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    Home » Soup

    Instant Pot Turkey Chili

    Feb 28, 2019 · 5 Comments

    Jump to Recipe

    Easy Instant Pot Turkey Chili. Loaded with veggies. Perfect for busy weeknights.

    Bowl of Turkey Chili. Topped with shredded cheese and pickled jalapeños.

    Around here, “Do you want chili for dinner?” usually means one thing: veggie chili. It’s the recipe we go to again and again. (and again.)

    But sometimes I mix things up a bit and make…turkey chili. I know. I’m a wild woman over here.

    This recipe borrows heavily from my veggie chili. It’s loaded with celery, carrots, peppers, and onions. (And garlic. Mustn’t forget the garlic!) If you prefer your chili as a meat-only affair, I’m afraid this one isn’t for you.

    Easy Instant Pot Turkey Chili: The Ingredients

    The Turkey

    For the best flavor, use a low-fat ground turkey that’s labeled 85 to 93% lean rather than one that’s ultra low-fat (95% lean and above).

    It’s important to cook the turkey, browning and crumbling as it cooks, before adding the rest of the ingredients. This step adds flavor and prevents the turkey from cooking in large clumps.

    The Vegetables

    Carrots, celery, onion, green pepper, and garlic make the chili filling and flavorful. To save time, chop your vegetables the night before you plan on making the chili. Store the prepped vegetables in the refrigerator overnight.

    The Beans

    I like this recipe with pinto beans. But, really, use any canned bean you like. Why canned beans? Because dried beans take too long to cook and the other ingredients would overcook by the time the beans were ready.

    The Spices

    A mild chili powder works really well in this recipe. I like Penzey’s regular chili powder. If you prefer the chili with a bit of a kick, add a little dried chipotle and/or some cayenne powder.

    Cooked turkey chili in Instant Pot

    Troubleshooting

    The Burn Message Appeared.

    Note: This recipe was created for a six-quart pressure cooker. If you use a larger pressure cooker, the burn message can appear. Follow the steps below to see if it solves the problem. 

    If you’re using a six-quart pot and get the message, here’s what to do: vent any pressure and safely remove the lid from the pressure cooker. Scrape the bottom of the pot to remove any stuck-on pieces of food. Then add about a 1/2 cup water. Stir. Replace the lid. Cook as directed.

    The Chili is Too Thin

    The consistency of crushed tomatoes varies from can to can. If the finished chili is thinner than you’d like, select the “saute” setting. Allow the cooked chili to simmer, uncovered, for a few minutes. If the chili is very thin, add a tablespoon or two of tomato paste. Stir to combine.

    Bowl of Turkey Chili. Topped with shredded cheese and pickled jalapeños.

    FAQs

    How to Store Leftover Chili?

    Cool chili. Store covered in the refrigerator for up to three days.

    What to Serve with Chili?

    Cornbread

    Corn chips

    Grilled Naan

    What toppings go well with chili?

    1. Grated cheese
    2. Chopped red or green onions.
    3. Guacamole or chopped avocado
    4. Sour cream
    5. Pickled jalapenos
    Bowl of Turkey Chili. Topped with shredded cheese and pickled jalapeños.
    5 from 1 vote
    Print

    Easy Instant Pot Turkey Chili

    Easy Instant Pot Turkey Chili. Loaded with veggies. Not too hot! Perfect for families and busy weeknights. 

    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6 servings

    Ingredients

    • 1 tablespoon olive oil
    • 1 pound lean (85 to 93%) ground turkey
    • 1 medium onion, finely chopped
    • 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 or put through a garlic press
    • 1 (28-ounce) can crushed tomatoes
    • 1 (15-ounce) can pinto beans, drained and rinsed
    • 1/2 cup water
    • 3 tablespoons chili powder
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon kosher salt

    Toppings

    • thinly sliced scallions
    • shredded cheddar cheese
    • diced avocado
    • sour cream
    • diced red onions
    • chopped cilantro

    Instructions

    1. Place the oil in the insert of a 6-quart 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, pinto beans, water, chili powder, cumin, and salt. Stir to combine.
    3. Secure the lid and close the vent. Set the cook time for 15 minutes at high pressure. When the cooking time completes, open the valve to quick release the pressure. Open the lid away from your face. Stir the chili. Serve the chili with your desired toppings.

    RECIPE NOTES

    1. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

    Reader Interactions

    Comments

    1. Pat says

      March 03, 2019 at 9:56 pm

      Very tasty. This recipe surprised me with how easy it was to prepare. I used chipotle chili as well as Mexicana chili and the taste was wonderful. I’ll use this many ties over.

      Reply
      • Elizabeth says

        April 02, 2019 at 10:27 am

        So glad you enjoyed it!

        Reply
    2. Carolyn says

      June 18, 2019 at 8:57 pm

      If you double the recipe do you add more cooking time ??

      Reply
      • Elizabeth says

        August 21, 2019 at 3:26 pm

        No. You don’t need to increase the cooking time. Enjoy!

        Reply
    3. Rebecca says

      November 13, 2020 at 7:49 pm

      5 stars
      Followed this to the T and it was great! Perfect consistency and full of flavor!

      Reply

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    Elizabeth Barbone

    Elizabeth Barbone is the founder and recipe developer behind Cook Fast, Eat Well. A food writer for over 15 years, she's built a reputation for creating easy recipes that work.

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