Instant Pot Turkey Chili is ultimate fall and winter comfort food. Ground turkey, beans, veggies and spices simmer for 15 minutes in your electric pressure cooker with a taste like it has been cooking all day. You can also make this chili with dried beans.
Looking for beef chili? Try our reader shared Instant Pot chili. Don’t have Instant Pot? Make buffalo chicken chili or 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?
Not all but many recipes 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 30 minutes, 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.
Ingredients You Will Need
- Ground turkey: Lean or extra lean, even ground chicken will be great lean protein.
- Beans: You can use any combination of beans. I like to use red kidney beans, pinto beans and any white beans like navy, cannellini or lima. More varieties, more flavor. If you cook your own beans without salt, add 1 tsp salt.
- Corn: Fresh, canned (drained) or frozen (no need to thaw).
- Canned diced tomatoes and paste: No need to drain diced tomatoes. If you have with green chiles – even more flavor. I buy organic at Costco.
- Broth or stock: Pick low sodium. I like to use organic low sodium bouillon cubes + water to save storage space, packaging and money.
How to Make Instant Pot Turkey Chili
This Instant Pot Chili can be made in 6 quart and 8 quart as written. For 3 quart, half the ingredients and keep same cooking time.
- Saute ground turkey just enough to separate into small pieces. It doesn’t have to be cooked through or browned.
- Deglaze only if you see bottom of the pot has stuck browned bits of meat to it. Add 1/2 cup broth and deglaze the pot. If not – then it’s fine. My 6 quart Instant Pot runs hotter and browns more than 8 quart (it doesn’t brown).
- Add remaining ingredients in exact order listed in the recipe and do not stir to avoid Burn.
- Pressure cook on high pressure for 15 minutes.
- Release pressure using Quick Release or you can let pressure cooker come down on its own with Natural Release.
Tip: Release pressure outside to prevent your house smell like chili for days.
How to Make Instant Pot Chili with Dried Beans
OK, by super popular demand I have tested Instant Pot chili with dried beans. Result was – ah-mazing. Not only it is convenient, cheap and less sodium version of chili, the stew comes out more hearty thanks to a bean broth.
To make chili with dried beans, you do not have to soak them. Use 2 cups dried and rinsed dried beans with 4 cups of stock and cook for 40 minutes. If you cook black beans or red kidney beans on their own in Instant Pot, they only take on average 12 minutes with NPR. But because we have many other ingredients in the pot, cooking time is 3 times longer. Science. 🙂
Serving Suggestions
- First of all, the fixings. Serve chili traditionally with shredded cheese, plain yogurt or sour cream, green onion, cilantro, lime and avocado.
- Appetizer: With tortilla chips for dunking…mmmm
- Stretch it: Make Instant Pot turkey chili go further served over boiled, baked potatoes or sweet potatoes. Or quinoa and brown rice.
How to Store, Reheat and Freeze Chili
Yes, you can freeze chili. 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 it from cracking.
To reheat in either scenario, simmer on the stove covered on low, stirring occasionally and until warmed through.
More Instant Pot Stew Recipes
- Instant Pot beef stew
- Instant Pot chicken and potatoes
- 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.
PrintInstant Pot Turkey Chili
Instant Pot Turkey Chili is ultimate fall and winter comfort food. Ground turkey, beans, veggies and spices simmer for 15 minutes in your electric pressure cooker with a taste like it has been cooking all day. You can also make this chili with dried beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soup and Stew
- Method: Instant Pot
- Cuisine: Mexican
Ingredients
- 1 lb ground turkey
- 1 cup any stock or broth, low sodium
- 1 large onion, diced
- 3 large garlic cloves, minced
- 1 bell pepper, diced
- 1 1/2 cups corn, canned or frozen
- 14 oz can red kidney beans, low sodium
- 14 oz can cannellini or navy beans, low sodium
- 14 oz can pinto beans or black eyed peas, low sodium
- 2 tbsp chili powder (makes mild, 3 tbsp for spicy)
- 1 tsp cumin
- 1 tsp oregano, dried
- 1/2 tsp paprika
- 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)
Instructions
- On 6 or 8 quart Instant Pot, press Sauté and let appliance preheat until display says Hot.
- Swirl a bit of oil to coat, add ground turkey and cook for 4 minutes, breaking into small pieces with spatula often. Meat doesn’t have to cook through.
- If you see bottom of the pot has stuck browned bits of meat, add 1/2 cup broth and deglaze the pot. If not – then it’s fine. My 6 quart Instant Pot runs hotter than 8 quart.
- Press Cancel and add remaining 1/2 cup (if deglazed) or 1 cup broth.
- Add onion, garlic, bell pepper, corn, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes and tomato paste. Do not stir to avoid Burn.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes.
- After release pressure using Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes.
- 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.
To make chili with dried beans (no soaking): Use 2 cups dried beans with 4 cups stock and cook for 40 minutes.
Notes
- For 3 Quart Instant Pot, just cut ingredients amount in half but keep same cooking time.
- If you cook your own beans without salt, add 1 tsp salt.
- You can use any combination of beans. More varieties, more flavor.
- Release pressure outside to avoid smell and mess in the house.
- Instead of broth or stock, I use organic low sodium bouillon cube + water.
- Ground chicken will work just as well.
- I often use frozen vegetables like chopped pepper, corn and frozen cooked beans to save time.
Did you make this recipe? Please give it a star rating in the comments.
Great recipe!! I added two small/medium sweet potatoes during the first step and it turned out great!
★★★★★
Fantastic! Glad you enjoyed the recipe, Kristi!
Just tried this recipe. Too much liquid even with cutting broth in half so will agjust next time. Our family loves spicey so will add more heat too. Keeper recipe, very easy and fast. Every one just needs to adjust for their own taste.
★★★★
My favorite turkey chili recipe! So delicious and so easy!
★★★★★
I’m so happy to read this! Thanks for your positive feedback, Alex!
I tried your recipe, it was amazing thank you very much Olena, I am really enjoying my instapot
★★★★★
I’m so happy to read this! Thanks for your positive feedback, Saundra!
Super simple and delicious.
★★★★★
Thank you for your wonderful review, Anna!
This was my first ever IP meal. The flavors were well mixed in and it was so smoky. I paired it with white rice and it was awesome!
I actually bought an IP because of Olena! I somehow bumped into her website this month and now I am obsessed. Thank you for making all your recipes so easy and delicious.
★★★★★
Haha glad I got you hooked on a good obsession. Enjoy!
It had a little bit too much tomato flavour in there for me. It was still flavourful and I would make it again. I will just put in less tomato products.
★★★★
Sounds good!!!
My chili had flavor as superb. Do you drain the beans? I drained 1 can and not the other.
★★★★
All beans should be drained.
I loved the flavors in this chili – not too spicy, not bland. For me, just right.
★★★★★
What a delicious and perfect meal for a cold winter night. The spices were just right. We enjoyed every mouthful. Thank you Olena for another great recipe. I agree with Tatiana. Made it, loved it, will make it again. 😊
★★★★★
I’m so glad you enjoyed it, Jane! Thank you for the wonderful review!
OMG!!! I commented earlier before I made the chili but this was a BIG hit in my home tonight. My husband and kids LOVED it!!!! Thanks so, so much. This is a new staple dinner in our home😊!
Tiffany
★★★★★
So happy to hear, Tiffany!
This was my first instant Pot recipe. So easy and delicious!! Looking forward to trying more of your recipes:)
★★★★★
Yay! So happy to hear, Joanne! Thanks for taking time from your busy schedule to let me know you enjoyed my recipe.
Made it, loved it, will make it again! 😀
★★★★★
Awesome, super happy to hear, Tanya!
Hi Olena!
Could you please put up the nutrition information for your recipes. Thanks very much!
It’s there! Inside the recipe card. Just give it a few seconds, it loads a bit slower than we scroll today haha.
Made this tonight and it was fabulous!!! I love the flavor and the calories. Thank you for sharing
★★★★★
Awe, you are so welcome! So happy to hear you enjoyed my recipe!
I made this for dinner tonight and it turned out great, very flavorful:) We had 40 degree temps here in Florida, which is unusual, so I couldn’t wait to make this turkey chili. Thank you,
★★★★★
So happy to hear, Diane. Gosh, take me to Florida haha.
Thank you for the chili recipe. We loved it. Now we have dinner for 2 more nights.
You are very welcome!
Thanks for this recipe, Olena (and the reminder today to rate what we make!) I had the recipe in the back of my mind all summer, but this past weekend I came down with a cold and knew that it was finally chilli time. This was delightfully easy to make and can be customized to one’s own spicyness preference. I do have one question, though: Do you drain or rinse your beans before adding them to the pot? Apologies if you’ve already answered this in the comments–I haven’t read through them yet. Again, thanks for all you do. I love your recipes! 🙂
★★★★★
Awe, you are so welcome! So happy to hear you are enjoying my recipes, Heidi! No worries. Yes, you always want to drain and rinse canned beans. I make mine from dried without soaking in Instant Pot now. Hope you are feeling better.:)
I have a 3 qt instant pot. Do you think this recipe could work for me?
For sure! Just cut the 6 quart ingredients amount in half. Same cooking time. Please let me know how you liked the chili. Would love to know!:)
Made this in my 6 Qt. Power Quick Pot and it is delicious! Perfect for a rainy day dinner (except for the trip to the store for ingredients). Thanks for the details, pictures and notes. I’m used to making chili in slow cooker after browning the meat and cooking the onions on the stovetop. It was so easy just to make it all in the pressure cooker and so much faster. I’ve got leftovers in the fridge and some in the freezer, too. I’ll be looking at your other recipes for next week!
★★★★★
Good thing you didn’t have to walk to the store.:) So happy to hear you liked it. That’s what Instant Pot is for – to save time. Common mistake people make is browning the meat and veggies. And cooking too long. Please let me know what other recipes you try.:)
I have only made chili 2 times prior because it gives me horrible indigestion. I found this recipe and decided to try it with my new IP. It was a HUGE hit in my house tonight. I soaked 1 cup of red kidney beans last night and cooked them today in the IP. I was trying to keep the sodium lower. The cooking of the beans was so easy and worth it!! I did 3 C water with 1 C chicken bone broth I had left over from Christmas cooking. I changed the seasoning only a tad because I used canned chili tomatoes (Wal-Mart brand) and since I am new at this I didn’t realize it was already seasoned with chili powder. I thought it meant they were just cut small and puree for the chili texture. LOL…I said I was a Chili Newbie!! I did add only 1/2 of the recipe chili powder and cumin for that reason. I did add more ground turkey that was already fully cooked prior to add more consistency to the mix. Thank you for posting this recipe!!! It was amazing and def making it again!!!!!!!
★★★★★
Well that was a pretty great success for a chili newbie. Too funny. I know the name “chili” can be confusing. Was to me for a while too. Good job!
This looks great! I have a Wolfgang Puck pot that works similar to the Instant Pot. Can I follow the same time requirements to cook this? Thank you!
★★★★
Yes for sure. Just make sure it’s on high pressure.
Thank you so much! I am a new IP cooker, so I looked for an simple and delicious recipes with a proper directions.
This one is my whole family favorite!
★★★★★
Awesome!:) Simple is best – makes you love cooking more.
Finally an Instant Pot chili recipe that doesn’t burn. Thanks for the tip about tomatoes.
★★★★★
Now I had to buy an instant pot. Lol. You’re never allowed to take this blog down!! Lol (I ordered one of those lodge Dutch ovens that will be here tomorrow – hope I won’t be needing anymore kitchen ware. Haha)
OMG you are funny! That dutch oven is the last dutch oven you will own. In the kitchen, you need just a few BUT good appliances. All I use VERY often is dutch oven, blender, food processor, pots, ceramic skillet and slow cooker/Instant Pot. Everything else is kinda not necessary, just cool. You will love your new tools!
Well… gotta match you know!! Lol! I’d never even heard of an instant pot before Boxing Day when everyone was after them. But I think I can ditch my rice cooker/steamer now. Lol I use that ‘better than boullion’ goopy gel stuff from Costco not cubes – should I dissolve it first or just throw it in? (It’s mega low sodium. Love the stuff)
Haha. Yes, you can just throw it in. Just FYI even organic one has maltodextrin in it, a preservative. I didn’t know and was buying it. I was very surprised. Just so you know.
Huh. Wouldn’t you know it!! Sheesh! Thank you for that!
Thanks for the bouillon cube recommendation I’ve been looking for one that has no MSG forever!