This Instant Pot Turkey Chili is a perfectly spiced one-pot meal that is cooked in just 20 minutes! It’s a healthier chili with sweet onions, carrots, and red and white beans with a little seasoning to kick up the heat, but not overly so. Slow cooker and stovetop directions included. It’s also naturally gluten-free and dairy-free.
I’m so happy with my Instant Pot because I can saute and brown meat right in the pot, toss in veggies and spices, seal the lid, set the timer, and walk away. It’s really the most convenient hands-off cooking experience you can get. And it doesn’t take all day like other cooking methods.
Just like this Instant Pot Bean Soup, you get amazing flavors infused into every bite. Loaded with veggies, legumes, and spice, they’re both great meals for healthy, wholesome dinners.
Ingredients notes
- If you don’t want to use olive oil, you can use canola or vegetable oil.
- I used lean ground turkey in this chili, but you could alternatively use ground chicken or beef. If you buy a large pack, then you could also make these Turkey Lettuce Wraps!
- If you don’t have both red and white kidney beans, you can just use one type.
- This recipe calls for chili powder, cumin, paprika, and Italian seasoning. But if you prefer, you can omit all of them and use 5 teaspoons of chili seasoning.
Tips
Erin’s Tips!
- I have this 6-quart Instant Pot Duo 7 -in-1, and I like to add 1 cup of water to ensure the beans are just barely covered during cooking. If you need more water to cover the beans, then add them, but no more than half full.
- Remember, the pressure cooker will take 15 to 20 minutes to come to pressure. The cook time starts once the pressure has been built up and takes 20 minutes to cook. If you’re on a schedule, you’ll want to take note of the total time.
- This recipe requires a little sauteing at the beginning to add flavor to onions and carrots and to brown the meat, but it’s all done inside the pot, so there’s no extra mess.
- You definitely don’t want to dump all the ingredients in at once because different foods cook at different speeds, and you run the risk of having undercooked meat. So don’t skip this step.
- Add the right amount of liquid for the food to cook correctly. Pressure cookers need liquid to steam; otherwise, it’s a disaster.
- Always make sure the lid is sealed properly. You want the valve in sealing position, or it will not function properly. If you hear air escaping from the seal ring after it has come to pressure, you’ve forgotten to set the valve in the sealing position. If you do this, cancel the cooking time and set the valve to sealing position. Then, reset the time and restart the Instant Pot.
- Be careful when you do a quick release because steam will quickly escape. I recommend using a towel or oven mitts to protect yourself from a burn.
- If you overfill the Instant Pot, the food will more than likely be undercooked. You should never fill the IP more than two-thirds full. There’s a max line marked in the pot, so pay attention to that.
How to store
Store any leftover chili in an airtight container in the fridge for up to 3 days.
You can heat it in a microwave or on the stovetop over low heat when you’re ready to eat.
Can I freeze chili?
Yes! Just let the chili thoroughly cool, transfer it to a freezer-safe sealable bag, and freeze it flat.
Resealable bags make it easier to portion leftovers for the amount you would like to eat and easier to defrost than in a larger container.
Don’t forget to label and date it. It should remain good for 4 to 6 months.
How to reheat
Transfer the frozen chili to the fridge and let it thaw overnight. If you forget, you can set the bag in a bowl of hot running water to let it defrost.
To reheat it, place the contents in a saucepan on low heat. Don’t rush it by turning up the flame, or you risk burning it.
Garnishes
Like with any chili, I like to top mine with a good helping of shredded cheese! Sour cream is great, too, and will help cut any heat.
If you’re dairy-free, be sure to omit those or use dairy-free versions.
Add a few corn tortilla chips for extra crunch, or serve it with some slightly sweet Dairy-free Cornbread.
I also like chopped green onions or jalapeno slices for a little extra spice.
Sliced avocado is a nice touch with extra nutrition, but I also like chopped parsley and diced tomatoes as a quick and easy garnish that makes it look complete.
And on the side, my son is always happy with boiled broccoli. It’s super quick and easy, and that post has all you need to know on how to avoid ever making mushy broccoli again.
Why use an Instant Pot?
For one, it’s not just a pressure cooker. It’s also a slow cooker (so you could make this Crock-Pot Lemon Chicken and Rice!), a rice cooker, and a yogurt maker. It sautees and keeps food warm until ready to serve.
It’s hands-off cooking, making it easier for me to get consistent results without spending hours in the kitchen. And I only have one pot to clean!
Just look at all the things you can cook in the Instant Pot, and more!
- Instant Pot Potatoes Colcannon
- Instant Pot Tortellini Soup
- Instant Pot Colcannon Soup
- Instant Pot Broccoli
How to cook in a slow cooker
If you don’t yet have an Instant Pot, you can use a slow cooker. First, saute in a skillet as instructed in the recipe. Once the meat is browned, transfer the sauteed ingredients to the Instant Pot and add all other ingredients. Set the slow cooker on high for at least 4 hours.
How to cook turkey chili on a stovetop
You can cook this chili on the stovetop when you have a long day at home. It will take between 6 to 8 hours or on high heat for 3 to 4 hours.
Chili is best when it simmers for a long time, which allows more flavors to meld together. It’s even better if it’s allowed to sit overnight in the fridge to be reheated the next day.
Basically, you’ll follow the directions, first sauteing some veggies and then browning the meat. Once browned, add the other ingredients and bring it to a gentle boil over medium-high heat; cover and reduce the heat for a consistent simmer, stirring throughout the process.
Other one-pot meals
Life is so much easier when you can serve up an easy hearty meal with just one pot! So here are some other ideas to consider.
If you make this Instant Pot Turkey Chili, leave a comment below or give me a shoutout by tagging #easywholesome. I’d love to hear from you! Thanks. 🙂
Instant Pot Turkey Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion chopped
- 2 large carrots chopped
- 3 cloves garlic minced
- 1 pound ground turkey
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 15-ounce can white kidney beans (or great northern beans), drained and rinsed
- 2 15-ounce cans diced tomatoes
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried italian seasoning
- salt and pepper to taste
Instructions
- Heat the Instant Pot using the Saute function. Add the olive oil, onion, and carrots. Saute, stirring occasionally, until the onions are just starting to brown-- about 5 minutes.
- In the Instant Pot, using the saute setting, add the olive oil.
- Add the onion and carrots until onions start to brown. This will take about 5 minutes.
- Add the turkey and garlic and saute for another 5 or so minutes, stirring often to break up the meat.
- Stir in the remaining ingredients.
- Add water if you think it's needed. In my 6-quart Instant Pot, I add 1 cup of water to make sure that the beans are just barely covered during cooking.
- Stir in the rest of the ingredients.
- Put on the lid and make sure it's in the sealing position.
- Choose the pressure cook setting, high, and cook for 7 minutes.
- Carefully, open the valve to do a quick release.
- Carefully take off the lid. Serve warm.
- Let the leftovers cool completely and then refrigerate in an airtight container for up to three days.
Notes
- Remember the pressure cooker will take 15 to 20 minutes to come to pressure. The cook time starts once the pressure has been built up and takes 20 minutes to cook. If you’re on a schedule, you’ll want to take note of the total time.
- When you do a quick release, be careful because steam will quickly escape. I recommend using a towel or oven mitts to protect yourself from a burn.
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