If you’re craving a cozy, hearty dinner that comes together in a flash, you’re going to love my Easy Instant Pot Turkey Chili Recipe. This chili is packed with tender ground turkey, beans, and vibrant veggies, all simmered to perfection without spending hours over the stove. I absolutely love how it’s healthy, comforting, and super convenient—my family goes crazy for this on weeknights, and I’m confident you’ll enjoy it just as much!
Why You’ll Love This Recipe
- Speedy and Hands-Off: Thanks to the Instant Pot, this chili cooks quickly—leaving you more time to relax or prep sides.
- Healthy & Flavorful: Lean ground turkey teamed with beans and spices means a protein-packed meal without excess fat.
- Versatile & Customizable: Whether you like it mild or spicy, chunky or smooth, this recipe adapts easily.
- Family Favorite: My crew can’t get enough of this chili, especially topped with all the fixings.
Ingredients You’ll Need
I love how these ingredients come together to create a layered, balanced chili. The beans add heartiness, while the spices bring warmth without overwhelming the turkey’s mild flavor. When shopping, try to pick low-sodium canned goods so you can control the salt level yourself.
- Ground turkey: Go for lean ground turkey for the best texture and a healthy protein boost.
- Broth or stock: Low-sodium chicken or vegetable broth works beautifully here.
- Onion: Adds sweetness and depth; yellow or white onions are perfect.
- Garlic: Minced fresh garlic brightens up the chili’s flavor.
- Red bell pepper: For a pop of color and subtle sweetness.
- Corn: Frozen or canned—either works for a nice touch of natural sweetness.
- Red kidney beans: Classic chili bean with a meaty texture.
- Cannellini beans: Creamy and mild, they complement the kidney beans well.
- Pinto beans: For added creaminess and body.
- Chili powder: Choose milder amounts for less heat or add up to 3 tablespoons if you like it spicy.
- Cumin: Essential for that warm, earthy chili flavor.
- Oregano: Dried oregano brings herbal brightness.
- Paprika: Adds smoky depth without heat.
- Salt: Adjust to taste; I recommend starting with less.
- Diced tomatoes: Low sodium canned diced tomatoes give body and acidity.
- Tomato paste: Concentrates that rich tomato flavor.
- Oil: Just a splash for sautéing the turkey.
- Optional toppings: Green onions, fresh cilantro, shredded cheese, or plain yogurt for creamy contrast.
Variations
This recipe is super flexible, which means you can make it your own based on what your family loves or what you have in the pantry. I’ve played with a bunch of tweaks and it always turns out great.
- Add heat: When I’m feeling spicy, I up the chili powder to 3 tablespoons and toss in diced jalapeños—your call on how fiery you want it!
- Make it vegetarian: Swap out turkey for extra beans and some diced mushrooms or lentils for a hearty, meat-free version.
- Seasonal veggies: I sometimes add zucchini or carrots for extra veggies and texture.
- Slow cooker adaptation: While this is an Instant Pot gem, you can slow cook it for 6-8 hours on low if you prefer.
How to Make Easy Instant Pot Turkey Chili Recipe
Step 1: Brown the turkey
Press Sauté on your 6 or 8 quart Instant Pot and wait until the display says Hot. Swirl in a little oil to coat the bottom, then add the ground turkey. Cook for about 4 minutes, breaking it up often with your spatula into small pieces. Don’t worry if it’s not fully cooked through—this step is just to get some browning and flavor going. If you see browned bits sticking to the bottom, add 1/2 cup broth and scrape to deglaze; this helps prevent the dreaded ‘Burn’ notice.
Step 2: Add the rest of the ingredients
Cancel the Sauté function and pour in the remaining broth (if you deglazed, add another 1/2 cup; if not, add the full cup). Then carefully add diced onion, garlic, bell pepper, corn, all three kinds of beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes, and tomato paste. Here’s an important tip: don’t stir everything together yet—just layering helps avoid the burn warning during pressure cooking.
Step 3: Pressure cook
Close the lid and make sure the pressure release valve is set to Sealing. Select Pressure Cook (or Manual) on High, and set the timer for 15 minutes. Once the cooking cycle finishes, carefully do a Quick Release by moving the valve to Venting—this should take about 2-3 minutes.
Step 4: Final touch and serve
Open the lid, give everything a good stir to mix those beautiful flavors, and it’s ready to serve. You’ll find the chili is thick, aromatic, and perfectly rich—exactly what you want from a great chili.
Pro Tips for Making Easy Instant Pot Turkey Chili Recipe
- Deglaze Thoroughly: Always deglaze after browning the turkey to avoid burns, especially in smaller Instant Pots like the 6-quart size.
- Chili Powder Adjustments: Start with 2 tablespoons for mild and increase gradually to 3 tablespoons if you want more heat—it’s easier to add spice than tone it down.
- Beans Variety: Using a mix of kidney, cannellini, and pinto beans gives this chili a lovely texture and flavor complexity.
- Avoid Over-Stirring Before Cooking: Layer the ingredients but don’t stir after adding them until after pressure cooking to prevent the burn error.
How to Serve Easy Instant Pot Turkey Chili Recipe
Garnishes
I love topping this chili with chopped green onions and fresh cilantro for brightness. A dollop of plain yogurt or sour cream adds the perfect creamy balance, and a sprinkle of shredded sharp cheddar cheese never fails to make it a crowd-pleaser. Sometimes I even add avocado slices for some silky richness.
Side Dishes
This chili pairs wonderfully with crusty cornbread or simple tortilla chips for scooping. For a veggie side, roasted sweet potatoes or a crisp green salad with lime vinaigrette brighten things up nicely.
Creative Ways to Present
For a fun twist when guests come over, I serve the chili in mini bread bowls or layer it in clear glass mugs showing off all the colorful ingredients. Another fun idea is to create a chili bar with toppings like jalapeños, chopped onions, shredded cheese, and various hot sauces, letting everyone customize their bowl.
Make Ahead and Storage
Storing Leftovers
I store leftover turkey chili in airtight containers in the fridge, where it keeps beautifully for up to 5 days. When I reheat it, the flavors often deepen, making it even tastier the next day.
Freezing
This chili freezes like a dream! After cooking and cooling completely, I portion it into freezer-safe containers or bags. It keeps well for up to 3 months. When I want to enjoy it later, I thaw overnight in the fridge or gently warm it from frozen on the stovetop at low heat, stirring frequently.
Reheating
To reheat, I prefer warming it gently on the stovetop so the turkey doesn’t dry out. If you’re in a hurry, microwave on medium power in short bursts, stirring in between to keep it even. If the chili thickens too much after cooling, just add a splash of broth or water to loosen it up.
FAQs
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Can I use ground beef instead of turkey for this chili?
Absolutely! Ground beef works well, but keep in mind it’s higher in fat, which may make the chili a bit richer. You might want to reduce the oil slightly when browning and consider using lean ground beef for a healthier version.
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Is it necessary to use all three types of beans?
Not at all! Using different beans adds texture variety, but you can easily use whichever beans you have on hand or prefer—just make sure they’re cooked or canned and rinsed to avoid excess starch or salt.
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How do I avoid the burn error on my Instant Pot?
Deglazing thoroughly after browning the turkey is key to avoiding burn errors. Also, resist stirring the thick tomato paste and spices in before pressure cooking—add them layered on top instead, and stir only after cooking.
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Can I make this chili ahead of time?
Yes! This chili keeps well in the fridge for several days and actually tastes even better the next day. It’s perfect for meal prep or as a freezer meal—just thaw and reheat when ready.
Final Thoughts
This Easy Instant Pot Turkey Chili Recipe holds a special place in my weeknight repertoire because it’s simple enough to throw together after work but satisfying enough to feel like a treat. I love how it brings everyone to the table with full bellies and happy smiles. Give it a try—you might just make it a new family favorite like I did. Promise, you won’t regret having this in your Instant Pot rotation!
Print
Easy Instant Pot Turkey Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
This Instant Pot Turkey Chili is a hearty, flavorful, and protein-packed meal perfect for a cozy dinner. Combining lean ground turkey, a variety of beans, vegetables, and a blend of spices, this chili packs warmth and depth without excess fat or sodium. Using the Instant Pot pressure cooking method cuts down cooking time while intensifying flavors, making it a convenient yet comforting dish served with customizable toppings like green onion, cilantro, cheese, or plain yogurt.
Ingredients
Protein and Vegetables
- 1 pound ground turkey
- 1 large onion, diced
- 3 large garlic cloves, minced
- 1 large red bell pepper, diced
- 1 1/2 cups corn, canned or frozen
Beans
- 14 ounces can low sodium red kidney beans, rinsed & drained
- 14 ounces can low sodium cannellini beans, rinsed & drained
- 14 ounces can low sodium pinto beans, rinsed & drained
Liquids and Canned Goods
- 1 cup any broth or stock, low sodium
- 28 ounces can diced tomatoes, low sodium
- 6 ounces can tomato paste, low sodium
- Oil, for frying
Spices
- 2 tablespoons chili powder (for mild), 3 tablespoons for spicy
- 1 teaspoon cumin
- 1 teaspoon oregano, dried
- 1/2 teaspoon paprika
- 3/4 teaspoon salt
Toppings (optional)
- Green onion
- Cilantro
- Cheese
- Plain yogurt
Instructions
- Preheat and Brown Turkey: On a 6 or 8 quart Instant Pot, press the Sauté function and wait until the display says “Hot.” Add a small amount of oil and swirl to coat the pot. Add the ground turkey and cook for 4 minutes, breaking it into small pieces frequently with a spatula. The turkey does not need to be fully cooked at this stage.
- Deglaze the Pot: If you notice browned bits sticking to the bottom of the pot, pour in 1/2 cup broth and carefully scrape to deglaze, loosening stuck bits to prevent burning. Then add the remaining 1/2 cup broth (for a total of 1 cup). If no browning has stuck, simply add the full 1 cup of broth now. Press ‘Cancel’ to stop the sauté mode.
- Add Remaining Ingredients: Without stirring, add the diced onion, minced garlic, red bell pepper, corn, all the rinsed beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes, and tomato paste. Avoid stirring here to prevent the burn message during pressure cooking.
- Pressure Cook: Close the Instant Pot lid securely, set the pressure valve to Sealing, and select Pressure Cook or Manual on High pressure for 15 minutes.
- Release Pressure and Serve: When cooking is complete, perform a Quick Release by carefully turning the valve to Venting. This will take about 2-3 minutes. Once the pressure is fully released, open the lid, stir the chili gently, and serve hot. Top with green onion, cilantro, cheese, or plain yogurt as desired.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 5 days.
- Freezing: After cooking, allow chili to cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight and reheat gently on the stovetop over low heat covered.
- Freezer Meal Preparation: Cook ground turkey partially (about 5 minutes breaking into small pieces), then combine it with all other ingredients except broth/tomato products in a Ziploc freezer bag. Add tomato products after the meat. When ready to cook, add 1 cup water or low sodium broth and cook from frozen in the Instant Pot on High pressure for 20 minutes with a quick release.
- Use dried beans soaked with broth if preferred, but adjust cooking times accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
