Instant Pot Turkey Chili is a healthy hearty meal made with ground turkey, beans, vegetables, and your favorite chili toppings. This is the best easy recipe for cozy family dinner or for a game day!
There is nothing better than a hearty comforting bowl of chili on a cold winter day. Especially if it’s loaded with ground turkey, beans, vegetables, and lots of different chili toppings.
Like my other favorite Instant Pot recipes (Minestrone Soup, Barley Soup, Turkey Meatballs), this Turkey Chili is super easy to make in just under an hour from start to finish.
How to make Instant Pot Turkey Chili
Set your Instant Pot on “SAUTE” function and add some olive oil.
When the oil is hot, add ground turkey and cook for about 7-10 minutes or until the meat in completely cooked through and you don’t see any pink color in it.
Then scoop out the cooked turkey from the pot and add more olive oil.
Add chopped onion and cook for another 10 minutes or until the onion is translucent and softened. Add minced garlic and cook for another minute, constantly stirring.
Add chopped red pepper and jalapeno and stir for 2-3 minutes. Add chili powder and paprika and stir again.
Press “CANCEL” button.
Add chicken stock, crushed tomatoes, kidney beans, and pinto beans. Also add the cooked turkey.
Stir everything and cover the lid. Make sure that the venting knob is set to “SEAL”.
Cook on manual high pressure for 15 minutes. When done, do a quick pressure release.
Press “SAUTE” button again and add corn. Cook for a couple of minutes, until the corn warms up.
The Instant Pot Turkey Chili is ready to serve!
What to serve with chili?
Feel free to play around with different toppings! Here are a few of my favorites:
- Sharp cheddar cheese
- Sour cream
- Avocado
- Cilantro
- Red onion
- Green onion
- Sliced jalapenos
- Tortilla chips or strips
Variations and substitutions
SPICES. If you want the chili to be more aromatic, you can add a teaspoon of cumin. To make it spicier, add ½-1 teaspoon of cayenne pepper.
BEANS. I like to use kidney beans and pinto beans in this recipe. If you don’t have them on hand, you can add black beans, cannellini beans, or any other beans.
MEAT. If you don’t like ground turkey or don’t have it on hand, you can easily substitute it with ground chicken. Ground Beef will also work for this recipe.
FREQUENTLY ASKED QUESTIONS:
How long can you keep chili in the fridge?
After the chili is cooled off, transfer it to a air tight container. It will keep in the refrigerator for 3-4 days.
Can you freeze chili?
You can freeze chili in an air tight container or in a heavy-duty freezer bag. I prefer to freeze it in portion batches, so it will be easier to reheat later. When property stored, it can last for 4-6 months.
How to reheat frozen chili?
First, we need to thaw frozen chili in refrigerator overnight. Then transfer the thawed chili in a sauce pan or a pot and reheat over medium heat for about 15 minutes or until it’s heated through.
MORE INSTANT POT RECIPES YOU MIGHT LIKE:
- Instant Pot Minestrone Soup
- Instant Pot Barley Soup
- Instant Pot Chicken Soup
- Instant Pot Pot Roast
- Instant Pot Chicken Wings
- Instant Pot Turkey Meatballs
- Instant Pot Pulled Pork
- Instant Pot Boneless Short Ribs
- Instant Pot Mashed Potatoes
- Instant Pot Orange Chicken
- Instant Pot Chicken Tacos
MORE COMFORT MEAL RECIPES YOU MIGHT LIKE:
- Borscht Soup with Beef
- Mac and Cheese
- Pasta with Meat Sauce
- Mongolian Beef
- Dutch Oven Beef Stew
- Easy Cheesy Baked Ziti
- Tefteli
- Taco Zucchini Boats
Instant Pot Turkey Chili
Ingredients
- 5 tablespoons olive oil divided
- 1 pound ground turkey
- 1 small onion chopped
- 3 cloves garlic minced
- 1 medium red or green bell pepper seeded and chopped
- 1 jalapeno seeded and chopped
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 28 oz crushed tomatoes I prefer fire roasted
- 15 oz kidney beans
- 15 oz pinto beans
- 2 cups Chicken stock I prefer to use Homemade Chicken Stock
- 1 cup corn
For Garnish:
- Sharp cheddar cheese
- Sour cream
- Avocado
- Cilantro
- Red onion
- Green onion
- Sliced jalapenos
- Tortilla chips or strips
Instructions
- Set your Instant Pot on “SAUTE” function and add 3 tbsp olive oil.
- When the oil is hot, add 1-pound ground turkey and cook for about 7-10 minutes or until the meat in completely cooked through and you don’t see any pink color.
- Then scoop out the cooked turkey from the pot and add 2 tbsp olive oil.
- Add 1 small chopped onion and cook for another 10 minutes or until the onion is translucent and softened. Add 3 cloves minced garlic and cook for another minute, constantly stirring.
- Add 1 chopped red pepper and 1 chopped jalapeno and stir for 2-3 minutes. Add 1 tbsp chili powder and 1 tsp paprika and stir again.
- Press “CANCEL” button.
- Add 2 cups chicken broth, 28 oz crushed tomatoes, 15 oz kidney beans, and 15 oz pinto beans. Also add the cooked turkey.
- Stir everything and cover the lid. Make sure that the venting knob is set to “SEAL”.
- Cook on manual high pressure for 15 minutes. When done, do a quick pressure release.
- Press “SAUTE” button again and add 15 oz corn. Cook for a couple of minutes, until the corn warms up.
- Top with your favorite chili toppings and Instant Pot Turkey Chili is ready to serve!
My family loved your Instant Pot chili recipe.
Very tasty with pretty much the ingredients you have in your pantry.
It was just alittle too liquidy. I did put it on sauté mode for about 20 minutes as you mentioned in one of the comments.
Shall I leave it in sauté mode alittle longer?
Hi Annette! Yes, you can keep it on saute mode a bit longer or you can also add some cornstarch/water mixture to make it thicker.
We love this chili however mine always comes out extremely liquidy/soupy. I’ve made it 7 times and each time it does. I’m using canned beans, are you using dry and its absorbing the broth? Thanks
Hi Maddi! This chili suppose to have some liquid. If you have too much of it, here’s what you can do: When the chili is done, release the pressure and open the lid. Press the “SAUTE” button and simmer it for about 10 minutes. it should evaporate the excess liquid and thicken it up. Hope that helps.
I love a classic meaty bean chili! This turkey chili looks so delicious and I love that this can be made in the Instant Pot for easy weeknight dining!
Yes please! I am all over this recipe! I LOVE chili and I’m loving the fact that you made this a bit more healthy with the turkey. And HELLO Instant Pot! I love how quick and easy it is thanks to it!
Thank you for sharing!
Thanks for this recipe and for such detailed instructions! We love it at our house so I make large batches and freeze it. So delicious!
What a hearty looking chili and it’s great that it’s a one pot meal! I love the addition of beans and corn because I think they add so much flavor.
I will agree with you that this will be the best easy recipe for a cozy family dinner or for a game day!
I absolutely love my Instant Pot, and recreating favorite recipes to be easier and streamlined with it – so, finding this turkey chili recipe is perfect timing! So easy, and so deliciously hearty and warming for the cold winter weather! Total win!
Fabulous recipe to make any time you need something to warm up and enjoy the evening. Love how easy it is to make, too – makes this recipe just perfect.
There is nothing more comforting than a piping hot bowl of delicious chili. I like the ground turkey in the recipe for a healthier alternative.
I’m definitely saving this recipe! We stay with my mom over the holidays and I like to make her meals when she gets home from work. This recipe looks perfect!
That looks really good. I can see making this with leftover turkey pulled off the bone, too. It would be more of a chunky chili.