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
Scale
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
