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, 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.
How to make chili in the Instant Pot
- In the Instant Pot, saute olive oil, onion and carrots until onions start to brown.
Add ground turkey and garlic, saute and stir until the meat breaks up. - Add remaining ingredients, stir.
- Attach lid and ensure the valve is in sealing position.
- Cook on high. When the timer goes off, do a quick release and remove the lid.
- Stir, garnish and enjoy!
This recipe is easy to prep in just 5 minutes and with 20 minutes of cook time, you’ve got enough turkey chili to serve up 6 large bowls.
Scroll to the recipe box at the bottom of the page for more step-by-step instructions.
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 ½ 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.
- 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.
- If you overfill the Instant Pot, the food will more than likely be undercooked. You should never fill the IP more than ⅔ full.
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 to a freezer-safe sealable bag and freeze it flat.
Resealable bags makes 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 risk burning it.
Reheated chili should reach an internal temperature of 165 °F (74 °C) to be safe.
Garnish and serve!
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.
Why use an Instant Pot?
For one, it’s not just a pressure cooker. It’s also a slow cooker, a rice cooker, a yogurt maker and it sautees and keeps food warm until I’m ready to serve a crowd.
It’s hands-off cooking which makes it easier for me to get consistent results without having to spend 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 Buffalo Chicken Dip
- Instant Pot Hot Chocolate
- Instant Pot Turkey Soup with Noodles
- Instant Pot Turkey Breast
- Instant Pot Potatoes Colcannon
- Instant Pot Tortellini Soup
- Instant Pot Colcannon Soup
- Instant Pot Broccoli
Need I say more?!
How to cook in a slow cooker
If you don’t yet have an instant pot, you can use a slow cooker. First, in a skillet saute as instructed in the recipe. Once the meat is browned, transfer 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 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.
- Venison Chili
- Kid-friendly Chili
- Healthy Taco Soup
- Big Batch 3 Bean Chili with Beef
- Baked Ziti
- Pizza Quinoa Casserole
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!
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.
Leave A Reply!