Instant Pot Turkey Chili

This healthy, easy Instant Pot turkey chili is absolutely perfect anytime. It is so very simple and delicious. 😍🙌🏻

If you prefer beef chili don’t worry because I’ve already got you covered with my classic beef chili recipe.

And if you don’t have and Instant Pot (Amazon affiliate link), see also: my stovetop turkey chili recipe.

Chili is one of those comfort foods that can actually be very healthy. And many people prefer to make chili with a leaned meat like turkey.

We love to serve ours with a skillet of corn bread.👏🏻😋

No matter what type of chili you prefer, there is lots of yummy nutritional goodness going on in chili, y’all: beans, herbs, veggies.😍

And for some reason, chili is one of those dishes that is even better to me leftover.🤷🏼‍♀️ I guess sitting in the fridge lets all those flavor meld together even more. This recipe makes a good sized batch, perfect for leftovers.

How to make healthy Instant Pot turkey chili

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this Instant Pot turkey chili recipe, you will need the following:

• ground turkey
• onion
• bell pepper
• jalapeño pepper
• fresh garlic
• chili powder
• cumin
• coriander
• real maple syrup
• salt
• black pepper
• vegetable broth/ stock or beef broth (may substitute red wine or even water)
• canned kidney beans
• canned diced tomatoes
• tomato sauce (or ketchup)

Cooking Instant Pot turkey chili

Brown the ground turkey on the sauté setting for a few minutes until crumbly (about 5 to 7 minutes).

Add in the the onion, peppers, garlic, spices, broth, maple syrup, salt and pepper. Continue to cook over medium heat for another 7 or 8 minutes, until vegetables are tender.

Add the kidney beans, tomatoes, tomato sauce.

Place the lid on, lock it and set the valve to sealing.

Cook on high pressure for 12 minutes, and allow the pot to release pressure naturally (do not use quick release). Mine took about 24 minutes to fully release, FYI.

After pressure indicator has lowered, switch the lever to venting, and remove the lid.

Toppings for Instant Pot turkey chili

Y’all know I am all about toppings, especially on soups and chilis! Cheese is pretty much a given in our house.

In addition to that, we like to top our Instant Pot turkey chili with some combination of the following: diced avocado, squeeze of lime, cilantro, sour cream, guacamole, green onions or sliced pickled jalapeños.

FAQ’s

Can I freeze this?

Yes, Instant Pot turkey chili recipe freezes well. I have done it many times with excellent results. 👌🏻

How long is it good for in the fridge?

I would say at least 5 days.

Can I double the batch?

I would not recommend doubling this in an Instant Pot. It might be possible in the 8 quart models, but I have not tested it myself. For the 6 quart models, which is what I have, I would not recommend doubling the batch. It will not fit and/or won’t come up to pressure.

Can I make substitutions in this recipe?

Here are some substitutions that I have made successfully to this Instant Pot turkey chili recipe:

• I’ve used ground beef instead of turkey (changes nutrition) OR combination of half beef, half turkey.
• I’ve used sugar instead of maple syrup.
• I’ve used red wine instead of beef broth.
• I’ve used all different colors bell pepper, or the mixed tri-color pre-diced kind from the grocery store.
• I’ve subbed ketchup in place of of tomato sauce.
• I’ve used a small can of green chilis (4 ounces) in place of the fresh jalapeno.
• I’ve used two cans of Ro-tele in place of the regular tomatoes and jalapeno.
• I’ve used frozen diced onions (about a cup). Yes, these are actually a thing! I got mine at Publix in the freezer section.
• I’ve used bottled minced garlic – about a Tablespoon.

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Print

Instant Pot Turkey Chili

This healthy Instant Pot turkey chili is perfect anytime, and it is simple, delicious and very easy to make. 

Course Main Course, Soup

Cuisine American

Keyword healthy turkey chili, turkey chili recipe

Prep Time 15 minutes

Cook Time 12 minutes

Pressure release + come to pressure time 40 minutes

Total Time 1 hour 7 minutes

Servings 6 servings

Calories 267 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 1 pound ground turkey 93% lean
• 1 yellow onion diced
• 1 bell pepper red or green, diced
• 1 jalapeño pepper seeds and membranes removed and diced
• 2 cloves fresh garlic
• 1 Tablespoon chili powder
• 1 Tablespoon cumin
• 1 teaspoon ground coriander
• 1/2 tablespoon real maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup beef broth may substitute red wine or even water
• 2 cans of kidney beans undrained, 14.5 ounces
• 1 can of diced tomatoes undrained, 14.5 ounces
• 1/4 cup tomato sauce (you can substitute with ketchup)

Instructions

Instant Pot Instructions

1. Brown the ground turkey on the sauté setting for a few minutes until crumbly (about 5 to 7 minutes).

2. Add in the the onion, peppers, garlic, spices, broth, maple syrup, salt and pepper. Continue to cook over medium heat for another 7 or 8 minutes, until vegetables are tender.

3. Add the kidney beans, tomatoes, tomato sauce.

4. Place the lid on, lock it and set the valve to sealing.

5. Cook on high pressure for 12 minutes, and allow the pot to release pressure naturally (do not use quick release). Mine took about 24 minutes to fully release, FYI.

6. After pressure indicator has lowered, switch the lever to venting, and remove the lid.

Slow Cooker Instructions

1. Brown the ground turkey in a large pan on the stovetop over medium heat for a few minutes until crumbly (about 5 to 7 minutes).

2. Stir in onion, peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.

3. Continue to cook over medium heat for another 7 to 8 minutes, until vegetables are tender.

4. Transfer everything to the slow cooker, and add in the kidney beans, tomatoes and tomato sauce.

5. Simmer on low for 8 hours, or on high for 4 hours.

Recipe Video

Recipe Notes

This recipe is very forgiving, and I have made many substitutions successfully. I always adjust the spices (add more) at the end, if I need to.

One serving is approximately 1.5 cups.

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Instant Pot Turkey Chili

Amount Per Serving

Calories 267 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 55mg18%

Sodium 848mg37%

Potassium 803mg23%

Carbohydrates 29g10%

Fiber 9g38%

Sugar 7g8%

Protein 23g46%

Vitamin A 1235IU25%

Vitamin C 38mg46%

Calcium 98mg10%

Iron 4.4mg24%

* Percent Daily Values are based on a 2000 calorie diet.

Note: Instant Pot turkey chili originally appeared on A Pinch of Healthy September 6, 2018.