Instant Pot Turkey Chili

5 from 1 vote

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!

Prep Time10

Cook Time18

Inactive time30

Total Time58

Course: Main Course

Cuisine: American

Keyword: Instant Pot Turkey Chili, Pressure Cooker Turkey Chili

Servings:

Calories: 395kcal

Author: Laura Lawless, BASc

Equipment

Ingredients

2 teaspoons olive oil
1 lb ground turkey
1 teaspoon kosher salt plus more to taste after cooking
1 teaspoon garlic powder
1 small yellow onion, diced
1½ cups chicken broth
1½ tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon white sugar
19 oz can cannellini beans (white kidney beans), drained and rinsed
19 oz can red kidney beans, drained and rinsed
14 oz can diced tomatoes
4 oz can chopped green chilies
3 tablespoons tomato paste
1 tablespoon soy sauce
1 cup frozen corn
Serve with: grated cheddar cheese, sliced green onion, diced avocado or guacamole, sour cream, corn chips or tortilla chips

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.

Video

Notes

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.
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.
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.
Thawing: thaw in the refrigerator overnight or use the defrost function on your microwave.
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.
Nutrition estimate: does not include optional garnishes.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.

Nutrition