Instant Pot Turkey Chili (Video)

Instant Pot Turkey Chili is ultimate fall and winter comfort food. Ground turkey, beans, veggies and spices simmer for 20 minutes in your electric pressure cooker with a taste like it has been cooking all day.

Chili is filling, cheap and healthy. Our favorites include buffalo chicken chili and healthy turkey chili.

Instant Pot Chili

This Instant Pot turkey chili tastes like it has been simmering on the stove all day. Flavorful, comforting and hearty bowl of homemade chili entire family will love. Even kids because this stew is not spicy. But you can, if you wish.

This is why I love making chili. Because I can customize it and know everyone will eat dinner. Even kids’ picky friends. Let’s face it.:)

And did I say this chili is healthy?! By using ground turkey instead of ground beef, we avoid eating about 28 grams of saturated fat. Crazy!

Why Cook Chili in Instant Pot?

There is only a handful of recipes that make sense to be made in a pressure cooker. And Instant Pot chili is one of them. Because it’s easy.

Although total cooking time with pressure build up is about 1 hour, prep time is only 15 minutes and you walk away. No waiting to boil or stirring. And chili will taste just like your mom used to make.

Still on a fence about Instant Pot? Check out which one I recommend to buy from my experience. Own one but still not 100% confident around it? Read my Instant Pot guide.

How to Make Instant Pot Chili

I’m including ingredients amount for 6 quart and 8 quart Instant Pots. For 3 quart, half the ingredients of a 6 quart recipe and keep same cooking time.

1. Saute ground turkey just enough to separate into small pieces. Instant Pot’s stainless steel pot doesn’t really brown meat, so do not wait for that.
2. Add remaining ingredients in exact order listed in the recipe. Do not stir to avoid Burn.
3. Pressure cook on high pressure for 20 minutes. If you have time, cook for 30 minutes. I noticed the flavor is more deep and consistency more hearty. But 20 minutes will do just fine. Keep in mind chili thickens as it sits and keeps “cooking” even after Instant Pot is turned off.
4. Wait 5 minutes and do Quick Release of pressure. Or let pressure cooker come down on its own with NPR. Chili will be thicker this way. Release pressure outside to prevent your house smell like chili for days.

Variations and Substitutions

• Use a combination of large meaty beans like red kidney beans, white beans or pinto beans.
• Ground chicken will work just as well.
• Instead of broth, I use organic low sodium bouillon cubes because I like the convenience and no waste. You can use stock from a carton or just water.
• I often use frozen vegetables like chopped pepper, corn and frozen cooked beans to save time.
• Add smoked paprika for smoky flavor. If you like chili spicy, add 1/4 tsp red pepper flakes or 1-2 tsps hot sauce.
• I have used venison cut into small pieces many times instead of ground meat.

What to Serve Chili With?

• Serve chili traditionally with shredded cheese, plain yogurt or sour cream, green onion and cilantro.
• You can also serve chili as an appetizer with tortilla chips.
• Make Instant Pot turkey chili go further served over boiled, baked potatoes or sweet potatoes. Or quinoa and brown rice.

Can I Freeze It?

Yes. Hearty soup and stew without tender vegetables freeze well. Cook, cool completely and freeze in glass container for up to 3 months.

To thaw, defrost on a counter or in the fridge overnight. Forgot to thaw ahead? Place container in a bowl with warm water. Just make sure to let glass warm up a bit on a counter to prevent glass from cracking.

Then in either scenario, simmer on the stove covered on low, stirring occasionally and until warmed through.

More Instant Pot Stew (Soup) Recipes

• Instant Pot beef stew
• Instant Pot cabbage rolls
• Instant Pot bolognese
• Healthy white chicken chili

Looking for more dinner ideas? Check out my most popular collection of 30 healthy Instant Pot recipes.

Instant Pot Turkey Chili

Print Recipe

★★★★★

4.9 from 13 reviews

Instant Pot Turkey Chili is ultimate fall and winter comfort food. Ground turkey, beans, veggies and spices simmer for 20 minutes in your electric pressure cooker with a taste like it has been cooking all day.

• Author: Olena of ifoodreal.com
• Prep Time: 10 minutes
• Cook Time: 24 minutes
• Total Time: 34 minutes
• Yield: 7 (6 Qt.), 10 (8 Qt.) servings 1x
• Category: Soup and Stew
• Method: Instant Pot
• Cuisine: Mexican

Scale 1x2x3x

Ingredients

6 Quart Instant Pot

• 1 lb ground turkey
• 3 cups water + 1 bouillon cube (or stock)*
• 1 medium onion, diced
• 2 large garlic cloves, minced
• 1 bell pepper, diced
• 1 cup corn, canned or frozen
• 2 x 14 oz can any beans
• 2 tbsp chili powder*
• 1 tsp cumin
• 3/4 tsp salt
• 28 oz can diced tomatoes, low sodium
• 6 oz can tomato paste, low sodium
• Avocado oil
• Green onion, cilantro, cheese, plain yogurt (for toppings)

8 Quart Instant Pot

• 1 lb ground turkey
• 4 cups water + 1 bouillon cube (or stock)*
• 1 large onion, diced
• 3 large garlic cloves, minced
• 2 bell peppers, diced
• 2 cups corn, canned or frozen
• 3 x 14 oz can any beans
• 2 1/2 tbsp chili powder*
• 1 1/2 tsp cumin
• 1 tsp salt
• 28 oz can diced tomatoes, low sodium
• 6 oz can tomato paste, low sodium
• Avocado oil
• Green onion, cilantro, cheese, plain yogurt, for toppings

Instructions

1. On Instant Pot, press Sauté and let appliance preheat until display says Hot.
2. Swirl a bit of oil to coat, add turkey and cook for 4 minutes, constantly breaking into small pieces with spatula. Meat won’t get browned and some pink pieces are OK – our goal is just to create small pieces of meat for every spoonful of chili.
3. Add water + bouillon cube (stock), onion, garlic, pepper, corn, beans, chili powder, cumin, salt, diced tomatoes and tomato paste. Do not stir.
4. Close the lid, set pressure vent to Sealing and press Cancel to turn Sauté off. Then press Pressure Cooking on High for 20 minutes.
5. Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 20 minutes will begin.
6. After 20 minutes, display will say OFF and Instant Pot needs to bring pressure down, which will be indicated by a dropped down float valve and takes about 20-30 minutes (Natural Release). I recommend you do it with chili as it will thicken and become more flavourful.
7. OR you can do Quick Release (if you are in a rush) by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid smell and mess in the house. You can also increase cooking time to 30 minutes with Quick Release (if you have time).
8. Open the lid, stir and serve hot with your favourite toppings.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

• Use a combination of large meaty beans like red kidney beans, white beans or pinto beans.
• Ground chicken will work just as well.
• Instead of broth, I use organic low sodium bouillon cubes because I like the convenience and no waste. You can use stock from a carton or just water.
• I often use frozen vegetables like chopped pepper, corn and frozen cooked beans to save time.
• Add smoked paprika for smoky flavor. If you like chili spicy, add 1/4 tsp red pepper flakes or 1-2 tsps hot sauce.
• I have used venison cut into small pieces many times instead of ground meat.

★ Did you make this recipe? Please give it a star rating in the comments.

2736.8 g571 mg8.6 g30.1 g21.9 g44.7 mg

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