Instant Pot Turkey Chili

This Instant Pot turkey chili recipe is healthy, comforting, and easy. You can make a big batch in 40 minutes total!

Did you know that what we think of as chili today has roots in the American West (especially Texas)? According to legend, immigrants from the Canary Islands brought a recipe for chili with them when they settled San Antonio in the early 1700s. And we’re glad they did. Chili is such a tasty comfort food… especially as the temperatures outside drop.

I have some more chili recipes on my blog too. You may also like my Crockpot turkey chili – it’s a similar recipe. If you’re into poultry, you may like my Instant Pot white chicken chili. If you’re more into beef chili, my quick chili recipe will hit the spot.

How to make Instant Pot turkey chili

• Sauté the onion for 5 minutes.
• “Brown” the turkey for a few minutes, and periodically stir/break it up with your spoon.
• Add the remaining ingredients and cook on high pressure for 12 minutes.
• Do a quick pressure release.
• Serve with desired toppings.

I used ground turkey thigh in this recipe, but white meat would work too.

Toppings for Instant Pot turkey chili

• Cilantro
• Tortilla strips/chips
• Sour cream or Greek yogurt
• Shredded cheddar or Tex-Mex cheese blend
• Avocado

Will you make this Instant Pot ground turkey chili?

Questions? Leave me a comment.

5 from 1 vote

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Instant Pot Turkey Chili

This Instant Pot turkey chili recipe is healthy, comforting, and easy. You can make a big batch in 40 minutes total!

Course Main Course

Cuisine American

Keyword Instant Pot chili, Instant Pot turkey chili

Prep Time 10 minutes

Cook Time 20 minutes

Inactive time 10 minutes

Total Time 40 minutes

Servings 6

Author Salt & Lavender

Ingredients

• 1 medium onion chopped
• 1 tablespoon olive oil
• 2 pounds ground turkey (I used thigh)
• 1 red pepper chopped
• 1 (15 fluid ounce) can red kidney beans drained
• 2 tablespoons tomato paste
• 1 (28 fluid ounce) can diced tomatoes with juices
• 1 tablespoon garlic powder
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika (smoked works too!)
• 1 teaspoon cayenne pepper or to taste (optional)
• 1/2 cup water or chicken broth
• 1 tablespoon Worcestershire sauce

Instructions

1. Add the onion and olive oil to your Instant Pot and sauté for 5 minutes. 

2. Add the turkey to the Instant Pot and cook it for a few minutes, breaking it up with your spoon.

3. Add the remaining ingredients to your Instant Pot and give it a good stir.

4. Close the lid, set the valve on "sealing", and cook on high pressure for 12 minutes. It'll take about 10-15 minutes for the Instant Pot to come up to pressure.

5. Once the countdown has finished, carefully do a quick release. You can let it depressurize naturally if you wish, but I like the turkey better when it's a bit more tender. 

6. Serve with desired toppings and enjoy! Chili freezes well. 

Recipe Notes

• You can use canned fire-roasted diced tomatoes for extra flavor.
• Inactive time represents the time it will take to get your Instant Pot up to pressure. 
• I use this 6-quart Instant Pot.
• Want to make this in the slow cooker? Try my Crockpot turkey chili recipe.
• You can make this on the stove. Just use a large pot and cook the onion and turkey as instructed. Add remaining ingredients and simmer for 20 minutes or until it's cooked through and the flavor is concentrated.