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Instant Pot Turkey Chili in a white soup bowl with sour cream and cheese on top.
4.88 from 8 votes
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Instant Pot Turkey Chili Recipe

This cozy Instant Pot Ground Turkey Chili is a warm and hearty recipe that is perfect for a Fall day. Chili is a classic dish that is so simple to make with red kidney beans, diced tomatoes, ground turkey, and a homemade seasoning blend.

Course Dinner, lunch, Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 327 kcal

Ingredients

  • 2 Tbsp. olive oil
  • 1 sweet onion finely diced
  • 3 stalks celery finely diced
  • 1 green bell pepper finely diced
  • 1 lb. ground turkey 93/7
  • ½ cup chicken broth
  • 2 15-oz. cans red kidney beans
  • 4 Tbsp. homemade chili seasoning
  • 2 14-oz. cans diced tomatoes
  • 1 8-oz. can tomato sauce
  • 1 Tbsp. sugar

Optional Toppings:

  • Jalapeños thinly sliced
  • Sour cream can use dairy-free
  • Shredded cheddar cheese can use dairy-free
  • Green onions finely chopped

Instructions

  1. Set a 6-quart Instant Pot to the sauté function and add olive oil along with diced sweet onion, celery, and bell pepper.
  2. Sauté for 2-3 minutes or until vegetables become tender.
  3. Push vegetables to the side of the pot and add ground turkey.
  4. Cook for 3-4 minutes or until turkey is almost cooked through. Crumble turkey with a spatula or a potato masher.
  5. Pour in chicken broth and scrape the bottom of the pot to loosen up bits that are stuck.
  6. Add black beans, seasoning mix, diced tomatoes, tomato sauce, and sugar. (Do not mix ingredients together. You want the tomatoes to stay towards the top while cooking.)
  7. Cover Instant Pot with a lid, make sure pressure release valve is set to sealed, and turn pot on high pressure for 12 minutes.
  8. Allow a 10-minute natural pressure release before opening the valve to release the steam.
  9. Serve ground turkey chili with sliced jalapeños, green onions, sour cream, and/or cheese. Enjoy!

Recipe Notes

Meal Prep and Storage

  • To Prep-Ahead: Make up the seasoning mix beforehand. You can dice the vegetables the day before if needed.
  • To Store: Store leftover chili in the fridge in an airtight container for up to 3 to 4 days.
  • To Freeze: Chili is a great dish to freeze for later. Place leftovers in a freezer-safe container and store for up to 4 to 6 months.
  • To Reheat: Warm up chili in a pot on the stove over medium-low heat.

Nutrition Facts
Instant Pot Turkey Chili Recipe
Amount Per Serving
Calories 327 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 42mg14%
Sodium 885mg38%
Potassium 1319mg38%
Carbohydrates 39g13%
Fiber 14g58%
Sugar 12g13%
Protein 29g58%
Vitamin A 5354IU107%
Vitamin C 35mg42%
Calcium 126mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.