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Protein-Packed Instant Pot Turkey Chili

You’ll love this Instant Pot Turkey Chili because it’s a quick and easy recipe, perfect for busy weeknights when you need a hearty meal fast. Packed with lean protein from ground turkey and beans, it’s a nutritious, low-fat option that doesn’t compromise on flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 6 servings
Calories 310 kcal

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.

Notes

Nutritional values are approximate and can vary based on specific brands of ingredients and cooking methods.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 40gProtein: 24gFat: 6gSaturated Fat: 1gCholesterol: 70mgFiber: 10gSugar: 6gCalcium: 60mgIron: 2.7mg
Keyword beans, bell pepper, healthy, healthy lunch, high protein, instant pot
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