This Instant Pot turkey chili is full of nutrients and flavor with two kinds of beans, Great Northern and kidney, herbs and spices, and lean ground turkey!
Looking for a hearty dinner that soothes you from your nose to your toes, without adding anything extra to your waistline?
This Instant Pot turkey chili is the ultimate balance of nutritious and delicious.
I’ve used two kinds of beans here, Great Northern and kidney beans, along with the usual suspects of carrots, onions, and celery, with some smoky fire-roasted tomatoes, lean ground turkey, and a ton of herbs and spices for a chili that’s packed with flavor!
Using the Instant Pot makes this dish so easy to whip together!
Whether you start it in the morning before work or throw it all together at nighttime at the last minute, the Instant Pot does all of the work for you fast, and you get all of the credit!
The next time you’re looking for a fast and tasty dinner, try this Instant Pot turkey chili!
Ingredients for instant pot turkey chili
- Olive oil – This is our fat of choice to cook our veggies and add moisture.
- Onion and garlic – These are classic ingredients that will add sweetness and earthiness to the chili.
- Carrots – Carrots will add sweetness to the chili.
- Ground turkey – Ground turkey is lean and packed full of protein.
- Beans – I’ve used a blend of red kidney beans and great northern beans here, but feel free to use your favorites!
- Fire-roasted diced tomatoes – These fire-roasted diced tomatoes will add a smokiness to the chili.
- Chicken stock – Chicken stock will help the chili reach the perfect consistency.
- Herbs and spices – Here I’ve used a blend of chili powder, cumin, smoked paprika, and Italian seasoning, for a delicious blend of smoky and earthy flavors.
- Kosher salt and black pepper – These are important to help enhance and balance all of the flavors together.
Instant Pot FAQ
An Instant Pot is an electric multi-cooker that can sauté, slow cook, and of course, pressure cook.
There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use. They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options. Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will LOVE it!
Instant Pot is a brand-name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.
I have also used the crockpot version electric pressure cooker with equally delicious results.
This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.
When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure. Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer. Since the pressure cooker will be slowly losing pressure you do not have to do anything it will eventually lose all its pressure and the lid will unlock. When a recipe calls for quick release this means you will manually be letting the pressure out of the Instant Pot. You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT. This will then immediately unlock the lid and the food can be served.
What kind of beans should I use?
For this Instant Pot turkey chili recipe, I’ve opted for two of my favorite kinds of beans: red kidney beans, and Great Northern beans.
But there are a lot of different beans to choose from!
Here are some more great bean options for this chili:
- Cannellini beans
- Black beans
- Pinto beans
- Navy beans
Oh and don’t forget how great this soup would be with my Cheesy Pesto Garlic Bread!
What is Italian seasoning?
Italian seasoning is usually a blend of herbs like dried basil, rosemary, oregano, parsley, and thyme.
You can feel free to make your own blend of herbs to your personal preference!
Adding a little bit of spice
I’ve kept this Instant Pot turkey chili fairly mild so it is suitable for all palettes, but if you’re looking to turn up the heat, feel free to add in a pinch of red pepper flakes, or maybe a chopped-up chipotle in adobo!
Also, adding some freshly sliced jalapeno to the top is a great option too!
Adding more vegetables to instant pot chili
I kept it simple in this chili recipe by adding onion and carrots but add any of your favorite vegetables!
I really love adding bell peppers, spicy peppers, or even corn!
Storage and leftovers
Any leftover Instant Pot turkey chili can be stored in an airtight container in the refrigerator for up to 3 days.
Lastly, to reheat, simply place in a microwave-safe bowl, covered loosely with a damp paper towel, and heat for 2-3 minutes or until heated thoroughly.
More chili recipes
- Love using turkey? Try my Butternut Squash Turkey Sausage Chili
- Need a hearty pasta dish? Try my Instant Pot Chili Mac
- Looking to add more veggies to your diet? Try my Vegan Lentil Chili
- Want more lean protein? Try my Instant Pot Ground Chicken Chili
- 1 tablespoon olive oil
- 2 large carrots, chopped
- 1 sweet onion, chopped
- 1 pound ground turkey
- 2 cloves garlic, minced
- 2 (15 ounce) cans fire-roasted diced tomatoes
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 (15 ounces) can great northern beans, drained and rinsed
- 1 cup chicken stock
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper
- Heat the Instant Pot using the Saute function.
- Add the olive oil, carrots, and onion. Saute, stirring occasionally, until the onions are just starting to brown, about 5 minutes.
- Next, add the ground turkey and garlic. Saute for another 5 minutes, stirring occasionally to break up the meat.
- Add the remaining ingredients and stir to combine. The beans should be barely covered with liquid. Add more liquid if needed.
- Attach the lid and ensure the valve is in the sealing position. Pressure cook on high for 7 minutes.
- Once the Instant Pot has finished, release the pressure manually by switching the valve to the venting position.
- Remove the lid and stir. Enjoy warm. Store any leftover chili in an airtight container in the fridge for up to three days.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 566Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 122mgSodium: 1018mgCarbohydrates: 44gFiber: 12gSugar: 10gProtein: 43g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.