chili powder
  • 1/2 tablespoon cumin
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon mexican oregano
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 cups diced bell peppers (240 grams)
  • 1 15-ounce can red kidney beans, rinsed and drained
  • 1 8-ounce can tomato sauce
  • 1 15-ounce can fire roasted diced tomatoes
  • 1 cup chicken broth (I used low sodium)
  • salt and pepper, to taste
  • optional toppings: cilantro, green onions, avocado, sour cream or greek yogurt, cheese, sliced jalapeno peppers...
  • for serving: chips, crackers, cornbread...

Instructions

  • Place your Instant Pot on saute mode and let it heat up. Add oil and let it get hot. Add onions, garlic, and a pinch of salt and pepper, and sauté for 3-4 minutes until slightly softened. Next, add tomato paste and saute for another minute, mixing well to combine.
  • Brown the meat. Add turkey and break it up with the back of a spoon or meat chopper. Saute for 3-5 minutes. Once almost browned, add spices and mix well to combine. Cook until browned.
  • Cook chili. Turn off Instant Pot. Add the remaining ingredients and a little more salt and pepper and stir well to combine, making sure nothing is stuck to the bottom of the pot and getting up the brown bits. Place the lid on the Instant Pot and make sure the valve is set to seal. Pressure cook on manual (high pressure) for 10 minutes. Quick release pressure when done (manually release the pressure). If you want it a little thicker, let it simmer on saute mode for a few minutes. It will thicken as it cools.
  • Enjoy! Top with your favorite chili toppings and enjoy!

Nutrition

Serving: 1cup | Calories: 210kcal | Carbohydrates: 18.3g | Protein: 17.4g | Fat: 9.9g | Saturated Fat: 2g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 4.7g | Cholesterol: 45mg | Sodium: 748mg | Potassium: 669mg | Fiber: 5.2g | Sugar: 7.3g | Vitamin A: 774IU | Vitamin C: 62mg | Calcium: 81mg | Iron: 2.9mg