If you’re looking for a hearty, comforting meal that’s ready in a flash, this Easy Instant Pot Turkey Chili Recipe is an absolute winner. I love how the instant pot does most of the work here, letting all those bold spices and fresh ingredients meld together perfectly. It’s one of those recipes you can throw together on a busy weeknight and still feel like you’re enjoying a homecooked feast.

What makes this Easy Instant Pot Turkey Chili Recipe truly special for me is the balance — lean ground turkey keeps it light, but the mix of beans, veggies, and spices means it’s packed with flavor and texture. Whether you’re feeding a crowd or just meal prepping for the week, this chili ticks all the boxes for convenience, taste, and comfort.

Ingredients You’ll Need

Each ingredient works together to create a chili that’s rich without being heavy. When you shop, I recommend grabbing low sodium canned goods so you can control the salt as you cook — plus, fresh veggies really brighten things up.

Ground turkey: Lean and healthy, but packs plenty of protein for your chili base.
Onion: Diced to add sweetness and depth of flavor.
Garlic cloves: Minced fresh for that punch of aroma and warmth.
Red bell pepper: Gives a subtle sweetness and vibrant color.
Corn (canned or frozen): Adds a nice pop of sweetness and texture contrast.
Red kidney beans: Classic chili ingredient that holds up well.
Cannellini beans: Creamy and mild, balancing the spiciness.
Pinto beans: Great for hearty texture and earthy flavor.
Broth or stock (low sodium): Your chili’s flavorful liquid base to keep things moist.
Diced tomatoes (canned, low sodium): Base that gives your chili a rich tomato punch.
Tomato paste: Concentrates tomato flavor, deepening the chili’s richness.
Oil for frying: Just enough to brown the turkey and soften aromatics.
Chili powder: Adjust to your taste — start mild and add more if you like some heat.
Cumin: Essential for that warm, smoky undertone.
Oregano (dried): Classic herb that pairs perfectly in chili.
Paprika: Adds a subtle smoky layer that’s not overwhelming.
Salt: Enhances and balances all those wonderful flavors.
Green onion, cilantro, cheese, plain yogurt: These are your go-to garnishes to add freshness and creaminess at the end.

Variations

I love tweaking this recipe depending on the season or what’s on hand in my pantry. It’s so flexible and forgiving, which is perfect if you like to make things your own.

Spicy kick: I like to add an extra tablespoon of chili powder or toss in some chopped jalapeños when I want a chili that warms you from the inside out.
Vegetarian swap: You can easily replace the ground turkey with chopped mushrooms or a plant-based meat substitute for a meatless version that’s just as hearty.
Seasonal veggies: In the fall, I sometimes throw in diced butternut squash or sweet potato for an added layer of sweetness and nutrition.
Smokier flavor: Try smoked paprika instead of regular for a deeper smoky tone that reminds me of campfire chili.
Less beans, more meat: If you’re a meat lover like me, feel free to use a bit more ground turkey and reduce the beans a little.

How to Make Easy Instant Pot Turkey Chili Recipe

Step 1: Sauté the Turkey

Start by hitting the Sauté function on your Instant Pot and wait until it says “Hot.” Pour in some oil and add the ground turkey, breaking it up with your spatula into small bits. Don’t worry about cooking it all the way through here — just brown it lightly for about 4 minutes. This step builds the flavor base and helps avoid the dreaded burn notice later.

Step 2: Deglaze the Pot

Once your turkey’s browned, check if any browned bits are sticking to the bottom — those are flavor gold! Pour in about 1/2 cup of broth and gently scrape those bits loose. Then add the remaining 1/2 cup broth. This deglazing step is key to stop the Instant Pot from showing a burn warning and ensures your chili flavors develop beautifully.

Step 3: Add the Rest of Your Ingredients

Now, here’s a little trick: Add all your chopped veggies, corn, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes, and tomato paste right on top — but do NOT stir. Leaving it layered like this helps prevent that burn message during pressure cooking. Trust me, it works!

Step 4: Pressure Cook

Seal your Instant Pot lid and make sure the valve is set to ‘Sealing.’ Choose the Pressure Cook or Manual setting on High for 15 minutes. This is where the magic happens — the chili simmers under pressure, blending all those flavors together in no time.

Step 5: Quick Release and Serve

When the timer beeps, carefully twist the valve to ‘Venting’ for a quick release. This usually takes a couple of minutes—be patient! Once the pressure drops and you can open the lid, give your chili a good stir. It should be thick, flavorful, and smelling incredible.

How to Serve Easy Instant Pot Turkey Chili Recipe

The image shows a white plate at the center holding two large portions of raw ground meat with a pink and white color mix, giving a textured look. Surrounding this plate are several white bowls with different ingredients: on the top right, a bowl filled with small yellow corn kernels; below it, three small bowls stacked vertically containing greenish dried herbs, red chili powder, and white salt; at the bottom right, a small bowl with yellow oil. On the bottom left next to the meat plate, there is a bowl filled with dark red kidney beans and a bowl with bright red tomato sauce. To the top left, there are two whole garlic bulbs and one whole yellow onion all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like topping my turkey chili with a sprinkle of chopped green onions and fresh cilantro for brightness. A handful of shredded cheese melts right on top, and a dollop of plain yogurt adds a creamy, cooling finish that balances the chili’s spices beautifully. These simple garnishes take the dish from comforting to downright special.

Side Dishes

Honestly, this chili is pretty hearty on its own, but I often serve it with crusty cornbread or warm tortilla chips for scooping. For a lighter touch, a side salad with tangy vinaigrette pairs nicely and keeps things fresh. You can’t go wrong with either choice!

Creative Ways to Present

For a fun twist, try serving the Easy Instant Pot Turkey Chili Recipe in mini bell peppers or hollowed-out baked potatoes. I’ve also spooned it over baked sweet potatoes for an easy meal with extra veggies. It’s a crowd pleaser that looks great on the table and is still totally casual and comforting.

Make Ahead and Storage

Storing Leftovers

Leftover chili keeps brilliantly in the fridge for up to 4 days. I store mine in airtight containers and make sure to cool it completely before sealing to keep it fresh and tasty. Reheated the next day? It’s even better because those flavors have had more time to marry together.

Freezing

This chili freezes wonderfully if you want to meal prep in advance. Just portion it into freezer-safe containers or heavy-duty bags, label them, and freeze for up to 3 months. When you’re ready, just thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Reheating

I find reheating it slowly on the stovetop with a splash of broth or water restores that perfect, soupy texture without drying out. Stir occasionally and heat until warmed through. Microwaving works great too—just cover and zap in short bursts, stirring in between.

FAQs

Can I use ground beef instead of ground turkey in this chili?

Absolutely! Ground beef works just as well and will give your chili a richer flavor. Just be mindful that beef typically releases more fat, so you might want to drain the excess before pressure cooking to keep it from getting greasy.
How spicy is this Easy Instant Pot Turkey Chili Recipe?

The chili is mild by default with 2 tablespoons of chili powder, but you can easily increase the spice level by adding more chili powder or including fresh chili peppers. It’s really flexible depending on your heat tolerance!
What if my Instant Pot shows a burn warning?

This can happen if the meat sticks to the bottom or if the tomato paste is in direct contact with the pot. To prevent it, make sure to deglaze the pot after sautéing and avoid stirring once all ingredients are added — layering helps avoid that burn notice.
Can I make this chili ahead of time and reheat?

Definitely! This chili tastes even better the next day because the flavors have more time to develop. Store it in the fridge for up to four days, and reheat gently before serving. It’s great for meal prep!
Is it okay to use frozen corn in this recipe?

Yes, frozen corn works perfectly. Just no need to thaw it beforehand since the Instant Pot’s cooking will quickly defrost and cook it right along with the rest of the chili.

Final Thoughts

This Easy Instant Pot Turkey Chili Recipe holds a special place in my kitchen because it’s both fuss-free and comforting in equal measure. It’s the kind of meal I turn to when I want something satisfying without spending hours cooking. I hope you give it a try and find it as delicious and easy as I do—it’s like a warm hug on a plate. Happy cooking!