This instant pot turkey and bean chili recipe is a game changer for weeknights! Hearty turkey and bean chili in under 30 minutes. ‘Chili ready’ canned beans and tomatoes can be used to add flavor and save time, not to mention this is budget friendly and filling. Brown ground turkey straight in the instant pot for easy clean up. Serve with your favorite toppings like corn chips, shredded cheddar cheese, and sour cream!
Highlights of this turkey chili recipe:
- Simple ingredients
- Customizable spice and flavor levels
- Minimal effort and minimal ingredients
- Makes a great meal prep
- Family favorite – serve as a chili bar with favorite toppings
- Budget friendly and filling
- Done in under 30 minutes
Find all of my easy instant pot recipes here!
Diced bell peppers and onion add lots of flavor, color, and nutrients to this chili.
Tools I used for this instant pot soup:
- Instant Pot – A versatile counter top appliance perfect for quick cooking! My favorite electric pressure cooker, and electric pressure cooker will work!
- Shallow Bowls – Perfect for serving the soup.
- Wooden Spoon – my go to utensil for cooking in the instant pot
Topping ideas:
- Sliced green onions
- Sour cream or Greek yogurt
- Chopped cilantro
- Limes
- Corn chips or tortilla chips
- Shredded cheese
Quick easy steps:
- Brown ground turkey using the sauté function, drain any fat if desired
- Season
- Add in canned tomatoes, tomato sauce, beans, and stock
- Stir to combine
- Add lid and cook
- Release pressure
- Enjoy with favorite toppings!
How do I make chili in my instant pot without burning it?
Make sure you have enough liquid in the instant pot, keep beans and beef fully submerged. Start with less cooking time and add more as needed. Before placing on the lid, use a wooden spoon to scrap the bottom of the instant pot to ensure nothing is stuck on.
This instant pot turkey chili is perfect for the cold winter months. It is warm and hearty, loaded with all your favorite toppings.
Grocery store list & substitutions:
- Extra lean ground turkey meat, or substitute ground beef or ground chicken
- Chicken stock, or substitute beef stock or vegetable broth
- Green onions, fresh cilantro, shredded cheese, tortilla strips, hot sauce or sour cream for topping
- Green bell pepper
- Red onion, or substitute yellow or white onion
- Garlic
- Jalapeno
- Kosher salt
- Fresh cracked black pepper
- Dark chili powder
- Cumin
- Smoked Paprika
- Canned petite diced tomatoes
- Tomato paste
- Canned black beans
- Canned red kidney beans
Use any spice combination desired, cayenne pepper and garlic powder add nice flavor. Many other beans are good in chili as well such as navy beans, great northern beans, white beans, pinto beans, or cannellini beans.
If you like this instant pot chili, try these other favorite instant pot recipes…
Instant Pot Pressure Cooker Turkey Meatballs
Quick and Easy Instant Pot Cocktail Meatballs Recipe
Easy Five Ingredient Instant Pot Beef Chili
Easy Instant Pot BBQ and Grape Jelly Meatballs
Instructions for the instant pot turkey chili:
- Turn instant pot onto sauté function. Once warm, add in ground turkey and cook until browned. Season with salt, pepper, chili powder, cumin, paprika. No need to drain fat unless desired. Add in diced onion, bell pepper, diced jalapeno, and minced garlic, sauté for another 2-3 minutes, until fragrant.
- Mix in the diced tomatoes, tomato paste, kidney beans, black beans, and stock. Secure the lid onto the pressure cooker, turn on, select the “Pressure Cook” setting, set to “high pressure” for 15-18 minutes, and start. Once the timer has expired allow the pressure to release naturally. Taste, and adjust seasoning as needed.
- Serve warm topped with green onions, cilantro, extra shredded cheese, or other favorite toppings. Leftover chili will keep for 4-5 days in an airtight container in the fridge.
Notes:
*If the chili gets to thick, thin with a little bit of stock or water
*Reheat in a microwave safe container, perfect to eat the next day
Instant Pot Turkey and Bean Chili Recipe
Equipment
- Large Stock pot or Dutch Oven
Ingredients
- 1 lb. Ground white turkey
- 1 Medium red onion, diced
- 1 Medium red or green bell pepper, finely diced
- 1/2 tsp Black pepper
- 1/2 tsp Kosher salt
- 1 small Jalapeño, seeds removed, finely diced
- 3 cloves Garlic, minced
- 1 Tbsp Dark chili powder
- 2 Tbsp Ground cumin
- 1 tsp Smoked paprika
- 2, 15 ounce Cans, petite diced tomatoes
- 3 tbsp Tomato paste
- 16 oz. Chicken or beef stock
- 1, 15- ounce Can kidney beans, drained
- 1, 15- ounce Can black beans, drained
- Sour cream, cheese, cilantro, or chives for garnish
Instructions
- Turn instant pot onto sauté function. Once warm, add in ground turkey and cook until browned. Season with salt, pepper, chili powder, cumin, paprika. No need to drain fat unless desired. Add in diced onion, bell pepper, diced jalapeno, and minced garlic, sauté for another 2-3 minutes, until fragrant.
- Mix in the diced tomatoes, tomato paste, kidney beans, black beans, and stock. Secure the lid onto the pressure cooker, turn on, select the "Pressure Cook" setting, set to "high pressure" for 15-18 minutes, and start. Once the timer has expired allow the pressure to release naturally. Taste, and adjust seasoning as needed.
- Serve warm topped with green onions, cilantro, extra shredded cheese, or other favorite toppings. Leftover chili will keep for 4-5 days in an airtight container in the fridge.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.
Looking for more? These are my favorite chili recipes…
3 Ingredient Crockpot Chili Cheese Dip
Five Ingredient Instant Pot Beef Chili
Did you make this recipe?
I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.