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instant pot turkey chili

Instant Pot Turkey Chili

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This Instant Pot turkey chili is a hearty, healthy dinner made with lean ground turkey, beans, and warm spices. It’s easy to prepare, cooks quickly under pressure, and works perfectly for weeknight meals, meal prep, and leftovers.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner, lunch, Main Course
Cuisine: American, Tex-Mex
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb (450 g) lean ground turkey
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1½ cups canned beans (kidney, black, or white), drained and rinsed
  • 1 can (14.5 oz / 410 g diced tomatoes
  • 2 tbsp tomato paste
  • 1 cup (240 ml) chicken broth or stock
  • 1½ tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Equipment

Method
 

  1. Build Flavor Using Sauté Mode

    Turn the Instant Pot to Sauté mode. Add olive oil, then ground turkey. Cook for 3 to 4 minutes, breaking it apart until lightly browned.Add chopped onion, garlic, and bell pepper.
    Sauté for 2 to 3 minutes until softened and fragrant.

  2. Deglaze the Pot

    Pour in a small splash of chicken broth and scrape the bottom of the pot to loosen any browned bits. This step prevents the burn notice and adds flavor.

  3. Add Remaining Ingredients

    Stir in beans, diced tomatoes, tomato paste, remaining broth, chili powder, cumin, smoked paprika, salt, and black pepper. Mix gently to combine.

  4. Pressure Cooking Phase

    Cancel sauté mode. Secure the lid and set the valve to Sealing.Pressure cook on High for 10 minutes.

  5. Release, Stir & Final Taste Adjustments

    Allow a 10-minute natural release, then carefully quick release any remaining pressure.Open the lid, stir the chili, and adjust seasoning if needed.

Nutrition

Calories: 320kcalCarbohydrates: 24gProtein: 28gFat: 12g

Notes

  • For a thicker chili, simmer on sauté mode for 2 to 3 minutes after pressure cooking.
  • If you prefer spicier chili, add cayenne or extra chili powder at the end.
  • This recipe works well with or without beans, adjust broth slightly if omitting beans.
 
Storage & Reheating
  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze in portions for up to 2 months.
  • Reheat: Warm gently on the stove or microwave with a splash of broth if needed.

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