by Olena

Instant Pot Turkey Chili (Video)

by Olena

4.9 from 33 reviews

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.

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 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!

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 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.

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.
  • 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.

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.

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 Stew Recipes

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


Instant Pot Turkey Chili

instant pot turkey chili

4.9 from 33 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
  • 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


  • 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)


  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.


  • 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.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

78 comments on “Instant Pot Turkey Chili (Video)

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  1. 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.

  2. Very good! My new favorite chili recipe. 😊 I used our home canned tomatoes and fresh jalapeños from our garden. Love your recipes!

  3. Simple and great recipe!
    We are getting more confident with our instant pot and LOVE this.
    thank you for sharing

  4. 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.

  5. 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!

  6. 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 😊

  7. 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 🙂

  8. 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.

  9. 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!

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

  11. 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.

  12. 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.

  13. 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.

  14. 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. ?

  15. 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?!


  16. This was my first instant Pot recipe. So easy and delicious!! Looking forward to trying more of your recipes:)

  17. 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,

  18. 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!:)

  19. 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.:)

  20. 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!!!!!!!

  21. 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!

  22. 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!

  23. 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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