Instant Pot Turkey Chili is the ultimate fall and winter comfort food! Ground turkey, beans, veggies and spices cook quickly in your electric pressure cooker with a taste like it has been simmering all day. You can also make this chili with dried beans!

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

Instant Pot turkey chili garnished with sour cream, cheese and green onion in white bowl.

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 soup recipe 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.

Turkey chili with a ladle in the pressure cooker pot.

Why Cook Chili in Instant Pot?

Not all but many recipes make sense to be converted to Instant Pot 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.

Ingredients for Instant Pot Turkey Chili

Ground turkey, diced tomatoes, corn, canned beans, tomato paste, bell pepper, spices, oil, onion, garlic and broth.
  • Ground turkey: Lean or extra lean ground turkey, even ground chicken will be great in this recipe.
  • 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 dried beans without salt, add 1 teaspoon salt.
  • Corn: Fresh, canned (drained) or frozen corn (no need to thaw).
  • Canned diced tomatoes and paste: No need to drain diced tomatoes. If you have Rotel, diced tomatoes with green chilies, even more flavor.
  • Broth or stock: Pick low sodium. I like to use organic low sodium bouillon cubes mixed water to save storage space, packaging and money. Or Instant Pot chicken broth or Instant Pot beef bone broth when I have it on hand.
  • Spices: Chili powder, cumin, paprika, oregano, salt and pepper.

Recipe Tip

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 pound of meat and a can of beans, then adjust seasonings to taste at the end.

How to Make Turkey Chili in Instant Pot

This Instant Pot turkey chili can be made in 6 quart Instant Pot and 8 quart Instant Pot as written. For 3 quart, half the ingredients and keep same cooking time.

How to make Instant Pot turkey chili step by step.
  • 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 really 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.

Recipe Tip

Release pressure outside to prevent your house smell like chili for days.

How to Make Instant Pot Turkey 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 healthy 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 in Instant Pot 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 Instant Pot rice and beans cooked together in a pressure cooker. Science!

Serving Suggestions

How to Store, Reheat and Freeze

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.

Make a freezer meal: Cook ground turkey until small pieces for 5 minutes, stirring constantly. Transfer to a Ziploc bag with other ingredients (add tomato products right after meat). Before cooking, add 1 cup water or low sodium broth and cook from frozen on High pressure for 20 minutes. Then do Quick Release.

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 Chili Recipes to Try

More Instant Pot Recipes You’ll Love

Looking for more ideas? Check out this collection of our top healthy Instant Pot recipes!

Instant Pot turkey chili with sour cream, cheese, lime and green onions in white bowl. Spoon, cilantro and lime wedge on a counter.
Instant Pot turkey chili garnished with sour cream, cheese and green onion in white bowl.

Instant Pot Turkey Chili

Instant Pot Turkey Chili with ground turkey, beans, veggies and spices ready in under 1 hour with a taste like it has been cooking all day.
4.91 from 140 votes
Servings 8 servings
Calories 292
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Pressure Up & Down Time 25 minutes
Total Time 55 minutes

Ingredients  

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

  • 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.
  • Make a freezer meal: Cook ground turkey until small pieces for 5 minutes, stirring constantly. Transfer to a Ziploc bag with other ingredients (add tomato products right after meat). Before cooking, add 1 cup water or low sodium broth and cook from frozen on High pressure for 20 minutes. Quick release.
  • To make chili with dried beans (no soaking): Use 2 cups dried beans with 4 cups stock and cook for 40 minutes.
  • If you cook your own beans without salt, add 1 tsp salt.
  • Ground chicken will work just as well.
  • I often use frozen vegetables like chopped pepper, corn and frozen cooked beans to save time.

Nutrition

Serving: 2cups | Calories: 292kcal | Carbohydrates: 37g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 494mg | Fiber: 11g | Sugar: 8g
Course: Soup and Stew
Cuisine: Mexican
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

5 Secrets to Easy Healthy Dinners

Plus sign up for weekly emails with recipes to make your cooking stress free, delicious and healthy.

About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

Pin this recipe now to save it for later

Pin Recipe

You may also like

Comments

  1. 5 stars
    I followed the recipe almost faithfully (I can never stick to a recipe!).
    Absolutely delicious. I used some fire-roasted tomatoes and regular as that’s what I had. 2 beans- black and kidney. No corn b/c kids don’t like it.

    We all loved it! Great Pressure Cooker recipe! Thank you.

  2. 5 stars
    I made your chili on Monday my mom said it’s the best chili I’ve made. I added a can of black beans just for some color I’ll will definitely make again. Thank you!

  3. 5 stars
    This is delicious. I’ve made it twice. Halved the recipe each time because I have the Duo Mini. It still makes a lot of chili. It’s an instant favorite for sure!

  4. 5 stars
    What a hit! I did 2.5 tbs of chili powder for a little kick but not so much that the kids wouldn’t eat it. Perfect amount of heat! We served it with sour cream and shredded cheddar.

    This is our 5th and final recipe for Turkey Chili. No sense in trying any others.

    Slava Ukraini

  5. 5 stars
    I had never made any type of chili before and had been craving some, so I tried this recipe, and it was delicious! I didn’t have paprika or avocado oil, so I didn’t use any. I used black beans, kidney, and navy. For toppings, I used Greek yogurt, green onions, cilantro, and shredded cheddar cheese. I made cornbread muffins to go with it. I’ll absolutely make this again!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.