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Instant Pot Turkey Chili

This Instant Pot turkey chili is about to become your new favorite chili ever! Healthy, filling, and flavorful with just a hint of heat without being too spicy, the Instant Pot lets it simmer for a rich flavor with no hovering over the stovetop. Easy to make and perfect for fall, tailgating, and parties.
Course Main Course
Cuisine American
Keyword comfort food, pantry staples, pressure cooker
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
Servings 6
Calories 428kcal

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 2 tablespoons avocado oil or other neutral oil
  • 2 pounds ground turkey
  • 2 cups onion chopped
  • 2 tablespoons garlic minced
  • 1 red bell pepper large, cored, deveined, and chopped
  • 1 cup celery chopped
  • 1 jalapeño cored, deveined, and finely chopped
  • 2 tablespoons tomato paste
  • ½ tablespoon dried oregano
  • 2 bay leaves
  • 1 cup chicken stock
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 14-ounce cans fire-roasted diced tomatoes or 1 28-ounce can
  • 1 ½ teaspoons salt and pepper to taste
  • 2 15-ounce cans red kidney beans light or dark, drained

For Garnish

  • cheddar cheese shredded
  • green onions sliced
  • yellow onions chopped
  • avocado diced
  • jalapeño slices fresh or pickled
  • sour cream or yogurt

Instructions

  • On Sauté mode, heat 1 tablespoon oil in the Instant Pot. Add turkey and brown, breaking up with a spoon or spatula.
  • Heat remaining 1 tablespoon oil . Add onions, garlic, pepper, oregano, celery, jalapeño, chili powder, and cumin. Sauté 3-5 minutes until softened. Stir in tomato paste and cook for 1 minute or until well combined. Pour in drained beans and chicken stock and stir.
  • Pour in diced tomatoes; do not stir. Add the bay leaves. Secure lid and cook 14 minutes high manual pressure then naturally release. Ladle into serving bowls and top with desired garnishes.

Notes

  • No Instant Pot: See the slow cooker version
  • Flavor variation: Leave the seeds in your jalapeño, or even add more than one.
  • Thicker chili: Add a little more tomato paste.
  • How to freeze this recipe: Choose a plastic bag (or bags) made especially for the freezer and keep frozen as long as 2-4 months.
 
Recipe yields approximately 6 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 428kcal | Carbohydrates: 41g | Protein: 47g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 1430mg | Potassium: 1201mg | Fiber: 13g | Sugar: 11g | Vitamin A: 2960IU | Vitamin C: 38mg | Calcium: 142mg | Iron: 6mg | Net Carbs: 28g