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
Scale
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.
