Instant Pot Ground Turkey Chili Recipe
Pressure-cooked turkey chili loaded with three beans, corn, and tomatoes. Ground turkey browns quickly in the pot before combining with aromatic vegetables, warm spices, and canned tomatoes and beans. High-pressure cooking melds flavors in 15 minutes. Top with avocado, cilantro, cheese, or yogurt.
Ingredients
- 1 lb ground turkey
- 1 cup stock or broth, low sodium
- 1 onion, diced, large
- 3 garlic cloves, minced, large
- 1 bell pepper, diced
- 1 ½ cups corn, canned or frozen
- 14 oz red kidney beans, rinsed and drained, canned low sodiumpinto beans1:1legume
earthier taste
- 14 oz cannellini or navy beans, rinsed and drained, canned low sodium
- 14 oz pinto beans or black eyed peas, rinsed and drained, canned low sodium
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano, dried
- ½ tsp paprika
- ¾ tsp salt
- 28 oz diced tomatoes, canned, low sodiumcrushed tomatoes1:1tomato product
smoother texture
- 6 oz tomato paste, canned, low sodium
- avocado oil
- green onion, for topping, optional(optional)
- cilantro, for topping, optional(optional)
- cheese, for topping, optional(optional)
- plain yogurt, for topping, optional(optional)
Instructions
- 1
Set Instant Pot to Sauté mode and preheat until display shows Hot.
- 2
Coat pot with oil, add ground turkey and cook for 4 minutes, breaking meat into small pieces with a spatula frequently. Meat does not need to cook through.
- 3
If browned bits stick to pot bottom, add half cup broth and deglaze. Press Cancel.
- 4
Add remaining broth (half cup if deglazed, or one cup if not).
- 5
Add onion, garlic, bell pepper, corn, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes and tomato paste. Do not stir.
- 6
Close lid and set pressure vent to Sealing.
- 7
Press Pressure Cook on High or Manual for 15 minutes.
- 8
Quick release pressure by turning vent to Venting position. Allow 2 to 3 minutes for pressure to release.
- 9
Open lid, stir and serve hot with desired toppings.
Tips
Ground turkey does not require cooking through during sauté stage; it finishes under pressure.
Deglazing captures browned meat bits for deeper flavor; deglaze only if stuck bits are visible.
Do not stir after adding final ingredients to avoid triggering Instant Pot burn warning.
A 6-quart pot runs hotter than 8-quart; monitor closely on first use.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare and refrigerate all chopped vegetables up to 1 day prior. Brown turkey and store separately if desired.
Serve hot. Top with diced avocado, fresh cilantro, shredded cheese, plain yogurt, or sliced green onion.
Common Mistakes
Do not stir ingredients after adding them to avoid triggering burn warning and uneven cooking.
Do not skip deglazing if brown bits are stuck; lost flavors cannot be recovered.
Do not allow natural pressure release if you prefer firm bean texture; quick release stops cooking faster.