Instant Pot Turkey Chili is perfect for a quick weeknight meal. If you're looking for an easy and delicious way to make chili, look no further than your Instant Pot! We also give you the instructions to make this a Slow Cooker Turkey Chili.
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❤️ Why you'll love this recipe
- Using ground turkey is a lean and better for you choice so you can feel good about eating it.
- Ground turkey chili is an easy one-pot dinner that cuts down on clean-up too.
- Instant Pot Turkey Chili freezes very well so add this to your make-ahead meal planning list.
- You can adjust the heat in the spices to make this chili as mild or as spicy as you'd like.
- We also include slow cooker turkey chili instructions if you prefer to use that vessel.
Ingredients
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- ground turkey
- onion, peeled and diced
- green bell pepper, seeded and diced
- garlic powder
- beef broth
- red 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
- non-stick cooking spray
Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Spray the interior vessel of the Instant Pot with non-stick cooking spray.
- Press the saute button on the Instant Pot, and heat until “hot.” Add to the hot vessel, ground turkey, diced onion, and diced green pepper.
- Saute until the turkey is completely cooked through and browned.
- Transfer the meat mixture to a colander over a large bowl to drain excess fat.
- 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 the bottom 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 the pressure cooker chili with your favorite chili toppings: diced onion, shredded cheese, and/or sour cream.
Slow Cooker Instructions
- In a large skillet over medium-high heat, spray with non-stick spray and once hot, add the turkey, onion, and green pepper to saute until the turkey is brown and the veggies are soft.
- Transfer the turkey mixture to a slow cooker.
- Add all the remaining ingredients to the slow cooker.
- Cook on low for 7 to 8 hours or on high for 3 to 4 hours. The flavors will be well blended and ready.
- Taste the turkey for seasoning, if needed, adjust any seasonings.
Storage
Store leftovers in a covered airtight container for up to 3 days. Or freeze for up to 6 months.
Make-Ahead, Freezer Instructions
Turkey chili is a great recipe to make ahead for meal planning.
Change this to be a plant-based, vegetarian chili and use tofu, or veggie crumbles for the protein.
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 bag, be sure to 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, use ground beef, turkey, or pork, and be sure to brown the meat first.
Yes, you can freeze leftover chili for up to six months. I have specific instructions under the food storage heading.
Transfer the leftover to a microwave-safe dish and heat in the microwave or on the stovetop, stirring occasionally.
I always add less to anything I am cooking with spice because it is so much easier to add more seasoning.
If you have made it too spicy, add a little honey to the chili and let it simmer for a few minutes before tasting again.
Another option would be tomato sauce, a bit of broth may help as well.
Variations
- Change up the beans and use either black beans, pinto beans, re or even chickpeas in the lieu of the kidney beans.
- 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
- Slow Cooker Chicken Enchilada Soup is a family favorite that's so easy to make.
- Instant Pot Chicken Tortilla Soup is another fantastic choice to make for a quick, easy weeknight dinner.
- 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
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Instant Pot Turkey Chili
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
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.
susan | the wimpy vegetarian
We're dipping into the 30's and 40's at night now, so this chili would totally hit the spot. Thanks for all the variations ideas!
Eileen xo
Fantastic! glad you enjoy the chili.