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Instant Pot Turkey Chili


  • Prep Time: 20 minutes
  • Cook Time: 5 minutes plus 10 minute NPR
  • Total Time: 35 minute
  • Yield: 8-10 servings 1x

Description

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

Scale
  • 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

  1. 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).
  2. Add in the broth and scrape bottom of pot so that nothing is sticking. Then layer in the following: green pepper, crushed tomatoes, fire roasted tomatoes, kidney beans, black beans, quinoa, corn, tomato paste, chili powder, cumin, salt, pepper and garlic powder. Don’t stir.
  3. 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.
  4. Stir the chili and then season to taste. You may want to add in more chili powder, cumin, salt and pepper.
  5. 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.

  • Category: Chili
  • Method: Instant Pot