Instant Pot Turkey Chili

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.

Ground turkey Any stock or broth Onion Garlic Bell pepper Corn Red kidney beans Cannellini or navy beans Pinto beans or black eye peas Chili powder Cumin Oregano Paprika Salt Diced tomatoes Tomato paste Avocado oil Green onion cilantro, cheese, plain yogurt (for toppings)

What You Need

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. 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 favorite toppings.



Refrigerate in an airtight container for up to 5 days, or freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low

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