Instant Pot Turkey Chili

4.9 from 29 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.