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

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


  • 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


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


  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.


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