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A white bowl filled with beans, cooked ground turkey tomatoes, in a red sauce topped with melted cheddar cheese and diced avocado.
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5 from 1 vote

Instant Pot Turkey Chili

Instant Pot Turkey Chili is full of flavor and easy to prepare. The flavors are versatile and can be adjusted to your level of spice. We also include the slow cooker instructions for this easy turkey chili.
Course Main Dish
Cuisine American
Keyword instant pot ground turkey chili, instant pot turkey chili, slow cooker turkey chili
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 4 servings
Calories 377kcal
Author Eileen Kelly

Equipment

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
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
  • ¼ teaspoon cayenne pepper, optional

Instructions

Instant Pot

  • Using the Instant Pot, press the saute button 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 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 the 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.

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.
  • 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.
  • Garnish with your favorite toppings such as shredded cheddar cheese, sour cream, and chopped onions.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.
Storage: Leftovers can be stored in a covered airtight covered container for up to 3 days. 
Freezer: Make a double batch and freeze for later. The chili can be frozen for up to 3 months. Defrost and reheat in a dutch oven until warmed through. 
 
Recipes written for  Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
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Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 42g | Protein: 46g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1479mg | Potassium: 1546mg | Fiber: 13g | Sugar: 14g | Vitamin A: 2619IU | Vitamin C: 50mg | Calcium: 144mg | Iron: 7mg