Instant Pot Turkey Chili–ground turkey is simmered with fire roasted tomatoes, green pepper, onions, garlic, beans and spices to produce a comforting bowl of chili that is topped with cheese, fritos and green onions. (P.S. you can also use ground beef in this recipe)
Get the SLOW COOKER version of the recipe here
Instant Pot Turkey Chili
Sometimes you just need a nice bowl of chili. January is the month for that! I know a lot of you are in blankets of snow and freezing temps so if you can make it to the grocery store pick up the ingredients for this instant pot turkey chili.
Here are a few notes about the ingredients:
Ground turkey: I used a lean(ish) ground turkey for my chili. You can also use ground beef. I just rarely have ground beef at my house so that’s why I opted for the turkey chili.
Fire roasted salsa style tomatoes: I bought a can of these at Walmart and they provided a major flavor boost to the chili. If you can’t find them you can just use a can of fire roasted tomatoes instead.
Corn: I chose to add a can of corn which gave the chili somewhat of a taco soup taste. You can leave the corn out if you prefer.
Quinoa: To add some more texture and protein to my chili I added rinsed and uncooked quinoa. I love quinoa but you can totally leave it out if you want. If you do use it make sure to rinse well before adding it in to the pot. It will taste bitter if you don’t.
Toppings: I love corn chips (Fritos) with my chili but you can also crunch up some tortilla chips (Juanitas are my favorite). I do think that some kind of crunch on top of the instant pot turkey chili is necessary. I also believe you need a dollop of sour cream and some grated cheddar to make the chili complete.
More recipes you’ll love…
Slow Cooker or Instant Pot Turkey Lentil Chili
Instant Pot/Slow Cooker Cincinnati Chili
Slow Cooker or Instant Pot Buffalo Chicken Chili
Slow Cooker Skinny Taco Chili Soup
Instant Pot White Chicken Chili
What Pressure Cooker Did You Use?
For Instant Pot Turkey Chili I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
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Instant Pot Turkey Chili
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Prep Time: 20 minutes -
Cook Time: 5 minutes plus 10 minute NPR
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Total Time: -25499206.6667 minute
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Yield: 8-10 servings -
Category: Chili -
Method: Instant Pot
Print Recipe
Pin RecipeDescription
Ground turkey is simmered with fire roasted tomatoes, green pepper, onions, garlic, beans and spices to produce a comforting bowl of chili that is topped with cheese, fritos and green onions. (P.S. you can also use ground beef in this recipe)
Ingredients
- 1 pound ground turkey or ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth or beef broth
- 1 medium green pepper, diced
- 1 (14 oz) crushed tomatoes
- 1 (14.5 oz) fire roasted salsa style diced tomatoes
- 1 (16 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1/4 cup rinsed uncooked quinoa (optional)
- 1 (16 oz) can corn, drained
- 1 (6 oz) can tomato paste
- 1 1/2 tsp to 1 Tbsp of chili powder (I don’t love a lot of chili powder so I only put in 1 1/2 tsp)
- 1 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- Toppings: diced green onions, grated cheddar, sour cream and corn chips
Instructions
- Turn your instant pot to the saute setting. Add in the ground turkey and break it up with a wooden spoon. Brown it for a couple minutes and then add in the onions and garlic and saute until the onions are translucent. About 5 minutes. (If you’re using ground beef you may have to drain off grease).
- Add in the broth, green pepper, crushed tomatoes, fire roasted tomatoes, kidney beans, black beans, quinoa, corn, tomato paste, chili powder, cumin, salt, pepper and garlic powder.
- Cover and secure the lid. Make sure valve is set to “sealing.” Set the manual pressure cook button to 5 minutes on high pressure. When the timer beeps let the pressure release naturally for 10 minutes (or more, if you have time). Move the valve to venting and when you can, open the pot.
- Stir the chili and then season to taste. You may want to add in more chili powder, cumin, salt and pepper.
- Ladle into bowls and serve topped with desired toppings. This chili tastes better as leftovers than it does the day of! Store leftovers in an airtight container in the fridge for up to a week. This chili would also freeze well. Freeze in airtight containers for up to 3 months.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Ground turkey: I used a lean(ish) ground turkey for my chili. You can also use ground beef. I just rarely have ground beef at my house so that’s why I opted for the turkey chili.
Fire roasted salsa style tomatoes: I bought a can of these at Walmart and they provided a major flavor boost to the chili. If you can’t find them you can just use a can of fire roasted tomatoes instead.
Corn: I chose to add a can of corn which gave the chili somewhat of a taco soup taste. You can leave the corn out if you prefer.
Quinoa: To add some more texture and protein to my chili I added rinsed and uncooked quinoa. I love quinoa but you can totally leave it out if you want. If you do use it make sure to rinse well before adding it in to the pot. It will taste bitter if you don’t.
Toppings: I love corn chips (Fritos) with my chili but you can also crunch up some tortilla chips (Juanitas are my favorite). I do think that some kind of crunch on top of the instant pot turkey chili is necessary. I also believe you need a dollop of sour cream and some grated cheddar to make the chili complete.
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Nice balance of flavors and textures. I added Mexican oregano. Instead of regular yellow corn, I used posole, which are large whole “hominy” corn kernels. They add even more corn flavor and have a nice toothsome texture. So if you can find canned posole, or whole-kernel hominy, in your supermarket, you should try it.
I like your suggestions! I will have to try this for sure.
do you know if i change should the measurements for an 8 quart pot? Im a cooking and instant pot noob lol
I think you could keep everything the same for the 8 quart.
I dont understand #3. If its on Saute and then I turn the lid , I cant make the timing button go up or down. Should it be on stew? Ive tried every thing. It just flashed 30 minutes and then it says on. Im just staring at it. ….
ok now its says 30 min and I still cant get the manuel timer button to work.
I’m sorry Dena, did you figure it out. Turn off the saute button before you put the lid on. Then put the lid on and press the manual button.
I got the “Burn” message, ugh! I stirred the food up before turning it on. Should I not have stirred it first?
Hmmm, weird. Next time try not stirring first and make sure to deglaze the pot after sauteeing the onions and garlic.
First instant pot recipe and it was delicious! I didn’t add beans and corn as I’m not a fan but even without them it was an easy and tasty recipe
Welcome to the instant pot! you will love it. I’m so glad you tried my recipe first!!
This was my first Instant Pot recipe as well. It was absolutely delicious and I look forward to making many more. I never leave reviews but this was so good I had to.
★★★★★
Hooray Cindy! I’m so glad you liked it 🙂 I know you’ll love your instant pot 🙂
This was my first instant pot recipe to try. I love this. Easy and great taste.
★★★★★
Welcome to the IP world! Glad you liked it.
It tastes good, but it has a kind of mush consistency. We may have cooked it too long because we had a mishap with our IP counting down before coming to pressure.
Hmmm. Weird. It shouldn’t be mushy. Hope you can figure out your IP!