Description
This Easy Instant Pot Turkey Chili recipe is a hearty and flavorful dish made with ground turkey, three types of beans, and a mix of aromatic spices. Perfect for a quick weeknight dinner, it combines lean protein and fiber-rich ingredients, cooked conveniently in an Instant Pot for tender, well-developed flavors in just 55 minutes.
Ingredients
Scale
Protein and Vegetables
- 1 pound ground turkey
- 1 large onion, diced
- 3 large garlic cloves, minced
- 1 large red bell pepper, diced
- 1 1/2 cups corn (canned or frozen)
Beans
- 14 ounces can low sodium red kidney beans, rinsed & drained
- 14 ounces can low sodium cannellini beans, rinsed & drained
- 14 ounces can low sodium pinto beans, rinsed & drained
Liquids and Tomato
- 1 cup low sodium broth or stock
- 28 ounces can diced tomatoes, low sodium
- 6 ounces can tomato paste, low sodium
- Oil, for frying
Spices
- 2 tablespoons chili powder (for mild) or 3 tablespoons (for spicy)
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 3/4 teaspoon salt
Garnishes
- Green onion
- Cilantro
- Cheese
- Plain yogurt
Instructions
- Sauté the Turkey: Press the Sauté function on a 6 or 8 quart Instant Pot and wait until the display shows ‘Hot.’ Add a small amount of oil to coat the pot, then add the ground turkey. Cook for about 4 minutes, breaking it into small pieces frequently with a spatula. It does not need to be fully cooked at this stage.
- Deglaze the Pot: If browned bits stick to the pot bottom, pour in 1/2 cup broth and scrape gently to loosen them, preventing burn warnings. Then add the remaining 1/2 cup broth. If no browning is visible, add all 1 cup broth now. Press ‘Cancel’ to stop sauté mode.
- Add Remaining Ingredients: Without stirring, layer the diced onion, minced garlic, red bell pepper, corn, rinsed beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes, and tomato paste on top. Avoid stirring to prevent burn errors during pressure cooking.
- Pressure Cook: Close and secure the Instant Pot lid, set the valve to Sealing, and select Pressure Cook or Manual at High pressure for 15 minutes.
- Release the Pressure and Serve: Once cooking completes, perform a Quick Release by carefully turning the valve to Venting (about 2-3 minutes). Open the lid, stir the chili gently, and serve hot, topped with green onion, cilantro, cheese, or plain yogurt as desired.
Notes
- Rinsing canned beans reduces sodium and prevents a heavy taste.
- Do not stir before pressure cooking to avoid burn messages on the Instant Pot.
- Adjust chili powder amount based on your preferred spice level.
- Use low sodium broth and canned goods to control salt levels.
- Garnishing options like plain yogurt or cheese add creaminess and flavor contrast.
Keywords: Instant Pot turkey chili, easy turkey chili, healthy chili recipe, one pot chili, quick chili