Instant Pot Turkey Chili: The Ultimate Hearty and Healthy

Ground turkey is a leaner alternative to beef, yet it still brings plenty of savory goodness to the table. Combined with beans, tomatoes, and warming spices, turkey chili becomes a filling meal that’s both nutritious and comforting.

Here’s why turkey chili deserves a spot on your dinner table:

1. High in protein, lower in fat: Perfect for those watching their saturated fat intake.
2. Meal-prep friendly: It stores and freezes beautifully.
3. Customizable: From spice levels to added veggies, this dish welcomes creativity.
4. One-pot simplicity: Thanks to the Instant Pot, you can sauté, simmer, and pressure cook—all in the same vessel.

Ingredients for Instant Pot Turkey Chili

This turkey chili recipe serves 6 and comes together in about 45 minutes.

Main Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 lb ground turkey (93% lean recommended)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can of kidney beans, drained and rinsed
• 1 (28 oz) can diced tomatoes (with juice)1 (6 oz) can tomato paste
• 1 cup chicken broth (or water)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

Optional Add-ins:

• 1 cup corn kernels (fresh, canned, or frozen)
• 1 small zucchini, chopped
• 1 tablespoon cocoa powder (for richness)
• 1 tablespoon brown sugar (to balance acidity)

Steps

1. Sauté the Aromatics

   Set your Instant Pot to “Sauté” mode. Heat olive oil, then add diced onion and bell pepper. Cook for 3–4 minutes until softened. Stir in the garlic and cook for an additional minute until fragrant.

2. Brown the Turkey

   Add the ground turkey to the pot, breaking it up with a wooden spoon as you stir. Cook until no longer pink—about 5–6 minutes—season lightly with salt and pepper.

3. Add Spices and Tomato Paste

   Stir in the chili powder, cumin, paprika, and oregano. Then add the tomato paste and cook for 1–2 minutes, allowing it to “toast” slightly to enhance the flavor.

4. Add Remaining Ingredients

   Pour in the diced tomatoes (with their juices), beans, chicken broth, and any optional ingredients you’re using (like corn or zucchini). Stir everything together thoroughly.

5. Pressure Cook

   Seal the lid and set your Instant Pot to “Manual” or “Pressure Cook” on high for 12 minutes. After cooking, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.

6. Adjust and Serve

   Open the lid and stir. Taste and adjust seasoning with additional salt, pepper, or chili powder if needed. If you like a thicker chili, switch back to “Sauté” mode and simmer uncovered for 5–10 minutes.

Chili Toppings & Serving Ideas

Part of what makes chili so fun is dressing it up. Here are some top-notch toppings and pairings:

Classic Toppings:

• Shredded cheddar or Monterey Jack cheese
• Sour cream or plain Greek yogurt
• Chopped green onions or red onions
• Fresh cilantro
• Sliced jalapeños
• Crushed tortilla chips or cornbread croutons

Side Dish Pairings:

• Cornbread muffins or skillet cornbread
• Rice or quinoa for extra bulk
• Baked potatoes (serve chili on top!)
• A side salad with avocado lime dressing
• Garlic bread for dipping

One of the best things about ground turkey chili is how easy it is to tweak it based on your preferences, dietary needs, or what’s already in your pantry.

Low-Carb or Keto Version:

• Omit the beans and corn.
• Add chopped cauliflower or mushrooms for bulk.

Extra Hearty:

• Add cooked quinoa or bulgur.
• Toss in sweet potato cubes (they’ll cook under pressure).

Smoky Southwest:

• Use chipotle chili powder or canned chipotle in adobo sauce.
• Add fire-roasted tomatoes instead of plain diced.

White Turkey Chili:

• Use white beans, green chilies, and chicken broth.
• Add cream cheese or sour cream for a creamy version.

Nutrition Highlights

Approximate values per serving (based on 6 servings):

1. Calories: 300–350
2. Protein: 28–32g
3. Carbs: 28–35g
4. Fat: 10–12g
5. Fiber: 8–10g

These values will vary depending on the toppings and ingredient substitutions, but overall, turkey chili is a balanced and satisfying meal loaded with nutrients.

Storage and Freezing Tips

Turkey chili is excellent for meal prep. Here’s how to store it properly:

In the Refrigerator:

• Let chili cool completely.
• Store in an airtight container for up to 5 days.

In the Freezer:

• Freeze in individual or family-size portions using freezer-safe bags or containers.
• Keeps well for up to 3 months.
• Thaw overnight in the fridge or defrost directly in the microwave.

Reheating:

• Reheat on the stove over medium heat or in the microwave in 1-minute intervals.
• Add a splash of broth or water if it thickens too much.

Frequently Asked Questions

Can I double the recipe?

Yes! Just don’t exceed the Instant Pot’s “Max Fill” line. You may need to extend cook time by 1–2 minutes for larger batches.

Can I make this vegetarian?

Replace turkey with crumbled tofu, lentils, or an extra can of beans. Use vegetable broth instead of chicken broth.

What if I don’t have an Instant Pot?

You can make this recipe on the stovetop in a Dutch oven. Simmer covered for 30–40 minutes, stirring occasionally.

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