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Easy Instant Pot Turkey Chili Recipe

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★★★★★

4.8 from 76 reviews

This Easy Instant Pot Turkey Chili is a hearty, flavorful dish perfect for a quick and nutritious meal. Made with lean ground turkey, a medley of beans, vegetables, and spices, this chili comes together effortlessly in the Instant Pot, delivering rich taste and comforting warmth. Topped with fresh green onions, cilantro, cheese, or plain yogurt, it’s perfect for family dinners or meal prep.

Ingredients

Scale

Meat and Vegetables

  • 1 pound ground turkey
  • 1 large onion, diced
  • 3 large garlic cloves, minced
  • 1 large red bell pepper, diced
  • 1 1/2 cups corn, canned or frozen

Beans

  • 14 ounces can low sodium red kidney beans, rinsed & drained
  • 14 ounces can low sodium cannellini beans, rinsed & drained
  • 14 ounces can low sodium pinto beans, rinsed & drained

Liquids and Tomatoes

  • 1 cup any broth or stock, low sodium
  • 28 ounces can diced tomatoes, low sodium
  • 6 ounces can tomato paste, low sodium

Spices and Oil

  • Oil, for frying (approximately 1-2 tablespoons)
  • 2 tablespoons chili powder (for mild), or 3 tablespoons for spicy
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 3/4 teaspoon salt

Toppings

  • Green onion, chopped
  • Cilantro, chopped
  • Cheese, shredded (optional)
  • Plain yogurt (optional)

Instructions

  1. Prepare the Instant Pot: Turn on your 6 or 8 quart Instant Pot and press the Sauté function. Wait until the display reads “Hot” to ensure the pot is sufficiently heated.
  2. Brown the turkey: Add a small amount of oil and swirl to coat the bottom of the pot. Add the ground turkey and cook for about 4 minutes, breaking it up frequently with a spatula. Note that the turkey does not need to be fully cooked at this stage.
  3. Deglaze the pot: If you notice browned bits sticking to the bottom, pour in 1/2 cup broth and carefully scrape the bottom to loosen them, preventing burning during pressure cooking. Then add the remaining 1/2 cup broth. If no bits are stuck, add the full 1 cup broth at once. Press ‘Cancel’ to stop Sauté mode.
  4. Add remaining ingredients: Without stirring, layer diced onion, minced garlic, red bell pepper, corn, rinsed beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes, and tomato paste into the pot. Avoid stirring to prevent the Instant Pot from displaying a burn message.
  5. Pressure cook the chili: Close the lid securely and set the pressure valve to Sealing. Select Pressure Cook or Manual mode on High pressure and set the timer for 15 minutes.
  6. Release pressure: When the cooking cycle ends, perform a Quick Release by carefully turning the valve to Venting. Allow 2-3 minutes for pressure to fully release before opening the lid.
  7. Serve: Stir the chili gently to combine, then serve hot. Top with chopped green onion, cilantro, shredded cheese, or plain yogurt as desired for extra flavor and creaminess.

Notes

  • Use low sodium broth and canned beans to control salt content.
  • Adjust chili powder according to your heat preference; use 2 tablespoons for mild, 3 tablespoons for spicy.
  • Do not stir the ingredients after adding before pressure cooking or the Instant Pot might trigger a burn warning.
  • Quick Release pressure carefully to avoid steam burns.
  • This chili tastes even better the next day as flavors meld.
  • Optional toppings add flavor and texture but can be omitted for a dairy-free or lighter option.

Keywords: turkey chili, instant pot chili, healthy chili recipe, low sodium chili, ground turkey recipe, easy chili, weeknight dinner

Find it online: https://mjrecipe.com/easy-instant-pot-turkey-chili-recipe/