Instant Pot Turkey Chili is the ultimate fall and winter comfort food served with cornbread. 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.
Instant Pot Chili
This Instant Pot turkey chili tastes like this 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.
Why Cook Chili in Instant Pot?
Not all but many recipes make sense to be converted to healthy 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 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.
How to Make Instant Pot Turkey Chili
- 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 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.
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. And how can you forget a slice of buttery almond flour cornbread?!
- 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.
- 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.
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.
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 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
- Instant Pot beef stew
- Instant Pot chicken and potatoes
- Instant Pot cabbage rolls
- Instant Pot chicken and rice
- Instant Pot chicken wild rice soup
Looking for freezer meals? Many recipes can be made ahead and cooked from frozen like my 20 healthy freezer meals.
Instant Pot Turkey Chili
- 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)
- 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.
- 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.