Instant Pot Turkey Chili
This Instant Pot Turkey Chili is the perfect recipe for chili lovers! It's chock full of beans, tender ground turkey, and plenty of spices. It's quickly become one of my go-to recipes on busy nights since it's made entirely in one pot.
There are few things better than a bowl of piping hot chili, and this Instant Pot ground turkey chili is a surprisingly amazing twist. Many people avoid ground turkey because it's a little more bland than beef. But it's such a lean protein, and in this recipe the strong, smoky spices more than make up for any missing flavor!
If you like similar hearty soups made with ground meat, you will love this creamy sausage gnocchi soup and this hamburger vegetable soup.
📌 Soup Summary
- 🍲 Flavor: Bold, smoky, and hearty with a touch of spice.
- 🕒 Total Time: About an hour from start to finish. Only 25 minutes active time.
- 👩🍳 Method: One-pot Instant Pot magic with a sauté, seal, and pressure cook.
- 💪 Protein: Lean ground turkey keeps it lighter but still filling.
- 🔥 Texture: Thick and meaty with tender beans and veggies in every bite.
- 🍽️ Best For: Busy weeknights, meal prep, or cozy fall dinners.
- 💡 Pro Tip: Always brown the turkey first for better flavor.
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Why This is My Go-To Chili Recipe
When fall arrives, soup, stew, and chili are some of my favorite dinner recipes. This particular turkey chili is incredibly filling and satisfying, so you don't have to worry about becoming hungry so soon after eating. Not to mention that the leftovers are just as tremendous, making it great for meal prep, too! If you love chili, try this easy no bean chili recipe too! You can even make it with ground turkey too.
Ingredients + Substitutions
- Ground turkey: I use whatever brand of ground turkey my grocery store carries. My favorite part is that since it's a lean protein, it doesn't produce any excess oil that you'll need to drain like ground beef does.
- Veggies: The combination of diced onion, bell pepper, and celery makes the perfect flavorful base for this Instant Pot turkey chili recipe. You may use any color bell pepper you like. I enjoy red because of its sweetness.
- Cayenne pepper: This is an optional ingredient to make this a spicy turkey chili. Feel free to leave it out if you prefer.
- Soy sauce: This adds rich umami flavor that you get from ground beef. It's the perfect flavor enhancer to lift the turkey!
- Tomatoes: Finely chopped canned tomatoes and tomato paste add depth of flavor and richness. Drain the excess liquid from the tomatoes to keep the chili thick.
- Beans: My preference a can of black beans, kidney beans, and pinto beans. They provide a different texture and flavor from each one! Use any combination of these that you enjoy best to make this recipe your own.
Check the recipe card below for the full ingredient list and quantities of each one.
Recipe Variations
- Different Ground Meat: If you like, you can make this recipe with ground chicken to keep it lean or ground beef if you prefer a more traditional chili.
- Add Beer: Replace a cup of broth with a lager beer to add depth and complexity to the chili.
- Low-carb: For a low-carb version, omit the beans and add more ground turkey. Even some extra veggies like zucchini or cauliflower will work as well to bulk up the chili.
- Adjust the Heat: Leave out the cayenne pepper and skip the jalapeno to keep the flavors milder. This is perfect when cooking for families with small children. You can always add these as additional toppings for everyone to add to their own bowls.
- Heartier Chili (More Protein): Use an extra half pound of ground turkey!
- Thicker Chili: If you like your chili thicker reduce the broth to 1 ¼ cup.
For more turkey soup recipes, try this creamy turkey barley soup recipe next!
How to Make Turkey Chili in the Instant Pot
To get started, I like to make sure all of the ingredients are chopped, drained, and measured. Then, once the saute process is complete, they're ready to put into the Instant Pot.
Step 1: Sauté the veggies. Add some avocado oil and the veggies after heating the pot on the saute seeing. Cook them for about 4-6 minutes or until they're soft. Then, take them out and set them to the side.
Step 2: Brown the ground turkey. Pour in a little more oil and add the turkey. Allow it to brown and cook for 4-6 minutes, crumbling it during the process.
Step 3: Stir in the garlic and spices. Add the veggies back to the pot along with the garlic and spices.
Step 4: Cook a bit. Stir the mixture and let it saute for 2-3 minutes, or until it's fragrant.
Step 5: Add the remaining ingredients and cook. Pour in the remaining ingredients, including the broth and tomatoes on the top. Don't stir it yet! Lock the lid and cook the chili at high pressure for 15 minutes.
Step 6: Release the pressure, mix, and serve. Naturally release the pressure for 5 minutes, and quick-release the remaining pressure. Give the turkey chili a good stir and ladle it into bowls. Sprinkle cornbread croutons and your favorite chili toppings on top and enjoy!
Lyn's Top Tips
- Avoid the burn error: If you are an avid Instant Pot user, then you know that if there's not enough liquid, it will give you a burn warning. The simple fix for this is to scrape up all those little bits after cooking the meat, adding the tomatoes on top (they burn easily), skipping the stir!
- Prep ahead: The cooking moves quickly so it's best to do all your chopping and open all your cans ahead of time so they're ready to add to the pot.
- Add broth if needed: You may also add more broth if the consistency is too thick for your liking. It's entirely up to you! You can do this after cooking under pressure and use the saute setting again to heat it up.
- Storing leftovers in the fridge: Place any leftover Instant Pot turkey chili into an airtight container and store it in the refrigerator for 3-4 days.
- Properly freezing the chili: To freeze the chili, ensure that it has cooled completely. Store it in a freezer-safe container and keep it in the freezer for up to 3 months. Be sure to leave about a half inch at the top to allow for expansion. Thaw it in the refrigerator overnight before reheating it.
Soup-er Toppings & Serving Suggestions
- I like to make ground turkey chili in the Instant Pot as an easy weeknight dinner. Pair it with pumpkin cornbread muffins or regular cornbread to make it a complete experience!
- This chili is great to share at a potluck or party, too. Prepare some cheddar biscuits as a side or goat cheese balls for an appetizer to make sure your guests are full and satisfied.
- Enjoy a quick and easy lunch of a leftover bowl of turkey chili and a gooey brie grilled cheese. You can also reheat it and top a baked potato or sweet potato for something a bit different.
- Chili is perfect for game day events! Serve it up on its own, use to make nachos, and add it to a chili bar are just a few ideas.
Recipe FAQs
No, I don't recommend it. I like to use the saute setting because not only does it ensure the ground turkey has cooked evenly, it also adds some color for depth of flavor, so it's not one-note or bland.
Sure! Brown the ground turkey and sweat the veggies in a saucepan as directed. Then, add all of the ingredients to your slow cooker and cook the turkey chili for 3-4 hours on high or 6-7 hours on low.
Of course you can! Follow the same steps for cooking the turkey and veggies. Then, add the remaining ingredients and cover the pot. Simmer at medium-low heat for 30-40 minutes, stirring occasionally. Once it has thickened and the beans are tender, it's ready!
You may reheat the turkey chili in the microwave or in a saucepan. It should take about 2-3 minutes in a microwave-safe bowl on high, stirring halfway. Reheat it in the saucepan over low heat for 8-10 minutes or until hot. Feel free to add some water or broth if it seems a bit thick when reheating.
Instant Pot Turkey Chili
Equipment
Ingredients
- 3 tablespoons avocado oil or olive oil, divided
- 1 cup yellow onion minced
- 1 cup celery minced
- 1 sweet bell pepper red, yellow, or green, diced
- 1 lb ground turkey
- 3 garlic cloves minced or pressed
- 1 jalapeño sliced (optional for spicy chili)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ¾ teaspoon smoked paprika
- ¼ to ½ teaspoon cayenne pepper optional for spicy chili
- 2 cups chicken broth
- 2 tablespoons low-sodium soy sauce
- ½ teaspoon salt plus more to taste
- 1 ½ cups frozen or canned corn drained
- 3 14-15 ounce cans beans such as black beans, kidney beans, or pinto beans (I prefer one of each), drained and rinsed
- 2 14-15 ounce cans diced tomatoes drained
- 1 6-ounce can tomato paste
- Toppings: sour cream cheese, jalapeños, green onions, black olives, Fritos, etc.
Instructions
- Heat your 6 or 8-quart Instant Pot on the High Sauté setting for 2-3 minutes until hot.
- Once the pot is hot enough that water sizzles when flicked on it, add 2 tablespoons of the avocado oil, onion, celery, and bell pepper. Sauté for 4-6 minutes, stirring regularly, until the onions turn translucent. Scoop the veggies from the pot and transfer them to a medium bowl. Set aside.
- Add the second tablespoon of oil to the pot. Add the turkey and cook for 4-6 minutes, stirring frequently to crumble it, until mostly cooked through.
- Return the sautèed veggies to the Instant Pot. Add the garlic cloves, jalapeño (if using), chili powder, cumin, oregano, paprika, and cayenne pepper (if using). Cook for 2-3 minutes, stirring frequently, until fragrant.
- Turn off the Sauté feature. Pour in the chicken broth, scraping up any brown bits from the bottom of the pot. This is important not only for flavor but also to prevent burning.
- Next, pour in the salt, soy sauce, corn, beans, chopped tomatoes, and tomato paste, being careful to just pour them in, creating layers. Do not mix or stir!
- Lock on the Instant Pot lid and pressure cook on high for 15 minutes. Natural-release the pressure for 5 minutes, then quick-release the remaining pressure.
- Unlock the lid, give the chili a good mix, and season it to taste with additional salt. Enjoy hot with your favorite toppings!
Recipe Tips
- Prevent the burn warning: After browning the turkey, scrape up any browned bits before layering the ingredients. Add the tomatoes last and skip stirring - this helps prevent the dreaded burn notice.
- Prep everything first: Chop the veggies and open the cans before you start cooking. The Instant Pot moves fast once you begin!
- Adjust thickness: If your chili is thicker than you like, stir in a bit more broth after pressure cooking. Use the sauté setting to heat it back up to your preferred consistency.
