We are in the thick of comforting, cozy, and hearty recipes! Bring on the soups, stews, and chilis! I am all about easy recipes and it doesn’t get much better than this instant pot turkey chili.
I’ll admit, I don’t get too creative with our instant pot. We use it a ton for shredded chicken and rice, but that is mostly it. But I am getting more comfortable with it and incorporating it more since it is so easy to use.
And this turkey chili is just that. It’s made with pantry staples – meat, beans, veggies, stock, and spices and is ready in 35 minutes from start to finish. It has a comforting chili flavor with a little spice to it, making it perfect for the whole family.
Of course, the best part about a bowl of chili is all the toppings. Make it your own by loading it up and pairing it with your favorite chili sides!
Why we love this instant pot turkey chili
- comes together in 35 minutes for an easy meal
- minimal clean-up since it’s made in one pan
- a complete healthy meal with a good macronutrient breakdown – it has protein, complex carbohydrates, healthy fats, veggies, and fiber.
- great for meal prep – the leftovers save great and it works well for meal prep. The flavor gets even better as it sits too!
Ingredients
- olive oil
- onion
- garlic
- tomato paste
- ground turkey – I suggest 93/7 or fattier for more flavor
- chili powder
- cumin
- smoked paprika
- dried oregano
- cinnamon
- cayenne pepper
- bell peppers
- red kidney beans
- tomato sauce
- fire roasted diced tomatoes
- chicken broth
- salt and pepper
How to make instant pot turkey chili
- Place your Instant Pot on saute mode and let it heat up. Add oil and let it get hot, about 30 seconds. Add onions, garlic, and a pinch of salt and pepper, and sauté for 3-4 minutes until slightly softened. 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 vent is set to seal. Pressure cook on manual (high pressure) for 10 minutes. Release the pressure when done. If you want it a little thicker, let simmer on saute mode for a few minutes. It will thicken as it cools.
- Enjoy! Top with your favorite chili toppings and enjoy!
Should chili be high or low on instant pot?
Chili can be cooked on high pressure in an instant pot. Some instant pots will have a chili setting/button, but I find just cooking it on high pressure will yield the best results.
Crockpot turkey chili
To make this turkey chili in the crockpot, follow the directions as written but saute your meat in a pan over the stove. Transfer everything to your slow cooker and mix with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
For serving
Here are a few sides to serve with your chili:
- cornbread
- tortilla chips
- crackers
- salad
And for toppings:
- cilantro
- green onions
- avocado or guacamole
- sour cream or greek yogurt
- shredded cheddar cheese
- sliced jalapeno peppers
- a squeeze of lime juice
Storage and reheating
- fridge – keep it in a tightly sealed glass container in the fridge for 4-5 days.
- freezer – this recipe would be perfect to freeze as it makes so much. Freeze in a large container or in individual servings. Defrost in the fridge or on the countertop. It should last up to 3 months in the freezer.
- reheating – either reheat it by popping it in the microwave for a few minutes or you can reheat it in a pot on the stove.
Substitutions and additions
- olive oil – any kind of oil will work.
- ground turkey – ground beef or ground chicken will work instead. Make sure the meat isn’t too lean or it won’t add as much flavor.
- spices – adjust according to your liking if you want it more or less spicy.
- red kidney beans – black beans, pinto beans, or white beans work great.
- fire roasted diced tomatoes – if you can’t find fire-roasted, plain canned diced tomatoes work.
- chicken broth – any kind will work (beef, chicken, veggie).
And here are some additions you can add to this turkey chili recipe:
- potatoes or squash – add in diced sweet potatoes, white potatoes, or butternut squash when you add the peppers. You may have to cook it a little longer to get them tender though.
- corn – will add a nice sweetness. Fresh or frozen works. Add when you add the peppers.
- greens – feel free to mix in some chopped spinach or kale when it is done to up the veggie factor and add some greens.
More healthy soup recipes
- chicken tomato soup with veggies
- bison and butternut squash chili
- creamy buffalo chicken soup
- leftover turkey soup
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
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 filling healthy dinner for busy nights or meal prep. Gluten-free and dairy-free.
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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…
instructions
- Place your Instant Pot on saute mode and let it heat up. Add oil and let it get hot, about 30 seconds. Add onions, garlic, and a pinch of salt and pepper, and sauté for 3-4 minutes until slightly softened. 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 vent is set to seal. Pressure cook on manual (high pressure) for 10 minutes. Release the pressure when done. If you want it a little thicker, let simmer on saute mode for a few minutes. It will thicken as it cools.
- Enjoy! Top with your favorite chili toppings and enjoy!
nutrition
Nutrition Facts
Instant Pot Turkey Chili
Amount Per Serving (1 cup)
Calories 210
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Polyunsaturated Fat 2.3g
Monounsaturated Fat 4.7g
Cholesterol 45mg15%
Sodium 435mg19%
Potassium 668mg19%
Carbohydrates 18.3g6%
Fiber 5.5g23%
Sugar 7.3g8%
Protein 17.4g35%
Vitamin A 129IU3%
Vitamin C 57mg69%
Calcium 81mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!
Becky says
Delicious chili recipe! I added extra beans and served it over sweet potato fries! I’ll add this to my meal prep rotation 🙂
Kelly Nardo says
Yum, that sounds so good! Thanks for trying it, Becky!
Shannon Snyder says
I made this back in October for friends and I for a movie night. It was amazing and everyone loved it. I don’t have an instapot but I was able to make it stovetop and then transferred to the crockpot to keep warm all night!
Kelly Nardo says
So glad to hear everyone loved it! And loved that you made it on the stovetop and then transferred it. Thanks for trying it, Shannon!
Lisa says
This is outstanding! Made it once on the superbowl and already made it again. Delicious protein-full lunch over some whole grain elbows
Kelly says
So glad to hear you enjoyed it so much! Thanks, Lisa!
Dan says
It was fantastic so tasty
Kelly says
So glad you enjoyed it!