Easy Instant Pot Turkey Chili Recipe

I absolutely adore this Easy Instant Pot Turkey Chili Recipe because it hits all the right notes—hearty, flavorful, and ready in a flash thanks to the magic of the Instant Pot. Whether you’re rushing home on a weeknight or feeding a crowd on a chilly weekend, this chili is a total game changer that I keep coming back to. It’s just one of those recipes that feels like a warm hug in a bowl.

What makes this Easy Instant Pot Turkey Chili Recipe stand out is how simple it is without skimping on flavor. The ground turkey stays tender, and the mix of beans and spices brings a wonderful depth that warms you up from the inside out. Plus, using the Instant Pot cuts down the cooking time so you can be eating in under an hour—how great is that?

Ingredients You’ll Need

These ingredients come together beautifully to create a chili that’s full-bodied but not heavy. I recommend using low sodium options where possible so you can control the saltiness, which really helps the flavors pop just right.

• Ground turkey: Lean and mild, it’s a healthier twist on classic chili beef but still super satisfying.
• Onion: Adds sweetness and texture, giving your chili that cozy, familiar flavor.
• Garlic cloves: Freshly minced for that punch of aromatic goodness.
• Red bell pepper: I love the subtle sweetness and color it adds—it really brightens things up.
• Corn (canned or frozen): Adds bursts of sweetness and a nice contrast to the spices.
• Kidney beans, cannellini beans, pinto beans: The triple bean mix offers variety in texture and flavor—don’t skip rinsing them well!
• Broth or stock (low sodium): Using broth instead of water adds more flavor depth.
• Diced tomatoes (low sodium): Their acidity balances the richness perfectly.
• Tomato paste (low sodium): This little ingredient packs a powerful umami punch, thickening your chili beautifully.
• Oil (for frying): Just enough to sauté the turkey and develop flavor.
• Chili powder: Adjust to taste—2 tablespoons if you want mild, 3 if you’re feeling spicy! I usually go for the middle ground.
• Cumin: Earthy and warm, it’s essential for authentic chili flavor.
• Oregano (dried): Adds a herbaceous note that rounds out the spices.
• Paprika: A touch of smokiness that you’ll appreciate in every bite.
• Salt: Enhances all the other flavors—start with the recommended amount and adjust after cooking.
• Green onion, cilantro, cheese, and plain yogurt: These make fantastic garnishes that bring freshness, creaminess, and a little zing to each bowl.

Variations

I love making this recipe my own depending on what’s in my pantry or the mood I’m in. Don’t be shy to personalize it—after all, the best chili is the one you enjoy!

• Vegetarian Version: Skip the turkey and double up on beans and veggies like zucchini or mushrooms. I’ve made this swap on busy nights when I wanted something lighter but still hearty.
• Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper. Once, I tried extra spice for a game-day crowd and it was a total hit!
• Seasonal Twist: Toss in some roasted sweet potatoes or butternut squash in the fall for a touch of sweetness and texture.
• Slow Cooker Adaptation: If you don’t have an Instant Pot, you can brown the turkey on the stove, then throw all ingredients into a slow cooker and cook on low for 6-8 hours.

How to Make Easy Instant Pot Turkey Chili Recipe

Step 1: Brown the Turkey to Build Flavor

Start by pressing the Sauté function on your Instant Pot and wait until it reads “Hot.” Add a splash of oil and swirl it around so the whole pot is lightly coated. Then, add your ground turkey—don’t rush, and break it apart with your spatula. Cook for about 4 minutes until it starts to brown but doesn’t need to be fully cooked yet. Browning develops flavor that sets the foundation for the whole chili.

Step 2: Deglaze the Pot to Avoid Burn Warnings

If you see browned bits sticking to the bottom of the pot, pour in half a cup of broth and gently scrape with a wooden spoon or spatula to loosen them up. It’s a simple step that stops your Instant Pot from giving you the dreaded burn message later. Then add the remaining half cup of broth so you have a full cup in total. If no bits are stuck, just add all the broth now. Remember to press ‘Cancel’ so the Sauté mode stops before moving on.

Step 3: Add the Rest of the Delicious Ingredients Without Stirring

This one might seem a little odd if you’re used to stirring everything, but here’s a handy Instant Pot tip: add the diced onions, minced garlic, red bell pepper, corn, beans, spices, diced tomatoes, and tomato paste on top of the turkey without stirring. Why? Stirring can trigger the burn warning during pressure cooking. Trust me, it works like a charm.

Step 4: Pressure Cook and Let the Flavors Meld

Seal the lid and make sure the valve is in the “Sealing” position. Set your Instant Pot to Pressure Cook (or Manual) on High pressure for 15 minutes. This is where the turkey finishes cooking, and all those beans and spices meld into pure comfort food magic.

Step 5: Quick Release and Final Stir

Once the cooking cycle ends, use a quick release by carefully turning the valve to “Venting.” It should take about 2-3 minutes for all the pressure to escape. When it’s safe, open the lid and give your chili a gentle stir to combine everything. Now you’re ready to ladle it into bowls and enjoy!

How to Serve Easy Instant Pot Turkey Chili Recipe

Garnishes

I’m all about bright, fresh toppings here—green onions and cilantro add a herbal pop that cuts through the richness, while shredded cheese melts perfectly on top. For a creamy tang, a dollop of plain yogurt (or sour cream) is my go-to. These garnishes really elevate the chili, making each bite more exciting and balanced.

Side Dishes

I often pair this chili with warm cornbread or tortilla chips—it’s an irresistible combo. Sometimes, I’ll serve it alongside a simple green salad to add crunch and freshness. You can’t go wrong with either, especially if you want a cozy, satisfying meal.

Creative Ways to Present

For party nights, I like to turn this Easy Instant Pot Turkey Chili Recipe into a chili bar. Set out bowls of toppings like diced avocado, chopped jalapeños, and crispy tortilla strips so everyone can customize their bowl. I’ve done this for game days and it’s always a hit—the chili stays warm in the Instant Pot, and the toppings bring a fun, festive vibe.

Make Ahead and Storage

Storing Leftovers

Leftovers? Yes, please! I store mine in airtight containers in the fridge for up to 4 days. The chili actually tastes better the next day because the flavors have more time to meld, which I learned the hard way when I woke up hungry and found a bowl waiting in the fridge—delicious!

Freezing

This turkey chili freezes beautifully. I portion it out into freezer-safe containers or bags, label with the date, and it stays fresh for up to 3 months. When you want a quick meal, it’s a lifesaver—just thaw in the fridge overnight and you’re set.

Reheating

I reheat leftover chili in a skillet over medium heat, stirring occasionally so it warms evenly and doesn’t dry out. If it’s thickened too much, a splash of broth or water brings it right back to perfect consistency. Microwaving works too if you’re pressed for time—just make sure to stir halfway through.

FAQs

Final Thoughts

This Easy Instant Pot Turkey Chili Recipe is a staple in my kitchen because it’s both comforting and fuss-free. I love how quickly it comes together and how easy it is to tweak for whatever ingredients I have on hand or whichever flavor mood I’m in. If you’re looking for a delicious, crowd-pleasing, and healthy chili that doesn’t keep you tied to the stove for hours, give this one a try—you won’t regret it. I promise, it’ll become one of your go-to comfort foods too!

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