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instant pot turkey chili in a bowl with toppings and spoon
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5 from 4 votes

Instant Pot Turkey Chili

With bold Tex Mex flavor and a simple ingredients list, this Instant Pot turkey chili is hands off to cook thanks to the Instant Pot! Cozy up with a bowl of this hearty, yet healthy chili.
Prep Time15 mins
Cook Time5 mins
Time to come to pressure + release30 mins
Course: Soup
Cuisine: Mexican
Servings: 6
Calories: 273kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 lb ground turkey
  • 6 cloves garlic minced
  • 2 tablespoons chili powder note 1
  • 2 tsp ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup stock
  • 12 oz can corn drained
  • 19 oz can kidney beans drained & rinsed
  • 15 oz can of diced tomatoes including juices
  • 15 oz tomato sauce note 2

Instructions

  • Select the sautée function of your Instant Pot. To the stainless steel insert, add the olive oil and onion. Cook for 5-7 minutes, stirring frequently, until onion is soft.
  • Add the ground turkey and use your spatula to break it up into small pieces. Cook for another 5-7 minutes, until turkey is cooked through and no longer pink.
  • Make a space in the middle of the ground turkey/onion mixture and add the garlic. Simmer for 1 minute, then stir it into the turkey/onion mixture.
  • Add the spices (chili powder, cumin, coriander, salt and cayenne; see note 3). Mix with the ground turkey mixture.
  • Add the chicken stock and scrape up the bottom of the pan until nothing is stuck. Add the corn, kidney beans, diced tomatoes and tomato sauce (always add the tomato products last; see note 4).
  • Put the lid on the Instant Pot, set the steam release handle to the 'sealing' position, then pressure cook on high pressure for 5 minutes.
  • Allow a 10 minute natural pressure release: let the Instant Pot sit for 10 minutes. At this point, you can carefully transfer the steam release handle to the 'venting' position, releasing the remaining pressure.
  • Stir up the chili and enjoy!

Video

Notes

1- I use a paprika-based chili powder blend for this recipe; find it in the spices aisle of your grocery store or make a homemade version using the recipe linked in the blog post
2- tomato sauce refers to a puréed tomato mixture; sometimes it's called passata. Do not confuse with ketchup
3- it's smart to have all the spices measured out in a small bowl before you begin cooking so that they don't burn while you are measuring out the other spices.
4- tomato products are notorious for causing a burn warning; adding them last keeps them away from the bottom of pot.
5- serving size is strictly an estimate and represents 1/6 of the batch.
Topping suggestions
Top with tortilla chips or strips, guacamole or avocado, cheese, sour cream, cilantro or your favorite chili toppings.
Storage
Cool completely, then portion out into your favorite meal prep container or soup storage container.
  • fridge- store for up to 4 days
  • freezer- store for up to 3 months
Reheating
  • large batch- heat in a pot on the stove over medium heat, stirring frequently, until heated through.
  • individual portions- heat in the microwave until steaming hot

Nutrition

Serving: 1cup (note 5) | Calories: 273kcal | Carbohydrates: 32g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 1424mg | Potassium: 993mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1326IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 4mg