Instant Pot Turkey Chili

updated Oct 15, 2021
Instant Pot Turkey Chili Recipe

Want a fast-cooking chili that tastes like it cooked all day on the stove? Whip out your pressure cooker for this veggie-packed turkey chili.

Serves4 to 6

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(Image credit: Joe Lingeman)

Simmering a pot of chili for hours on a cold winter day is one of my favorite things to do — or at least it used to be. Last winter I planned on making a batch of chili, got all my ingredients together, and … life happened. After spending all day running around, I thought that chili was no longer an option. Then I eyed my Instant Pot. To be honest, even though I love pressure cooking, I was skeptical. Would the fast cooking time rob the chili of the deep flavor that I love?

Answer: Nope! Pressure-cooked chili, to my surprise, turns out as flavorful as chili that’s cooked on the stove for hours. The first time I made it I kept saying to my husband, “I can’t believe how good this turned out! This turned out good, didn’t it?” I think he agreed but his mouth was full of chili, so who knows what he said. (Probably something like, “For the fifth time, yes! It’s great.”)

(Image credit: Joe Lingeman)

Can I Substitute Beef for Turkey?

Not only do I now cook my chili in the pressure cooker, but I’ve also started using ground turkey in place of ground beef. I know, I know. For many die-hard chili fans, this is madness because chili = long simmering beef, tomatoes, beans, and chili powder. And nothing else. I understand. Chili is one of those dishes that you like how you like. Personally, I’ve yet to meet a version of chili I don’t like. Traditional chili, veggie chili, turkey chili — I like ’em all.

With that said, you can absolutely substitute beef for the turkey here, or use your favorite vegetarian meat substitute.

How Do I Adjust the Spiciness?

The combination of turkey, lots of vegetables, and spices makes this a hearty chili that isn’t heavy. Since the flavor and heat driver of this chili comes from the chili powder, use one with a heat level that you love. For a mild chili, use an ancho pepper-based chili powder. If you’re in the mood for a chili with a bit of a kick, go for one that includes chipotle and a little cayenne pepper.

Should I Use the Chili Setting on My Instant Pot?

Nope! You’ll simply set the cook time for 20 minutes at high pressure. From start to finish, the chili takes about 20 minutes to cook. While the chili does its thing in the pressure cooker, prepare the toppings. Grated cheese, chopped red onions, sour cream, and sliced onions are especially nice.

Instant Pot Turkey Chili Recipe

Want a fast-cooking chili that tastes like it cooked all day on the stove? Whip out your pressure cooker for this veggie-packed turkey chili.

Serves 4 to 6

Nutritional Info

Ingredients

  • 2 tablespoons

    olive oil

  • 1 pound

    ground turkey

  • 1

    medium onion, finely diced

  • 1

    medium green bell pepper, cored and finely diced

  • 3

    medium carrots, peeled and thinly sliced

  • 3 stalks

    celery, thinly sliced

  • 3 cloves

    garlic, minced

  • 1 (28-ounce) can

    crushed tomatoes

  • 1 (about 15-ounce) can

    black beans, drained and rinsed

  • 1 (4-ounce) can

    chopped green chiles, drained

  • 1/2 cup

    water

  • 3 tablespoons

    chili powder

  • 1 1/2 teaspoons

    ground cumin

  • 1 teaspoon

    kosher salt

  • 1 teaspoon

    tamari or soy sauce (optional)

  • Toppings options: shredded cheddar cheese, sliced scallions, diced avocado, sour cream

Instructions

  1. Place the oil in an electric pressure cooker or Instant Pot. Turn the sauté setting on and heat the oil until shimmering. Add the turkey and cook, stirring constantly to break up the meat into small pieces, until no longer pink, about 4 minutes.

  2. Add the onion, bell pepper, carrots, celery, and garlic. Cook, stirring occasionally, for 3 minutes. Add the tomatoes, black beans, green chiles, water, chili powder, cumin, salt, and tamari or soy sauce if using. Stir to combine.

  3. Secure the lid and close the vent. Set the cook time for 20 minutes at high pressure. When the cook time is complete, quick release the pressure. Open the lid away from your face. Stir the chili. Taste and season with salt, soy sauce or tamari, and other seasonings as needed. Serve the chili with your desired toppings.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.