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Instant Pot Ground Turkey Chili is such a great way to make a healthy turkey chili recipe without having to use the stove top and speed up the process with pressure cooking with tons of flavor.
You will still get the rich flavors of this great recipe for hearty chili but in less cooking time and you will still get a healthy chili recipe that will become one of your family favorites for comfort food.
The nice thing about using the Instant Pot over the slow cooker is that you can cook the lean ground turkey right in the pot with the sauté mode and not have to make more dirty dishes but still get the perfect meal for a homemade pot of chili.
Recipe Ingredient Notes
To make our ground turkey chili recipe, you need the following ingredients:
- Olive oil
- Yellow onion, diced
- Red bell pepper, seeded and diced
- Jalapeno*, seeded and minced
- Ground turkey
- Salt
- Black pepper
- Garlic powder
- Rotel
- Chicken stock
- Red kidney beans, drained
- Pinto beans, drained
- Ground cumin
- Smoked paprika
- Chili powder
- Bay leaves
Equipment Needed
Explore our collection of delicious, homemade chili recipes that are easy-to-make and freezer-friendly. For more chili inspiration, check out our full list of chili recipes!
How to Make Instant Pot Ground Turkey Chili
- Saute. Allow your Instant Pot to heat up for a minute or so on the sauté function. Add the olive oil to the bottom of the pot and allow it to heat for a few seconds before adding the onion, bell pepper, and jalapeno. Saute for 2-3 minutes.
- Brown the turkey. Add the ground turkey and remaining ingredients to season with salt, pepper, and garlic powder. Cook, breaking it up with a wooden spoon as you go, for 5-7 minutes or until browned on all sides.
- Load the instant pot. Stir the Rotel, chicken stock, kidney beans, pinto beans, cumin, smoked paprika, chili powder, and bay leaves into the turkey.
- Cook. Seal the instant pot by turning the valve to the sealing position and cook on high pressure for 15 minutes. Allow the pressure to naturally release before opening the instant pot.
- Season. Give the chili a stir and a taste. Season with extra salt and pepper if desired.
Recipe Notes
- Including jalapeños are optional. Swap out for a milder or spicer pepper depending on your preferences.
- Adjust the type of beans (black or white beans) you use depending on your preferences.
- Customize your chili with your favorite toppings: sour cream, green onions, cheddar cheese, red onion, or fresh cilantro.
Storage Suggestions
- Refrigerator: Once the chili has cooled completely, keep chili in an airtight container or ziplock bag in the refrigerator for 4 to 5 days.
- Freezer: Once the chili has cooled completely, place it in a large ziplock bag, laying it flat for up to 2 months. When you want to reheat the chili, thaw it overnight in the refrigerator. Once thawed, in a saucepan or microwave, heat completely until it is warmed throughout.
Explore More Delicious Chili Recipes
Explore our collection of delicious, homemade chili recipes that are easy-to-make and freezer-friendly. For more chili inspiration, check out our full list of chili recipes!
- BBQ Chicken Chili
- Cream Cheese Chili
- Creamy White Chicken Chili
- Ground Turkey and Pumpkin Chili
- Ground Turkey Taco Chili
- Homemade Chili
- Instant Pot Chili
- Mom’s Crockpot Chili
- Mom’s Easy Slow Cooker Chili
- No-Bean Chili with Ground Beef
- Shepherd’s Pie Chili
- Texas Chili
- Texas Roadhouse Chili
- Wendy’s Chili
Ground Turkey Chili Recipe
Our ground turkey chili is such a great way to make a healthy chili recipe with tons of flavor and very quickly in the Instant Pot.
Serving servings
Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeno*, seeded and minced
- 2 pounds ground turkey
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon garlic powder
- 4 cans Rotel Tomatoes and Green Chiles, 4 (10 ounce) cans
- 2 cups chicken stock
- 15 ounces kidney beans, (1 can), drained
- 15 ounces pinto beans, (1 can), drained
- ½ Tablespoon ground cumin
- ½ Tablespoon smoked paprika
- ½ Tablespoon chili powder
- 2 bay leaves
Instructions
- Saute. Allow your Instant Pot to heat up for a minute or so on the "saute" function. Add the olive oil and allow it to heat for a few seconds before adding the onion, bell pepper, and jalapeno. Saute for 2-3 minutes.
- Brown the turkey. Add the ground turkey and season with salt, pepper, and garlic powder. Cook, breaking it up with a wooden spoon as you go, for 5-7 minutes or until browned on all sides.
- Load the instant pot. Stir the Rotel, chicken stock, kidney beans, pinto beans, cumin, smoked paprika, chili powder, and bay leaves into the turkey.
- Cook. Seal the instant pot and cook on high pressure for 15 minutes. Allow the pressure to naturally release before opening the instant pot.
- Season. Give the chili a stir and a taste. Season with extra salt and pepper if desired.
Notes
- Including jalapeños are optional. Swap out for a milder or spicer pepper depending on your preferences.
- Adjust the type of beans (black or white beans) you use depending on your preferences.
- Customize your chili with your favorite toppings: sour cream, green onions, cheddar cheese, red onion, or fresh cilantro.
Nutrition
Calories: 500 kcal · Carbohydrates: 53 g · Protein: 53 g · Fat: 10 g · Saturated Fat: 2 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 0.02 g · Cholesterol: 86 mg · Sodium: 1011 mg · Potassium: 1766 mg · Fiber: 16 g · Sugar: 10 g · Vitamin A: 1502 IU · Vitamin C: 57 mg · Calcium: 161 mg · Iron: 8 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
My husband loved this recipe – he said it was so flavorful. I appreciate the turkey meat instead of beef or pork.