by Olena

Instant Pot Turkey Chili

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Olena Osipov
4.9 from 54 votes

Instant Pot Turkey Chili is the 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.

Love chili? Try our reader shared Instant Pot beef chili or wildly popular Instant Pot white chicken chili.

Instant Pot Turkey Chili

Instant Pot Chili

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

This is why I love making chili! Because I can customize it and I 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! Healthier is only Instant Pot vegetarian chili.

Need more help with healthy dinner? Check out iFOODreal Instant Pot meal plans.

Instant Pot Turkey Chili garnished with yogurt, cheese, lime and cilantro

Why Cook Chili in Instant Pot?

Not all but many recipes make sense to be converted to pressure cooker recipes. 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.
  • Spices: Chili powder, cumin, paprika, oregano, salt and pepper.

instant pot turkey chili recipe in a pressure cooker with a spoon

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 message.
  • 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 turkey chili step by step

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. Texture wise similar to white chicken chili where we mash some beans for hearty thick stew texture.

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 red kidney beans or black beans 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. Just like with rice and beans cooked together in Instant Pot. Science. 🙂

Serving Suggestions and Tips

  • Fixings: Serve chili traditionally with shredded cheese, plain yogurt or sour cream, green onion, cilantro, lime and avocado.
  • Serve as an appetizer: With tortilla chips for dunking…mmmm.
  • Stretch it: Make Instant Pot turkey chili go further served over baked potatoes or spaghetti squash. Or quinoa and brown rice.
  • Double the recipe? I do not recommend to double this recipe even in 8 quart Instant Pot because ingredients will not fit and pot won’t come to pressure! What you can do though, add extra 1 lb of meat and a can of beans, then adjust seasonings to taste at the end.
  • For 3 Quart Instant Pot: Just cut ingredients amount in half but keep same cooking time.
  • Forgot to thaw the meat? Defrost it first using Instant Pot frozen ground turkey recipe and then follow the chili recipe. Amazing!

Instant Pot Turkey Chili in a white bowl

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 Recipes

Looking for freezer meals? Many recipes can be made ahead and cooked from frozen like my 10 healthy freezer meals.

Instant Pot Turkey Chili

Instant 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.
4.91 from 54 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 292kcal
Author: Olena Osipov

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 low sodium red kidney beans rinsed and drained
  • 14 oz can low sodium cannellini or navy beans rinsed and drained
  • 14 oz can low sodium pinto beans or black eyed peas rinsed and drained
  • 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.

Video

Notes

  • To make chili with dried beans (no soaking): Use 2 cups dried beans with 4 cups stock and cook for 40 minutes.
  • For 3 Quart Instant Pot, just cut ingredients amount in half but keep same cooking time.
  • Double the recipe? I do not recommend to double this recipe even in 8 quart Instant Pot because ingredients will not fit and pot won't come to pressure! What you can do though, add extra 1 lb of meat and a can of beans, then adjust seasonings to taste at the end.
  • Forgot to thaw the meat? Defrost it first using Instant Pot frozen ground meat recipe and then follow the chili recipe. Amazing!
  • 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.
  • Stretch it: Make Instant Pot turkey chili go further served over boiled, baked potatoes or sweet potatoes. Or quinoa and brown rice.
  • 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.

Nutrition

Serving: 2cups | Calories: 292kcal | Carbohydrates: 37g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 494mg | Potassium: 330mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1158IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg
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olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

126 comments on “Instant Pot Turkey Chili

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  1. 5 stars
    Best chili hands down. Super easy, tastes great, perfect to store for a hearty lunch. All of the recipes here are great, definitely my new go to website! Thank you Olena you are an absolute blessing!

  2. 5 stars
    Sooooooo good!! I did omit one can of beans as my family leans toward meatier than beanier chili’s, and it was incredible. My husband who’s not a veggie guy was even a little hesitant about the bigger chunks, but the instapot made them so soft and delicious. Win-win all around!!

  3. 4 stars
    Really delicious. Mine ended up being a little watery, so I finished with some buerre marié to thicken it up. Also, don’t know where the nutritional info comes from, but by our reckoning it should be almost twice as many calories as listed. But the taste was absolutely great.

    1. Hi Joe! So happy that you liked the recipes. I use two professional nutrition programs to calculate the nutritional info!

  4. 5 stars
    Great Recipe! Subbed in lean beef and cut down some beans and it tasted fantastic! Quick and easy meal that’s healthy.

  5. 5 stars
    Excellent recipe! I used frozen mixed vegetables and black, red, and white beans. Will certainly make again. I appreciated the very explicit instructions – helped this Instant Pot newbie!

  6. “To make chili with dried beans (no soaking): Use 2 cups dried beans with 4 cups stock and cook for 40 minutes.”
    Should it cook on low, med, or high?
    Do you know if the 40 minutes is ok for 15 bean?

    1. On high pressure. 15 bean mix has a lot of smaller beans unlike kidney ones and they need less cook time. I would cook for 25 minutes but keep in mind peas and lentils etc will fall apart more likely.

  7. 5 stars
    I just got an Instant Pot for Christmas and this recipe was the very first recipe I made in the IP. Oh my goodness!! It was EXCELLENT!!! Thank you for such a great recipe. I followed the recipe exactly and it was delicious! Thank you for the detailed instructions since I had no idea how to use my new IP and your instructions really helped. We will definitely be making this recipe again!

    1. I am so happy to hear that you got an Instant Pot (my favorite kitchen tool!) and that you loved the turkey chili. Isn’t it easy?! Happy cooking!

  8. 5 stars
    This turkey chili was delicious. I made it exactly as the recipe states. The directions are the best I have come upon and very informative and useful. If you want a good turkey chile, do try this recipe. Thank you to Olena.

  9. 5 stars
    Hi. I got my instant pot on a black Friday sale. This is my 2nd recipe in it. I wanted more chili liquid but I think in not understanding the IP, I started releasing pressure at the end with 4 minutes left. Misread the lights LOL. It’s very tasty over the rice I had already cooked in the IP + Fritos. I’ll add more turkey next time. I presoaked 3 different beans. Misread that too since I have more than double the beans left from what I put in the chili. Haha. Any recipe ideas for using a lot of presoaked beans? I think I’ll get sausage and try to make some southern beans and rice with sausage to use some of those up. Next time I’ll not presoak the beans. I like that you said it has a fuller flavor that way. Hope I’ve learned my lessons for next time 😊

  10. 5 stars
    I have made this recipe at least 7 times now. It’s become one of my meal prep favorites! Thank you, Olena! I am so very thankful I found you on youtube!

  11. 5 stars
    This was terrific, full of flavor, and ready in a snap! I am so used to an all-day pot brewing and this made for a PERFECT weekday meal without the investment in time. I used crushed tomatoes as I didn’t have diced and we LOVED the flavorful, thick sauce.

  12. Hi- I live in the US in Ohio. We are having crazy warm 75 degree weather for this time of year. Usually make chili when it is cold outside but it sounded so good & easy that I made it today LOL. i will let you know how the family liked it in a little bit. Thanks for the recipe!

  13. 5 stars
    Just sat down with a glass of wine and this chili. I ad libbed with ground pork, sweet potatoes, zucchini and mushrooms. I love how versatile this recipe is…and so very delicious. Thank you!

  14. Thank you for all of your wonderful recipes – I have made a number of them with great success and enjoyment! A question before I make this recipe – can I double the recipe in my 6 qt. IP? If not, could I double the turkey, add another can of beans, and a 15 oz. can of tomatoes without getting the dreaded BURN notice? So grateful that I found you, I love eating healthy food made with my IP!

  15. 5 stars
    This was so good and is definitely going into our meal rotation. I was out of pinto beans and black eyed peas so I used a can of black beans instead. Other than that I didn’t change anything. It was delicious.

  16. 5 stars
    So yummy and simple. I can’t believe my 6-year old ate it. He doesn’t eat anything new…ever! Perfect fall meal for a busy parent to make quickly. Served it over baked potatoes and it was a super hit! Thank you!

  17. 5 stars
    After eating two full bowls my hubby announced that this was the best chili I had ever made! So while this is my first time using this recipe it won’t be the last. I used chipotle chili powder and smoked paprika as that is what I had on hand. I have to say I’m a wimp when it comes to spice as I used less chili powder than what you defined as mild and still found it very spicy but nonetheless delicious. Thanks for great instant pot recipe.

  18. 5 stars
    Very good! My new favorite chili recipe. ? I used our home canned tomatoes and fresh jalapeños from our garden. Love your recipes!

  19. 5 stars
    Easy, quick and tasty. I added some Chalula sauce at the end & subbed black beans for pinto beans, otherwise, followed the recipe. I will make it again, for sure.

  20. This may be a dumb question but are you cooking the dried beans separately? If so I assume you then drain any excess broth and proceed with the recipe!

      1. What would you suggest we do if we are using dried beans? I am doing dried pinto beans but the rest are canned? Suggestions?

  21. 5 stars
    Hi Olena! Thank you for your easy, delicious recipes. I noticed a reply asking about draining the beans. Your answer in the reply was “yes”. I went back to look at the ingredients and instructions. There were no references in either place about draining the beans. May I suggest that you edit in both the list of ingredients AND the written instructions to “drain the beans”? Sincerely, Amy Plá, longtime user of both stovetop and programmable pressure cookers ?

  22. 5 stars
    I should have rated this earlier as I have made it many times. Great comfort food and still light, good for cold, rainy days 🙂 very tasty, easy to make. My kid is actually eating beans 🙂
    Your site is great Olena, you put so much work and detail into your recipes! I also like it that they are all down to earth with a reasonable number of ingredients most of us have on hand. You made me use my Instant Pot for real food after years of just using it to steam corn and rice 🙂

  23. 5 stars
    I made a couple changes but it was very good. I cooked down some fresh tomatoes that were leftover from week before and I added onions and green onions. It was excellent. I use your recipes all the time and haven’t come across a recipe I didn’t like yet. I have an Oster Brand instant pot but I’m not home long enough to read the instructions & use it often. I make all your recipes on stove top and they come out great.

  24. 5 stars
    Holy Cow! A really really BIG COW! This is amazing! I rarely follow a recipe as written – this time I mostly did. And I’ve NEVER commented on a recipe! This was dern near close to perfect. I used only two cans of beans (I like less beans), and left out the tomato paste (mostly because I didn’t have any). I went with 3 tbsp of chilli powder… the spice mix you have is dead on. I can see adding maybe a tablespoon of brown sugar for the hot ‘n spicy effect, maybe zucchini, but… WOW… just TOO good! Thank you!

  25. 5 stars
    Great recipe!! I added two small/medium sweet potatoes during the first step and it turned out great!

  26. 4 stars
    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.

  27. 5 stars
    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.

  28. 4 stars
    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.

  29. 5 stars
    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. ?

  30. 5 stars
    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

  31. 5 stars
    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,

  32. 5 stars
    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! 🙂

    1. 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!:)

  33. 5 stars
    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!

    1. 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.:)

  34. 5 stars
    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!!!!!!!

    1. 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!

  35. 4 stars
    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!

  36. 5 stars
    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!

  37. 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)

    1. 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!

      1. 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)

        1. 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.

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