Instant Pot Ground Turkey Chili Recipe
Instant Pot Ground Turkey Chili is such a great way to make a healthy turkey chili with tons of flavor.
Servings: 6
Calories: 500kcal
Equipment
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 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons 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
The jalapeno is optional. You can leave it out or swap it for a milder (or spicier) pepper.
You can change up the type of cans of beans you use if you prefer using black beans or white beans.
Nutrition
Calories: 500kcal | Carbohydrates: 53g | Protein: 53g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 1011mg | Potassium: 1766mg | Fiber: 16g | Sugar: 10g | Vitamin A: 1502IU | Vitamin C: 57mg | Calcium: 161mg | Iron: 8mg