If you’re looking for a hearty, flavorful, and comforting meal that’s ready in no time, this Instant Pot Turkey Chili Recipe is a total winner. It combines lean ground turkey with bold spices, tender beans, and vibrant vegetables, all cooked to perfection in your Instant Pot. The result? A rich, satisfying chili that’s packed with protein and layered with smoky and spicy notes. Whether you’re feeding a crowd or meal prepping for the week, this recipe will quickly become a trusty favorite in your kitchen.
Ingredients You’ll Need
These ingredients are straightforward but each one plays a crucial role in creating that perfect balance of taste, texture, and color. From the sweetness of red pepper to the depth from tomato paste and spices, every element contributes to a cozy bowl of chili.
- 1 medium onion (chopped): Provides a sweet and savory base when sautéed to soften and caramelize slightly.
- 1 tablespoon olive oil: Helps sauté the onion and turkey evenly, adding a subtle richness.
- 2 pounds ground turkey (preferably thigh): Lean yet juicy protein that’s the star of this chili.
- 1 red pepper (chopped): Adds a pop of color and a mild sweetness that balances the spices.
- 1 (15 fluid ounce) can red kidney beans (drained): Brings creaminess and hearty texture to every bite.
- 2 tablespoons tomato paste: Delivers concentrated tomato flavor for a rich chili base.
- 1 (28 fluid ounce) can diced tomatoes (with juices): Keeps the chili saucy and keep all those spices well-blended.
- 1 tablespoon garlic powder: Adds warm, savory notes without overpowering.
- 3 tablespoons chili powder: The essential spice blend that makes chili shine.
- 1 tablespoon ground cumin: Introduces earthy depth to round out the flavor profile.
- 1 tablespoon paprika (smoked works too): Infuses a subtle smoky aroma that makes the chili memorable.
- 1 teaspoon cayenne pepper (optional): Gives a perfect kick if you like your chili with heat.
- 1/2 cup water or chicken broth: Ensures the right consistency and layers extra flavor with broth.
- 1 tablespoon Worcestershire sauce: Adds umami and a touch of tanginess to elevate the chili.
How to Make Instant Pot Turkey Chili Recipe
Step 1: Sauté the Aromatics
Begin by turning your Instant Pot to the sauté function and heating up the olive oil. Toss in the chopped onion and cook for about five minutes until they become translucent and slightly golden, creating a sweet and flavorful foundation for your chili.
Step 2: Brown the Ground Turkey
Next, add the ground turkey directly into the pot. Use your spoon to break it apart as it cooks, allowing it to brown evenly without clumping. This step seals in the juices and makes sure every bite is juicy and tender.
Step 3: Combine All Ingredients
Once the turkey is lightly browned, pour in the red pepper, kidney beans, tomato paste, diced tomatoes with their juices, and all the spices including garlic powder, chili powder, cumin, paprika, and cayenne if you’re using it. Pour the water or chicken broth followed by Worcestershire sauce, and stir everything together thoroughly to evenly distribute the flavors.
Step 4: Pressure Cook the Chili
Seal the Instant Pot lid and set the valve to “sealing.” Select high pressure and cook for 12 minutes. Keep in mind that it will take about 10-15 minutes for the Instant Pot to reach pressure before the cooking timer kicks in, so you’ll have plenty of time for the flavors to marry.
Step 5: Release the Pressure
When the cook time ends, quickly release the pressure by turning the valve to “venting.” A quick release keeps the turkey nice and moist, but if you prefer, you can let it depressurize naturally, though this may dry the meat slightly.
Step 6: Serve and Enjoy
Once the pressure has fully released, open the lid and give your chili a final stir. Scoop out a generous bowl and get ready to savor the perfect harmony of spice, texture, and warmth.
How to Serve Instant Pot Turkey Chili Recipe
Garnishes
Toppings can truly elevate this Instant Pot Turkey Chili Recipe. Consider shredded sharp cheddar, a dollop of sour cream, fresh chopped cilantro, sliced green onions, or crunchy tortilla chips. Each garnish adds texture, creaminess, or a fresh burst of flavor to balance the chili’s richness.
Side Dishes
Serve this chili alongside simple cornbread, warm crusty bread, or even over a bed of fluffy rice. These sides complement the chili’s spicy, hearty nature, making the meal even more satisfying and complete.
Creative Ways to Present
Feeling fancy? Use the chili as a topping for baked potatoes, or turn it into a chili cheese dip by mixing in cream cheese and baking it until bubbly. You can also serve it over nachos or stuffed into bell peppers for an exciting twist.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Turkey Chili Recipe keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making it a great meal to enjoy again.
Freezing
This chili freezes exceptionally well. Portion it out into freezer-safe containers and store for up to three months. When thawed, it retains its taste and texture while saving you time on busy days.
Reheating
Reheat the chili gently on the stove over medium heat or microwave it in short bursts stirring in between. If it’s too thick after refrigeration, add a splash of water or broth to loosen it up.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works fine, but turkey thigh tends to be juicier and adds more depth in flavor than lean chicken breast.
Is it okay to omit the cayenne pepper?
Yes, cayenne is optional and you can adjust the heat level to your preference. Without it, the chili will be milder but still delicious thanks to the chili powder and paprika.
Can I make this chili vegan or vegetarian?
Definitely! Replace the turkey with a plant-based protein like textured vegetable protein, lentils, or additional beans for a hearty vegetarian version.
Do I need to soak the kidney beans first?
Since canned beans are used in this recipe, there is no need to soak them. Just drain and rinse before adding them to the pot.
What can I do if my chili is too watery?
After pressure cooking, you can use the sauté function to simmer the chili uncovered for a few minutes to thicken the sauce to your liking.
Final Thoughts
This Instant Pot Turkey Chili Recipe is proof that you can create a nutritious and deeply flavorful meal with simple ingredients and minimal fuss. Give it a try on your next weeknight or weekend gathering, and I promise it will become a cherished classic in your meal rotation as it is in mine!
Print
Instant Pot Turkey Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
This Instant Pot Turkey Chili is a hearty and flavorful meal perfect for a cozy dinner. Made with ground turkey, red kidney beans, diced tomatoes, and a blend of spices, it comes together quickly using the pressure cooker to develop rich flavors in just over 30 minutes. A great healthy alternative to traditional chili, this recipe is easy to make and freezes well for convenient future meals.
Ingredients
Vegetables & Aromatics
- 1 medium onion, chopped
- 1 red pepper, chopped
Meat
- 2 pounds ground turkey (thigh recommended)
Beans & Tomatoes
- 1 (15 fluid ounce) can red kidney beans, drained
- 2 tablespoons tomato paste
- 1 (28 fluid ounce) can diced tomatoes with juices
Liquids
- 1/2 cup water or chicken broth
- 1 tablespoon Worcestershire sauce
Oils & Spices
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika (smoked optional)
- 1 teaspoon cayenne pepper (optional and to taste)
Instructions
- Sauté Onions and Olive Oil: Add the chopped onion and olive oil to the Instant Pot and sauté on the sauté setting for 5 minutes until the onion is softened and fragrant.
- Cook the Turkey: Add the ground turkey to the Instant Pot and cook for a few minutes, breaking it up with a spoon to ensure it browns evenly and cooks through.
- Add Remaining Ingredients: Stir in the chopped red pepper, drained red kidney beans, tomato paste, diced tomatoes with juices, garlic powder, chili powder, cumin, paprika, cayenne pepper (if using), water or chicken broth, and Worcestershire sauce until well combined.
- Pressure Cook the Chili: Close the Instant Pot lid securely and set the valve to sealing. Select high pressure and set a timer for 12 minutes. The pot will take approximately 10-15 minutes to come to pressure before the cooking time begins.
- Release Pressure: When the cooking cycle ends, perform a quick release by carefully turning the valve to venting to release steam. Leaving it to depressurize naturally is possible, but may dry out the turkey more.
- Serve: Open the lid, stir the chili well, and serve hot with your choice of toppings. This chili freezes well, making it perfect for meal prep and leftovers.
Notes
- Using ground turkey thigh adds more flavor and moisture compared to lean breast meat.
- Adjust the cayenne pepper according to your preferred level of heat.
- This chili can be garnished with sour cream, shredded cheese, chopped green onions, or avocado slices.
- If you prefer a thicker chili, simmer it with the lid off on sauté mode after pressure cooking.
- Feel free to substitute kidney beans with black beans or pinto beans if desired.
- Make sure to properly seal the Instant Pot lid before pressure cooking to avoid steam leaks.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
