Instant Pot Turkey Chili
Cozy up with a hearty bowl of Instant Pot Turkey Chili, a flavorful and nutritious one-pot meal that's ready in just 35 minutes! Featuring lean ground turkey, protein-packed beans, vibrant bell peppers, and a warm blend of chili powder, cumin, and smoked paprika, this chili delivers bold, comforting flavors with minimal effort. Made entirely in the Instant Pot, it’s a perfect weeknight option that combines convenience with the richness of slow-simmered chili. The addition of frozen corn and a touch of tomato sauce gives it a slightly sweet, tangy depth, while optional toppings like shredded cheddar and fresh cilantro let you customize every bowl. Perfect for meal prep or feeding a hungry crowd, this turkey chili is a wholesome, satisfying recipe you'll return to again and again.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground turkey
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 tablespoon Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 14.5-ounce can Diced tomatoes, with juices
- 1 8-ounce can Tomato sauce
- 1 cup Chicken broth
- 1 15-ounce can Canned kidney beans, drained and rinsed
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 cup Frozen corn
- 0.25 cup Chopped cilantro (optional, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
Instructions
Set your Instant Pot to the sauté function and add the olive oil.
Once the oil is heated, add the ground turkey. Cook and break it up with a wooden spoon until browned, about 5-6 minutes.
Add the diced onion and garlic to the pot. Sauté for another 2-3 minutes until the onion starts to soften.
Stir in the diced red bell pepper, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to coat the vegetables and meat in the spices.
Add the diced tomatoes (with juices), tomato sauce, chicken broth, kidney beans, black beans, and frozen corn. Stir everything together.
Cancel the sauté function on the Instant Pot. Secure the lid and set the valve to 'Sealing'.
Select the 'Manual' or 'Pressure Cook' setting. Cook for 10 minutes on high pressure.
Once the timer goes off, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
Open the lid and give the chili a good stir. Taste and adjust seasoning if necessary.
Serve hot, garnished with chopped cilantro and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 5314 mg | 231% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 37.2 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 895 mg | 69% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 4379 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
