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. However, I am getting more comfortable incorporating it since it is so easy to use.
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And this healthy 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 you’ll love this instant pot turkey chili recipe
- hearty and comforting – perfect for a cozy meal
- made in one pan – yay for less cleanup!
- a complete healthy meal with a good macronutrient breakdown – it has protein, carbohydrates, fats, and veggies. I love adding some cheese or avocado on top for more healthy fats.
- makes a decent amount and works great for meal prep – the flavors get better as it sits.
Is turkey chili healthy?
Chili can be a great addition to a healthy diet. It’s made with lean protein, vegetables, and usually beans and can be a good source of protein, micronutrients, and fiber. Additionally, since chili is a liquid, it is a filling food.
The one thing to be mindful of when consuming canned chili, you are getting in a lot of sodium and sometimes added sugar and preservatives. Although, when making it at home, you have full control over what ingredients you are using.
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. Next, add onions, garlic, and a pinch of salt and pepper, and sauté for 3-4 minutes until slightly softened. Then 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!
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 high for 3-4 hours.
What to serve with turkey chili
Here are a few sides to serve with your chili:
- cornbread
- tortilla chips
- crackers
- salad
Additionally, here are some toppings:
- cilantro
- green onions
- avocado or guacamole
- sour cream or greek yogurt
- shredded cheddar cheese
- sliced jalapeño peppers
- a squeeze of lime juice
Storage and reheating
- fridge – keep leftover chili in an airtight 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
- olive oil – any kind of neutral oil will work.
- garlic – garlic powder will work the same. Use 1 teaspoon and add it when you add the rest of the spices.
- ground turkey – ground beef or ground chicken will work the same.
- spices – feel free to adjust or change up the spice ratio.
- bell peppers – any color will work (red, green, yellow).
- red kidney beans – pinto beans or black beans would work the same in this recipe.
- fire-roasted diced tomatoes – you can use fired-roasted tomatoes with green chilis if you want.
- chicken broth – any kind will work (beef, chicken, veggie). Use bone broth to bump up the protein.
More healthy soup recipes
- chicken tomato soup with veggies
- bison and butternut squash chili
- creamy buffalo chicken soup
- leftover turkey soup
- creamy chicken mushroom soup
- chicken tomato soup with veggies
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
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!
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I hate to give a bad review. I’m not sure why but the turkey in this recipe turned into meat glitter or dissolved into weird meat flakes. I still ate a bowl and it tasted very gamey. I’m glad others had better outcomes. Unfortunately that was not the same result here.
So strange! I have never had that happen before so not sure what went wrong. Maybe the brand or the fat percentage. Sorry it didn’t turn out for you, Tina.
Mine came out more like a soup. Very thin and not like chili. Followed the exact recipe but something didn’t seem right.
Not sure what happened Shannan. It is not super thick, but shouldn’t come out like soup. You can always put the Instant Pot on sauté mode to help cook off some of the extra liquid once it is cooked. Hope that helps.
I added a can of chili beans (not rinsed) along with the kidney beans. I used a teensy bit more oregano to taste. I got the tomato sauce with the herbs in it and used shallots instead of reg onion. Chef’s kiss!
That sounds so good! Glad you enjoyed it and thanks for trying it, Holly!
Delicious chili recipe! I added extra beans and served it over sweet potato fries! I’ll add this to my meal prep rotation 🙂
Yum, that sounds so good! Thanks for trying it, Becky!
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!
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!
This is outstanding! Made it once on the superbowl and already made it again. Delicious protein-full lunch over some whole grain elbows
So glad to hear you enjoyed it so much! Thanks, Lisa!
It was fantastic so tasty
So glad you enjoyed it!