Instant Pot Turkey Chili
Quick and easy meals like my Instant Pot turkey chili are pure comfort food that I love sharing with my family. I make it with a mix of beans, ground turkey, vegetables, and plenty of flavorful spices. You can enjoy it any time of the year, but I especially love cooking this in the fall and winter when a warm and hearty bowl is so satisfying.
I grew up eating tons of chili, and it is definitely a meal my mom made all the time. She would cook it year round because it is so easy and filling, made with wholesome ingredients like different types of beans and meat for protein. That is why I have many chili recipes on my blog, including my best classic chili recipe inspired by my childhood. I also share my very popular slow cooker white turkey chili, which is a must try because it is perfect for feeding a crowd.
Table of contents
And today I am adding another chili recipe to my collection, because why not? My Instant Pot turkey chili is a lighter meal that you can enjoy seconds of guilt free since I make it with wholesome ingredients like pinto beans, black beans, ground turkey, veggies, and more. A hearty bowl of this thick chili is amazing for a cold winter night, but honestly, we eat it any time of the year. You can add extra beans, some rice, or whatever you like to make it your own.
Why you will love this recipe
- Warm and hearty flavors: My Instant Pot turkey chili is made with ground turkey, pinto beans, black beans, and fresh veggies simmered with spices until everything tastes rich and satisfying.
- Easy comfort in minutes: I can have this chili on the table in less than an hour, which makes it a lifesaver on busy weeknights. The Instant Pot does the hard work while I help my kids with homework.
- Nutritious and lighter: This recipe is packed with wholesome ingredients like beans, lean ground turkey, and vegetables, so it is super hearty and has all the ingredients I love.
- Family friendly and flexible: Everyone at my table loves this chili, and I can change it up by adding rice, extra beans, or topping each bowl with cheese and sour cream. It is the perfect recipe to make when I want to share something comforting with family or friends.
What you will need
- Proteins: I use ground turkey for the base and add chopped turkey bacon for extra smoky flavor.
- Beans: This chili has both pinto beans and black beans, all drained and ready to go.
- Veggies: I add garlic, jalapenos, bell peppers, red bell peppers, and a chopped red onion for flavor.
- Tomatoes: Diced tomatoes and tomato paste give the chili the rich tomato base.
- Liquids: Chicken stock, Worcestershire sauce, soy sauce, and a splash of liquid smoke is what I use.
- Extras: A little lime juice and zest brighten the flavor, and I like to finish with shredded cheddar cheese on top.
- Seasoning mix: I use dried oregano, dried cilantro, onion powder, ground cumin, kosher salt, black pepper, smoked paprika, and chili powder.
How to make
Make the seasoning mix: I combine the oregano, cilantro, onion powder, cumin, salt, black pepper, smoked paprika, and chili powder in a small bowl. Then, I set the seasoning aside until I am ready to use it.
Cook the bacon: I set my instant pot to saute and lay the bacon in a single layer, cooking until it is nice and crispy while stirring now and then. Then, I remove the bacon and place it on a plate lined with paper towels to drain the extra grease.
Cook the turkey and veggies: I add the bell peppers and onions to the pot and let them cook until tender. Then, I stir in the ground turkey and keep cooking until the meat is browned.
Drain and add the rest: I drain the extra grease before adding all the other ingredients except the cheese, and I save a bit of the bacon for topping. Then, I stir everything together until the chili is well mixed.
Pressure cook the chili: I seal the instant pot and set it to high pressure, letting the chili cook for 20 minutes.
Release the pressure: I let the instant pot release pressure naturally for about 10 to 15 minutes, then I carefully do a quick release for the rest. After that, I taste the chili and adjust the seasonings if needed.
Serve hot: I ladle the chili into bowls and top it with the crispy bacon I saved, shredded cheese, sour cream, and lime wedges. For a little extra flavor, I sometimes add parsley and sliced jalapenos.
Expert tip
Let chili rest first
I have to confess I have made this turkey chili a couple of times in one week since I had friends drop by unexpectedly, and I learned a lot about what it takes to make it perfect. My best tip is to let it rest for about 10 to 30 minutes after cooking, depending on your timing, before serving. This allows the flavors from the beans, turkey, spices, and veggies to blend together, making the chili thicker and richer.
More tips to consider:
- To drain the extra grease, I just tilt the pot and scoop it out with a big spoon. It is quick and keeps the chili from being too heavy.
- Cooking time can vary since different instant pot models heat a little differently. I always check mine and adjust as needed.
- For a thicker chili, I like to stir in more tomato paste or even a spoonful of cornstarch mixed with water. It works fast and makes the chili hearty.
- Over the years I have tried little extras like dark chocolate powder, a splash of coffee, or even cider or wine. They make the chili rich and so flavorful.
- When I am busy, I just toss everything in the pot at once and cook. It may not have the strong garlic and onion flavor, but it is still tasty and saves me time.
- Chili always tastes better the next day once the flavors have soaked together. I sometimes make it ahead and enjoy an even richer bowl with no work the next day.
Recipe variations and add-ins:
- Extra beans please: I add one extra can of pinto or kidney beans to make the chili even heartier. It makes the pot stretch further and is great for feeding friends.
- Turn up spice: I toss in two jalapenos or a teaspoon of cayenne pepper when we want a spicier bowl. My husband especially loves the extra heat.
- Sweet potato mix: I stir in about two cups of cubed sweet potatoes for a sweet and savory combo. The kids actually enjoy the touch of sweetness.
- Cheesy comfort bowl: I melt in one cup of shredded cheddar cheese right before serving.
- Veggie packed pot: I add about one cup each of zucchini, corn, or carrots to make it colorful and nutritious. It is a simple way to sneak in more veggies for the family.
Serving suggestions:
When I make this Instant Pot turkey chili, it usually means we are having family or friends over for dinner. I love placing it in the center of the table with slices of my sweet potato bread, because everyone grabs a piece while filling their bowls with chili. Sometimes I do pumpkin focaccia on the side too, and the kids get a kick out of dipping them right into the pot.
For toppings, I keep things fun and mix it up depending on who is around the table. A big spoonful of my buffalo crack chicken dip or a swirl of sour cream makes the chili extra hearty, while sliced avocado or a bowl of homemade guacamole adds freshness. During the holidays, this is one of my favorite meals to serve after a long day, since it feeds a crowd and always makes dinner easy.
How to store leftovers:
- Store: I keep my instant pot turkey chili in the fridge in a sealed container, and it stays fresh for up to five days.
- Freeze: This chili freezes really well. I like to portion it into single servings in airtight containers or freezer bags so I can grab one whenever I need a quick meal.
- Thaw: I thaw it in the fridge overnight so it is ready to heat up the next day.
- Reheat: When it is time to eat, I pop a portion in the microwave for about 60 to 90 seconds and it is ready to go.
Frequently asked questions
I make sure to drain the beans and tomatoes really well before they go into the pot. On one occasion I rushed and skipped this step, and the chili was soupier than I wanted, so now I always add a little tomato paste if I need to thicken it up. It is a simple fix that works every time.
One time I was heavy-handed with the seasoning, so I added more beans and a little water to balance it out. It worked perfectly, and nobody noticed a thing.
Yes, I just leave out the turkey and add more beans or lentils, and it still has that hearty texture. I even tried it once with crumbled tofu, and it worked surprisingly well. The spices do all the heavy lifting, so it is still packed with flavor.
More recipes with turkey:
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Instant Pot Turkey Chili
Ingredients
- 1 1/2 pounds Ground Turkey
- 12 strips turkey bacon chopped – or use pork bacon
- 15 oz can pinto beans drained
- 15 oz can black beans drained
- 15 oz can diced tomatoes drained
- 6 oz can tomato paste
- 1 medium red onion diced
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- 2 JalapeƱoes seeded and minced
- 3 cups chicken stock
- 1 tablespoon dried oregano
- 1 teaspoon dried cilantro
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 2 teaspoons Kosher salt or to taste
- 1 teaspoon ground black pepper or to taste
- 1 teaspoon smoked paprika
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon liquid smoke optional
- 1 lime juiced and zested
- 4 cloves garlic minced
Toppings:
- Shredded cheddar cheese
- Sour cream
- Bacon
- Jalapeno
- Parsley
Instructions
- Turn on the Instant Pot and select saute on high, once it reads hot add the bacon.
- Cook until very crisp, stirring often to cook evenly. Remove the bacon to a paper towel-lined plate and set it aside.
- Add the onion, bell peppers, and jalapeno pepper, and cook for 2-3 minutes, or until tender.
- Add the meat, and breaking it with a wooden spoon, cook it until browned.
- Drain off any excess grease.
- Add all of the remaining ingredients, except cheese and 1/4 of the bacon, and stir to combine.
- Place on the lid, and place the vent into the sealing position (on older models).
- Pressure cook on high for 20 minutes. Release pressure naturally for 10-15 minutes, after that open the vent for a quick release with the vent.
- Give the chili a good stir and taste it for salt, pepper, and spiciness.
- Serve with lime wedges, sour cream, cheese, and a little bacon!
- Garnish with jalapeno and parsley.
Video
Notes
Let chili rest first
I have to confess I have made this turkey chili a couple of times in one week since I had friends drop by unexpectedly, and I learned a lot about what it takes to make it perfect. My best tip is to let it rest for about 10 to 30 minutes after cooking, depending on your timing, before serving. This allows the flavors from the beans, turkey, spices, and veggies to blend together, making the chili thicker and richer.More tips to consider:
- To drain the extra grease, I just tilt the pot and scoop it out with a big spoon. It is quick and keeps the chili from being too heavy.
- Cooking time can vary since different instant pot models heat a little differently. I always check mine and adjust as needed.
- For a thicker chili, I like to stir in more tomato paste or even a spoonful of cornstarch mixed with water. It works fast and makes the chili hearty.
- Over the years I have tried little extras like dark chocolate powder, a splash of coffee, or even cider or wine. They make the chili rich and so flavorful.
- When I am busy, I just toss everything in the pot at once and cook. It may not have the strong garlic and onion flavor, but it is still tasty and saves me time.
- Chili always tastes better the next day once the flavors have soaked together. I sometimes make it ahead and enjoy an even richer bowl with no work the next day.