Instant Pot Turkey Chili {Ground}
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Quick and easy instant pot turkey chili recipe, homemade with simple ingredients in 30 minutes. Full of spices, beans, ground turkey, veggies.
With the Super Bowl right around the corner, this chili will be a large group life saver. It is filling, can be customized to individual liking with toppings, and is so easy to make thanks to the Instant Pot. No need to stand over the stove all day or begin cooking in the morning just for it to be done on time. It is also a rather healthy meal to balance out all those party snacks and treats. Try this Sweet Potato Chili (One Pot), Vegetarian Chili (One Pot), or Easy Chili Recipe (One Pot) for other variations of this dish.
How to make easy instant pot turkey chili recipe from scratch?
- Brown ground turkey– Using the “Saute” mode.
- Add onions and garlic– Saute.
- Add ingredients– Including broth, peppers, kidney beans, cannellini beans, fire roasted tomatoes, fire roasted green chiles, tomato paste, chili powder, cumin powder, oregano, paprika, salt, pepper, and mix.
- Cook– On “Manual” setting.
- Remove lid– Mix in corn.
- Cook– Uncovered on the “Saute” mode until reduced and thickened.
- Serve– In bowls with toppings. Enjoy!
What to serve with healthy ground turkey chili?
- Bread– Such as cornbread, breadsticks, dinner rolls, biscuits, or garlic bread.
- Pasta– Such as Instant Pot Mac and Cheese or even just plain macaroni or elbow noodles.
- Salad– Such as Easy Green Salad (One Bowl), Best Summer Salad (One Bowl), or Easy Kale Salad (One Bowl).
- Coleslaw– Like this Creamy Coleslaw (One Bowl), Oil and Vinegar Coleslaw (One Bowl), or Apple Coleslaw (One Pot).
- Sandwiches– Such as a simple Best Grilled Cheese Sandwich (One Pan), Easy Egg Salad Sandwich (One Pan), or Easy Tomato Sandwich (One Pan).
- Quesadilla– Such as this Best Cheese Quesadilla (One Pan), Vegetarian Quesadilla (One Pan), or Chicken Quesadilla (One Pan)
How to thicken chili? How to thin it out?
Use an immersion/hand blender to blend a small portion of this chili to thicken it up. Don’t blend it fully! You can also remove about 1 cup of the chili and blend it separately in a bowl, and then mix it back into the pot. Another option is to cook it uncovered for a bit longer to reduce any excess liquid. If you decide to add rice or quinoa, that would also absorb a lot of the extra liquid and make this dish thicker. To thin it, simply add more water or broth.
Key ingredients
- Meat– I used ground turkey for this recipe.
- Vegetables– Such as tomatoes, onions, and peppers.
- Beans– I used both cannelinni and red kidney beans.
- Seasoning– Including chili powder and cumin.
- Broth– Chicken or vegetable broth will work.
Chili toppings and garnishes
Sour cream– Use full fat for maximum flavor. I also use plain Greek yogurt often as a slightly healthier option.
Jalapenos– For a spicy kick. You can use fresh, jarred, or pickled.
Fresh herbs– Such as roughly chopped cilantro, parsley, or green onions.
Avocado– You can slice them, or dice them into small pieces too. This can also be replaced with Guacamole (One Bowl).
Diced tomatoes– Such as sliced cherry tomatoes.
Finely chopped onions- Red onions taste the best, and give a nice color.
Tortilla chips– To add a little crunch.
Lettuce- Thinly shredded is perfect.
Cheese– Such a shredded cheddar, colby jack, pepper jack, or Mexican blend cheese.
Limes– Fresh lime wedges add the perfect bright citrus flavor.
Olives– Black olives are the best.
Salsa– Such as Pico De Gallo (One Bowl) or Salsa Verde (Blender).
Homemade chili seasoning blend
Make a homemade seasoning blend by mixing together the following ingredients:
- 2 tbsp Chili powder
- 1 tsp Cumin powder
- 1/2 tsp Oregano (Dried)
- 1/2 tsp Paprika
- 1/2 tsp Cayenne pepper
- Salt- To taste
- Pepper- To taste
All the ingredient quantities can be adjusted, based on your preference.
Variations
Other meat options– Such as ground beef or shredded chicken.
Add other spices– Such as turmeric, Bay leaves, Mexican seasoning, or use smoked paprika instead of regular.
Try other beans– Such as black beans or pinto beans.
Add other veggies– Such as zucchini, green beans, mushrooms, sweet potatoes, or pumpkin puree. Sometimes, I just add frozen veggies because I always have some on hand.
Add quinoa– For additional heartiness and chunkiness.
Add chocolate– A little bit of unsweetened cocoa powder or unsweetened chocolate. It adds a rich flavor that balances the heat. It doesn’t make it taste like dessert at all! I promise.
Add balsamic or red wine vinegar– It brings another layer of flavor that pairs well with all the ingredients.
Make it spicy– Add red pepper flakes, cayenne pepper, or jalapenos to increase the heat.
Make it vegetarian– Leave out the meat and use vegetable broth. You can always add more veggies to increase the heartiness.
Tips and techniques
Use low sodium broth– Because this prevents the dish from becoming too salty.
What broth to use? You can use either chicken or vegetable broth in this recipe. Use what you have, or what you prefer.
Can this be made on stovetop? Of course, follow the same order of the recipe, but use a dutch over or large pot instead. Then, allow the chili to simmer on the stove for a few hours to really deepen the flavors.
Draining grease is not necessary– Because turkey meat is already so lean but if you want, you can do it….
Why should I brown meat? Because this adds so much flavor. Even if you want to, don’t skip this step!
Deglaze pan– Because this allows you to really enjoy those flavorful brown bits.
Broth vs. Water-I prefer broth because it adds more flavor without diluting the chili flavor. I prefer to use it over water.
Adjust spices and herbs– Add more or less, according to your taste and preference.
How to release Instant pot? After cooking on “Manual” mode for 5 minutes, do a quick pressure release.
What kind of tomatoes to use? I use fire roasted tomatoes because they contain so much more flavor, but you can use whatever diced tomatoes you prefer.
Drain and rinse beans– Because this removes all the preservatives from the beans and gives the best flavor and texture.
Storage of homemade chili
Refrigerate– In a sealed container for up to 3 days.
Freeze– Let it cool completely. Then, place in sealed freezer containers and freeze for up to 1 month. You can also store it in sealed freezer bags.
Reheat– When you are ready to enjoy it again, remove it from the freezer and thaw in the fridge overnight. Heat in a nonstick pot on the stovetop or in the microwave. Add some water or broth, if it’s too thick.
More easy instant pot meals
- Easy Instant Pot Taco Soup
- Instant Pot Potato Soup (Creamy)
- Instant Pot Pork Tenderloin
- Instant Pot Sausage and Potatoes
- Instant Pot Vegetable Pasta
Instant Pot Turkey Chili
Ingredients
- 2 tbsp Oil
- 1 pound Ground turkey
- 1 cup Onion , Finely chopped
- 3 cloves Garlic , Finely minced
- 1.5 cups Broth , Chicken or vegetable, Low sodium
- 1 Pepper, Red, Green, Yellow or Orange, Diced
- 1 can Red kidney beans, 15 oz. can, Drained and Rinsed
- 1 can Cannellini beans , 15 oz. can, Drained and Rinsed, Can use pinto beans instead
- 2 cans Fire roasted tomatoes, Diced, 14.5 oz. cans
- 1 can Fire roasted green chiles , 4 oz. can
- 1 tbsp Tomato paste
- 2-3 tbsp Chili powder, Start with 2 tbsp and add 1 more tbsp at the end, if necessary after tasting
- 1 tsp Cumin powder
- 1 tsp Oregano , Dried
- 1/2 tsp Paprika
- Salt , To taste
- Pepper, To taste
- 1 cup Corn , Frozen, Or use a mixture of frozen veggies instead of just corn
Instructions
- Turn on the "Saute" mode in the instant pot.
- When the pot is hot, add oil.
- Add ground turkey and cook for for 3-4 minutes, breaking into small pieces with your spoon until browned and no longer pink.
- Optional: Remove from heat and drain grease, if you like. Since ground turkey is quite lean, I usually skip this step.
- Add onions and garlic and saute for a few minutes until onions are partially softened and garlic is fragrant.
- Optional: Deglaze pan with 1/2 cup broth if you like and scrape off the flavorful brown bits (if any) from the bottom of the pot.
- Add broth, peppers, kidney beans, cannellini beans, fire roasted tomatoes, fire roasted green chiles, tomato paste, chili powder, cumin powder, oregano, paprika, salt, pepper.
- Mix until combined.
- Put the lid on and turn the valve to “Sealing.”
- Select “Manual” mode and set the timer for 5 minutes.
- When the cook time is over, do a quick pressure release.
- Remove lid and mix in corn.
- Cook uncovered on the "Saute" mode until mixture is reduced and thickened to your desired consistency.
- Serve in bowls with toppings of your choice. Enjoy
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days. Since it thickens over time, reheat in the microwave with a splash of water or broth.
