If you're looking for an easy and delicious way to make chili, look no further than your Instant Pot! This Instant Pot Turkey Chili is perfect for a quick weeknight meal. Plus, it's healthy and nutritious, so you can feel good about eating it.
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❤️ Why you'll love this recipe
- This chili is so easy you can make it in one pot! Which helps cut down on clean-up time. It
- Comforting and healthy, which makes it the perfect quick weeknight meal.
- You can make this chili as mild or as spicy as you'd like.
Ingredients
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- ground turkey
- onion, peeled and diced
- green bell pepper, seeded and diced
- garlic powder
- beef broth
- kidney beans, drained and rinsed
- fire-roasted diced tomatoes
- tomato paste
- chili powder
- ground cumin powder
- dried oregano
- salt and pepper, to taste
- cayenne pepper, optional
Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Using the Instant Pot, press the saute button and heat until “hot.” Add to the hot vessel, ground turkey, diced onion, and diced 35green pepper.
- Saute until the turkey is completely cooked through and browned.
- Transfer the meat mixture to a colander to drain well.
- While the meat drains, pour the beef broth into the electric pressure cooker and scrape the bottom with a wooden spoon to deglaze the pot by scraping with a wooden spoon.
- Add the beans and seasonings to the meat mixture. Stir to evenly distribute the ingredients.
- Over the top, pour the tomatoes and dot with tomato paste. Do not stir.
- Place the lid on the pressure cooker and set the valve to seal.
- Program the pressure cooker on “manual” or “pressure cook” for 25 minutes.
- When the cooking cycle has been completed, perform a quick release.
- Remove the lid and stir the chili. Serve with desired toppings: diced onion, shredded cheese, and/or sour cream.
Storage
Store leftovers in a sealed container for 3 days. Or freeze for up to 6 months.
Make-Ahead Instructions
Turkey chili is a great recipe to make ahead for meal planning.
Make the chili as instructed, let cool to room temperature and place the chili in either a freezer safe storage container or storage freezer bag.
If using a freezer bags, be sure t o remove excess air from the bag or use a food saver to seal the storage bag.
The chili can be frozen for up to 3 - 4 months. Defrost in the refrigerator overnight and reheat on a stockpot or microwave.
Expert Tips
Expert Tip: To avoid scorching your pot's bottom, pour the broth in first to deglaze the pan before adding the meat mixture.
Frequently Asked Questions
Yes, you can just make sure that you brown it first.
Yes, you can freeze leftover chili for up to six months.
Just transfer the leftover to a microwave-safe dish and heat in the microwave or on the stovetop, stirring occasionally.
Variations
- Add 1 tablespoon of cayenne pepper or hot sauce to increase the heat level of this dish.
- Omit the meat; add more beans instead for vegetarian chili.
- Make it Mexican-style by adding jalapenos, cilantro, and lime juice.
- Top with your favorite toppings like sour cream, cheddar cheese, avocados, or cornbread.
Serving Suggestions
- Arugula Salad is a fresh and healthy side dish that is perfect to pair with this turkey chili.
- Homemade Sweet Hawaiian Rolls are fluffy, buttery, and make for a homemade bread that goes well with most main dishes.
- No Bake Strawberry Cheesecake is a creamy dessert that is not too sweet and is simple to make.
Similar recipes
- Instant Pot Lentil Stew is rich, hearty, and just loaded with protein and flavor.
- Instant Pot Gumbo is chock full of succulent shrimp, smoky andouille sausage, and delightful stewed veggies.
- Instant Pot Chicken and Dumplings is classic comfort food that's family-friendly and simple to make.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
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Amazing Instant Pot Ground Turkey Chili
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
- knife
Ingredients
- 1 ¼ pounds ground turkey 20 ounces
- 1 large onion, peeled and diced
- 1 large green bell pepper, seeded and diced
- 1 teaspoon garlic powder
- 2-4 cups beef broth depending on desired thickness
- 2 (15.5) ounce cans, kidney beans, drained and rinsed
- 2 (14.5) ounce cans, fire-roasted diced tomatoes
- 1 (6) ounce can, tomato paste
- 2 Tablespoons chili powder
- 2 teaspoons ground cumin powder
- 1 teaspoon dried oregano
- salt and pepper, to taste
- ¼ teaspoon cayenne pepper, optional
Instructions
- Using the Instant Pot, press the saute button and heat until “hot.” Add to the hot vessel, ground turkey, diced onion, and diced 35green pepper.
- Saute until the turkey is completely cooked through and browned.
- Transfer the meat mixture to a colander to drain well.
- While the meat drains, pour the beef broth into the electric pressure cooker and scrape the bottom with a wooden spoon to deglaze the pot by scraping with a wooden spoon.
- Add the beans and seasonings to the meat mixture. Stir to evenly distribute the ingredients.
- Over the top, pour the tomatoes and dot with tomato paste. Do not stir.
- Place the lid on the pressure cooker and set the valve to seal.
- Program the pressure cooker on “manual” or “pressure cook” for 25 minutes.
- When the cooking cycle has been completed, perform a quick release.
- Remove the lid and stir the chili. Serve with desired toppings: diced onion, shredded cheese, and/or sour cream.
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