Description
This Easy Instant Pot Turkey Chili recipe is a hearty, flavorful, and nutritious meal perfect for any day of the week. Made with lean ground turkey, a variety of beans, fresh vegetables, and savory spices, this chili comes together quickly using an Instant Pot for a comforting and protein-packed dish. Topped with green onions, cilantro, cheese, or plain yogurt, it offers customizable flavors that the whole family will love.
Ingredients
Scale
Proteins and Vegetables
- 1 pound ground turkey
- 1 large onion, diced
- 3 large garlic cloves, minced
- 1 large red bell pepper, diced
- 1 1/2 cups corn, canned or frozen
Beans
- 14 ounces can low sodium red kidney beans, rinsed & drained
- 14 ounces can low sodium cannellini beans, rinsed & drained
- 14 ounces can low sodium pinto beans, rinsed & drained
Liquids and Tomato
- 1 cup any broth or stock, low sodium
- 28 ounces can diced tomatoes, low sodium
- 6 ounces can tomato paste, low sodium
- Oil, for frying
Spices
- 2 tablespoons chili powder (for mild) or 3 tablespoons for spicy
- 1 teaspoon cumin
- 1 teaspoon oregano, dried
- 1/2 teaspoon paprika
- 3/4 teaspoon salt
Toppings (Optional)
- Green onion
- Cilantro
- Cheese
- Plain yogurt
Instructions
- Sauté the turkey: On a 6 or 8 quart Instant Pot, press the Sauté function and wait until the display says “Hot.” Add a small amount of oil and swirl to coat the pot. Add the ground turkey and cook for 4 minutes, breaking it into small pieces frequently with a spatula. The turkey does not need to be fully cooked at this stage.
- Deglaze the pot: If you notice browned bits sticking to the bottom of the pot, pour in 1/2 cup broth and carefully scrape to deglaze, loosening stuck bits to prevent burning. Then add the remaining 1/2 cup broth (for a total of 1 cup). If no browning has stuck, simply add the full 1 cup of broth now. Press ‘Cancel’ to stop the sauté mode.
- Add ingredients without stirring: Without stirring, add the diced onion, minced garlic, red bell pepper, corn, all the rinsed beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes, and tomato paste. Avoid stirring here to prevent the burn message during pressure cooking.
- Pressure cook the chili: Close the Instant Pot lid securely, set the pressure valve to Sealing, and select Pressure Cook or Manual on High pressure for 15 minutes.
- Release pressure and finish: When cooking is complete, perform a Quick Release by carefully turning the valve to Venting. This will take about 2-3 minutes. Once the pressure is fully released, open the lid, stir the chili gently, and serve hot. Top with green onion, cilantro, cheese, or plain yogurt as desired.
Notes
- Use low sodium ingredients to control the salt content of the chili.
- If you prefer a spicier chili, increase the chili powder to 3 tablespoons.
- Make sure to avoid stirring before pressure cooking to prevent the burn error on the Instant Pot.
- The chili can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Feel free to customize toppings based on your preference for added flavor and texture.
Keywords: Instant Pot Turkey Chili, Easy Turkey Chili, Healthy Chili Recipe, Quick Pressure Cooker Chili, Low Sodium Chili