Instant Pot Turkey Chili is a protein packed, healthy chili. This cooks quickly in the pressure cooker and is great for game day or family meals. It also freezes nicely for later. Garnish with your favorite chili toppings! .
Instant Pot Turkey Chili is a protein packed, healthy chili. This cooks quickly in the pressure cooker and is great for game day or family meals. It also freezes nicely for later!.
THICKENING THE CHILI: You can thicken the chili to your desired consistency by adding extra tomato paste or corn starch.
You have the option to omit the jalapeño or increase the spice by adding crushed pepper or more jalapeño.
I drain the diced tomatoes to create a thicker chili. If you prefer it to be thinner you dont have to drain the tomatoes.
Make sure to deglaze the pot at step 9. This helps to make sure that you dont get the burn notification.
Are you looking for a quick easy and healthy meal that the whole family will love? Look no further than this award-winning Instant Pot Turkey Chili! This recipe is packed with flavor and nutrients, and it’s perfect for a cozy night in.
This recipe is based on two popular sources:
- Award Winning Healthy Turkey Instant Pot Chili from Oh Sweet Basil
- Instant Pot Turkey Chili from A Cedar Spoon
We’ve combined the best of both worlds to create a truly delicious and satisfying chili
Why This Recipe is a Winner:
- Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
- Healthy: This chili is packed with protein, fiber, and vegetables, making it a nutritious and satisfying meal.
- Flavorful: The combination of spices and ingredients creates a rich and flavorful chili that everyone will love.
- Versatile: This recipe can be easily adapted to your liking. Add more or less spice, or use different vegetables or beans.
Ingredients:
- 1 1/2 pounds ground turkey
- 8 strips turkey bacon, chopped
- 1 can (15 ounces) pinto beans, drained
- 1 can (15 ounces) black beans, drained
- 1 can (15 ounces) fire-roasted tomatoes, diced, drained
- 1 can (6 ounce) tomato paste
- 1 small red onion, chopped
- 1/2 red bell pepper, seeded and chopped
- 1/2 orange bell pepper, seeded and chopped
- 1 jalapeño, seeded and minced (optional)
- 2 cups chicken stock
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic, minced
Instructions:
- Turn your instant pot to sauté and add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel-lined plate.
- Add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease, we just tilt the pot and use a large spoon.
- Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
- Turn the instant pot to chili and cook for 18-20 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent.
- Serve with limes, sour cream, cheese, and a little bacon!
Tips:
- To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.
- For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours.
- For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate. Drain any excess grease and add the meat, cooking until browned. Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours.
Frequently Asked Questions:
- What size Instant Pot do I need? This recipe is for a 6qt Instant Pot, but you could use a bigger model just fine.
- Can I make this recipe on the stove top or in a slow cooker? Yes, you can! Just follow the instructions in the tips section.
- How long should I cook the chili? Most batches will be done after 18 minutes, however, we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you’d like.
- What can I serve with this chili? This chili is delicious on its own, but you can also serve it with cornbread, tortilla chips, or a side salad.
Additional Resources:
- Award Winning Instant Pot Chili Recipe [+VIDEO] from Oh Sweet Basil
- 33 Minutes Instant Pot Turkey Chili from A Cedar Spoon
This Instant Pot Turkey Chili is a delicious, healthy, and easy meal that the whole family will love. Give it a try tonight and see for yourself!
INSTANT POT TURKEY CHILI
During the winter months we eat a lot of chili in my house.
With its warm spices and ample protein, this comfort food is the epitome of perfection for chilly days.
Today’s Instant Pot Turkey Chili recipe is a healthy turkey chili recipe that I make a lot.
You can also make this Slow Cooker Turkey Chili if you prefer that version.
It is really simple to prepare for the ideal weeknight supper or game day, and it also makes delicious leftovers.
It is a meal I often make on the weekends for meal prep.
I also enjoy that chili is a healthy food that fills you up and has a lot of protein from the beans and meat.
This ground turkey chili recipe uses a pressure cooker to create your favorite slow cooker or stovetop chili.
I adore the pressure cooker because it only requires one pot and allows you to put a meal on the table in under 40 minutes with very little effort.
HOW DO YOU MAKE CHILI IN THE INSTANT POT?
My family really enjoyed the Easy Instant Pot Beef Chili recipe I shared a few months ago.
I think I nailed that pressure cooker chili recipe, so it was simple to follow those directions and make this recipe.
You will start by using the sauté mode on your pressure cooker.
Turn it to the high setting and let it heat up.
Once it is heated add the olive oil .
After the oil in the pressure cooker has heated up, place the turkey in the bottom of the pot. Allow it to sit for a few minutes so that the bottom browns.
From there you will break the meat apart and continue to sauté until the meat is browned.
Drain the meat of any fat and discard and set the meat aside.
Add one more tablespoon of olive oil to the pressure cooker, then add the onion and garlic. Cook for one minute.
Once the bell pepper is soft, add the jalapeño and all the spices and continue to sauté.
Put the ground turkey back in and 1/2 a cup of the broth.
Make sure to scrape away all of the browned food particles as you use your spoon to deglaze the Instant Pot.
This helps to ensure that your food doesn’t burn during the pressure cooking phase.
Add the broth, beans, the tomatoes, tomato sauce, corn and seal the lid.
Make sure not to stir as you want the tomatoes and beans on the top.
After 5 minutes of pressure cooking on Manual at High Pressure with the lid closed, quickly release the pressure.
Carefully open the lid and give it a stir.
Serve with tortilla chips and your favorite toppings like cheddar cheese.
Store the leftover turkey chili in an airtight container for up to 5 days.
This also freezes well for later. Freeze in an airtight container for up to 3 months.