Instant Pot Turkey Chili (Video)

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.

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?

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.

Instant Pot Turkey Chili

Print Recipe

★★★★★

4.8 from 19 reviews

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.

• Author: Olena of ifoodreal.com
• 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

Scale 1x2x3x

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

1. On 6 or 8 quart Instant Pot, press Sauté and let appliance preheat until display says Hot.
2. 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.
3. 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.
4. Press Cancel and add remaining 1/2 cup (if deglazed) or 1 cup broth.
5. Add onion, garlic, bell pepper, corn, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes and tomato paste. Do not stir to avoid Burn.
6. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes.
7. After release pressure using Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes.
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.

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.

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

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