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Instant Pot Turkey Chili

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Instant Pot Turkey Chili is an easy, nourishing one-pot meal that’s perfect for cozy family dinners or meal prep. Each serving is high in protein and fibre and is super delicious topped with your favourite garnishes. It freezes and reheats beautifully!

You might also like my seasonal spin on turkey chili: Instant Pot Pumpkin Turkey Chili!

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Instant Pot Turkey Chili in a white bowl viewed from overhead, garnished with sour cream, shredded cheese, diced avocado and sliced green onion.

Why you’ll love this recipe

While I was testing this turkey chili, it became one of most requested recipes at my house. We think you’ll love it too because it’s

  • a super flavourful meal made in one pot (yay for fewer dishes!)
  • amazing for meal prep and tastes even better the next day as the flavours have a chance to blend more
  • a nourishing meal that’s high in protein and fibre. Top it with guacamole or avocado for heart-healthy fat, too!
  • easy to double in an 8-quart Instant Pot to feed a crowd or freeze for later
Instant Pot Turkey Chili in a white bowl garnished with sour cream, diced avocado and green onion, being scooped by a silver spoon.

Ingredients

Here’s an overview of the ingredients and steps to make this pressure cooker turkey chili. See the recipe card below for full details.

  • Ground turkey – the star of the show
  • Onion – for flavour
  • Beans – both red and white kidney beans add lots of dietary fibre to keep you feeling full for longer!
  • Chicken broth – provides the thin liquid needed for the Instant Pot to come to pressure, as well as being the liquid base for the chili.
  • Seasonings – an amazing blend of chili powder, cumin, smoked paprika, garlic powder and oregano. We add a bit of sugar to offset the acidity of the tomatoes.
  • Diced tomatoes and tomato paste – the tomato paste enhances the tomato flavour even more
  • Soy sauce – might be an unexpected ingredient, but adds amazing flavour to the chili!
  • Frozen corn – you could use drained canned corn, if that’s what you have on hand
  • Chopped green chilies – for a little more heat and flavour
Ingredients needed to make Instant Pot Turkey Chili on a wooden table, viewed from overhead with text label overlays.

How to make it

First, use the sauté function on the Instant Pot to brown the ground turkey. Season it with salt and garlic powder.

When the turkey is almost cooked through, add the diced onion and continue to sauté until the turkey is fully cooked and the onion is softened and fragrant. Use a bit of broth to deglaze the pot, then pour in the rest.

A four-photo process collage showing the steps to make Instant Pot Turkey Chili.

Sprinkle in the seasonings and add the soy sauce. Layer in both types of beans, the diced tomatoes, tomato paste, chopped green chilies and corn. Do not stir.

Close the lid and set the vent to sealing. Pressure cook on High for 10 minutes. At the end of the cooking time, allow for at least 10 minutes of natural pressure release (NPR), then quick release the remaining pressure.

Open the lid and carefully stir the chili until well combined. Taste and add salt, if needed, then serve with your favourite garnishes. We love to scoop this chili with corn chips – so good!

Turkey Chili in an Instant Pot sitting on a wooden table, viewed from overhead.

Tips for Success

  • Deglaze after sautéing. Use a flat bottomed spatula and a bit of broth to scrape up any bits of food stuck to the insert. This helps to avoid a burn warning.
  • Layer the ingredients and do not stir. The spices and tomato products can cause a burn warning if they’re at the bottom of the insert.
  • Allow for a full natural pressure release if you have time. This will allow the flavours to blend even more. A full release takes about 25 minutes.
A ladleful of Turkey Chili being scooped from an Instant Pot.

More ground turkey recipes

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Instant Pot Turkey Chili in a white bowl, garnished with sour cream, shredded cheese, diced avocado and sliced green onion.

Instant Pot Turkey Chili

Laura Lawless, BASc
Instant Pot Turkey Chili is an easy, nourishing one-pot meal that's perfect for cozy family dinners or meal prep. Each serving is high in protein and fibre and is super delicious topped with your favourite garnishes. It freezes and reheats beautifully!
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Servings 6
Calories 395
Prep Time 10 minutes
Cook Time 18 minutes
Inactive time 30 minutes
Total Time 58 minutes

Ingredients

Instructions
 

  • Cook the ground turkey. Turn on the Sauté function on the Instant Pot. Once the screen says “Hot”, add the olive oil, then add the ground turkey and season it with kosher salt and garlic powder. Cook the turkey while breaking it up into smaller pieces. When the turkey is almost cooked through, add the diced onion and continue to cook until the turkey is no longer pink and the onion is softened and fragrant. Turn off the Sauté function.
  • Deglaze. Add a small amount of the broth and deglaze the bottom of the insert (using a flat-bottomed spatula, scrape up any brown bits that are stuck). Deglazing helps to avoid a burn warning.
  • Layer the remaining ingredients. Pour in the remaining broth and sprinkle in the chili powder, cumin, smoked paprika, oregano and sugar. Add the kidney and cannellini beans in an even layer, then layer in diced tomatoes, diced green chilies, tomato paste, soy sauce and frozen corn. Do not stir.
  • Pressure cook. Close the lid and set the vent to sealing. Pressure cook on Manual high pressure for 10 minutes (your Instant Pot may have a “Pressure Cook” button rather than a “Manual” button). It will take 15-20 minutes to come to pressure. At the end of cooking time, allow for at least 10 minutes of Natural Pressure Release (NPR), then quick release the remaining pressure (see Note 1).
  • Mix and serve. Remove the lid and carefully mix the chili until all ingredients are well distributed. Season with additional salt to taste, if needed. Scoop into bowls and top with your favourite garnishes. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

Notes

  1. NPR: If you have time, you can allow for a full natural release to allow the flavours to blend even longer. This will take approximately 25 minutes for a single batch.
  2. Double batch: this recipe doubles nicely in an 8-quart Instant Pot. Double all ingredients EXCEPT the chicken broth. For broth, use 2 cups total. No change to cook time.
  3. Freezing: this chili freezes and reheats beautifully. Transfer individual or family-size servings to airtight storage containers, leaving at least a half inch of space at the top to allow for expansion. Cool completely before closing the lid and freeze for up to 3 months.
  4. Thawing: thaw in the refrigerator overnight or use the defrost function on your microwave.
  5. Reheating: reheat in a saucepan over medium heat, stirring occasionally for even heating. Add a splash more broth or water if you find the chili is getting too thick for your liking. Be sure the chili reaches a temperature of 165°F for food safety reasons.
  6. Nutrition estimate: does not include optional garnishes.
  7. This recipe was tested in both 6-quart and 8-quart Instant Pot models.

Nutrition Estimate

Calories: 395kcal | Carbohydrates: 56g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 816mg | Potassium: 1463mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1179IU | Vitamin C: 19mg | Calcium: 152mg | Iron: 9mg

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