Looking for a healthy, protein-packed meal that’s easy to make? This Instant Pot Turkey Chili is the perfect solution! Made with lean ground turkey, fiber-rich beans, and flavorful spices, this chili is both nutritious and delicious. It’s ideal for busy weeknights or meal prepping, and best of all, it’s ready in under 30 minutes. If you’re searching for a quick, high-protein dinner that’s low in fat and big on flavor, this turkey chili recipe is just what you need!
For vegan/vegetarian version check out my Chili sin Carne in Minutes and Wrap Recipe with Beans & Bell Peppers.
Ingredients for Instant Pot Turkey Chili (6 servings)
- 1 lb (450g) ground turkey
- 1 Tbsp avocado oil (or olive oil)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup caned diced tomatoes (with juice)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn
- 1 Tbsp tomato paste
- 1-2 cups vegetable broth (adjust to your liking)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1/2 tsp cayenne pepper (adjust to your heat preference)
- 1 tsp dried oregano (optional)
- 1 tsp brown sugar (optional, for balance)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream, shredded cheese, or avocado slices (for toppings)
Beans: Tiny Superfoods with Big Health Benefits
Cooking Instructions
- Set the Instant Pot to the “Sauté” function and add avocado (olive) oil. Once heated, add the diced onion and cook for 3-4 minutes until softened.
- Stir in the garlic, red, and green bell peppers. Cook for another 2 minutes until fragrant.
- Push the vegetables to the side of the pot and add the ground turkey. Cook, stirring occasionally, until the turkey is browned and no longer pink (about 5 minutes).
- Add cumin, smoked paprika, cayenne pepper, black pepper, salt, and oregano. Stir everything together to coat the turkey and vegetables with the spices.
- Stir in the diced tomatoes (with their juice), tomato paste, and vegetable broth. Add the optional brown sugar for a hint of sweetness. Stir to combine all ingredients evenly. Gently fold in the kidney beans and black beans.
- Close the lid of the Instant Pot and ensure the valve is set to “Sealing.”
- Set the Instant Pot to “Pressure Cook” or “Manual” on high pressure for 5 minutes.
- After the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.
- Open the lid, and stir.
- Taste and adjust the seasoning if necessary. You can add more salt, pepper, or cayenne for extra heat.
- Serve the turkey chili hot, garnished with fresh cilantro, and optional toppings like sour cream, shredded cheese, or avocado slices.
Pro Tips:
- For a thicker chili, you can set the Instant Pot to “Sauté” again after cooking and simmer the chili for a few extra minutes to reduce the liquid.
- This chili tastes even better the next day as the flavors develop more over time.
- If you prefer a milder chili, reduce or omit the cayenne pepper.
Tips for Customizing your Instant Pot Turkey Chili
- Adjust the Spice Level: If you prefer a milder chili, reduce the cayenne or chili powder. For more heat, add extra jalapeños or a dash of Hot Sauce.
- Make It Vegetarian: Swap the ground turkey for more beans, lentils, or a plant-based protein like crumbled tofu or tempeh for a delicious vegetarian version.
- Add Extra Veggies: Boost the nutrition by adding diced zucchini or carrots to the chili.
- Change Up the Beans: Experiment with different beans like pinto, navy, or chickpeas for a unique twist on classic chili.
- Enhance the Toppings: Elevate your chili with toppings like avocado, shredded cheese, sour cream, or chopped cilantro.
Serving Suggestions
- Serve Over Rice
- With Cornbread
- Top with Tortilla Chips
- Over Baked Potatoes
- In Chili Bowls or Tacos
How to Store & Reheat your Instant Pot Turkey Chili
- Storing: Let the chili cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze the chili in individual or family-sized portions using freezer-safe containers or zip-top bags. It can be frozen for up to 3 months. Be sure to label with the date for easy reference.
- Reheating: To reheat, thaw the chili in the fridge overnight if frozen. Warm it up on the stovetop over medium heat, stirring occasionally until heated through, or microwave it in a microwave-safe bowl, stirring every 1-2 minutes for even heating.
More Instant Pot Recipes
Instant Pot Green Pea Stew for All Seasons
Instant Pot Frozen Salmon Soup in Minutes
Nourishing Sweet Potato Red Lentil Soup
Millet and Coconut Pumpkin Porridge Recipe
Hearty & Healthy: Vegetarian Borsch Recipe
FAQ
Q1. What other beans can I use? You can use pinto beans, navy beans, or even chickpeas for a different texture and flavor. Feel free to mix and match!
Q2. Can I double the recipe? Absolutely! Just ensure you don’t exceed the maximum fill line in your Instant Pot. Cooking time remains the same, but you may need to allow a little extra time for the pot to come to pressure.
Q3. How can I thicken the chili? If you prefer a thicker chili, you can simmer it on the “Sauté” setting for a few minutes after cooking, or add a cornstarch slurry (mix equal parts cornstarch and cold water) and stir until thickened.
Q4. Can I freeze leftovers? Yes, this chili freezes well! Store it in airtight containers or freezer bags for up to 3 months. Just thaw in the fridge before reheating.
Ready to savor the flavors of this Protein-Packed Instant Pot Ground Turkey Chili? Give the recipe a try and transform your weeknight dinners! If you enjoyed this recipe, please leave a comment below and subscribe for more delicious, healthy recipes!
Happy cooking!
Protein-Packed Instant Pot Turkey Chili
Equipment
- 1 Instant Pot
- 1 chopping board
Ingredients
- 1 lb ground turkey 450 g
- 1 Tbsp avocado oil (or olive oil)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup caned diced tomatoes (with juice)
- 1 can kidney beans, drained and rinsed 15 oz
- 1 can black beans, drained and rinsed 15 oz
- 1 cup sweet corn
- 1 Tbsp tomato paste
- 1-2 cups vegetable broth (adjust to your liking)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1/2 tsp cayenne pepper (adjust to your heat preference)
- 1 tsp dried oregano (optional)
- 1 tsp brown sugar (optional, for balance)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sour cream, shredded cheese, or avocado slices (for toppings)
Instructions
- Set the Instant Pot to the "Sauté" function and add avocado (olive) oil. Once heated, add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic, red, and green bell peppers. Cook for another 2 minutes until fragrant.
- Push the vegetables to the side of the pot and add the ground turkey. Cook, stirring occasionally, until the turkey is browned and no longer pink (about 5 minutes).
- Add cumin, smoked paprika, cayenne pepper, black pepper, salt, and oregano. Stir everything together to coat the turkey and vegetables with the spices.
- .Stir in the diced tomatoes (with their juice), tomato paste, and vegetable broth. Add the optional brown sugar for a hint of sweetness. Stir to combine all ingredients evenly. Gently fold in the kidney beans and black beans.
- Close the lid of the Instant Pot and ensure the valve is set to "Sealing."Set the Instant Pot to "Pressure Cook" or "Manual" on high pressure for 5 minutes.
- After the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure. Open the lid, and stir.
- Taste and adjust the seasoning if necessary. You can add more salt, pepper, or cayenne for extra heat.
- Serve the turkey chili hot, garnished with fresh cilantro, and optional toppings like sour cream, shredded cheese, or avocado slices.