Instant Pot Turkey Chili

Instant Pot Turkey Chili is a quick and easy dinner! It has bold flavors and is great for a busy weeknight or a chilly fall day, keeping you warm and full.

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Course: Chili, Main Course

Cuisine: American

Keyword: Instant Pot turkey chili, turkey chili recipe

Prep Time: 25

Cook Time: 15

Pressurizing and Releasing: 20

Total Time: 1

Servings: -10 servings

Calories: 333kcal

Author: Lyn Croyle

Equipment

Instant Pot

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.

Nutrition