This Instant Pot Turkey Chili is hearty, cozy, and fast. I use smart layering to avoid burn warnings while keeping the deep, simmered flavor you want.
If you love healthy instant pot recipes, you’ll swoon for this lighter alternative to my almost-famous chili con carne.
Instant Pot Turkey Chili Ingredients
Simple pantry staples go into this shortcut ground turkey chili. If you like slow-cooked, try my turkey chili Crockpot recipe too!
- Olive oil
- Ground turkey: regular or lean ground turkey. Try my other healthy ground turkey recipes, too!
- Aromatic veggies: yellow onion, jalapeño, garlic
- Chili powder (the spice blend with ground chiles, oregano, ground cumin, etc. Try my chili seasoning recipe here.)
- Diced tomato
- Tomato paste
- Black beans and red kidney beans
- Water or chicken broth
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
Use what you have and tailor the heat and texture in this healthy chili recipe.
- Extra vegetables: Saute in some red bell pepper with the jalapeno. Red pepper actually works instead of the spicy chili pepper if you prefer to go fully mild.
- Bean swaps: Pinto beans or navy beans work great, like in my White Bean Turkey Chili recipe.
- Chicken chili: Use ground chicken or whole chicken pieces, like in my Healthy White Chicken Chili, Green Chicken Chili, or Cream Cheese Chicken Chili
- Extra spicy: A diced chipotle in adobo gives gentle smoke and heat. A dash of cayenne pepper can up the heat level, too.
Try my instant pot chili with ground beef, too!
How to Make Instant Pot Turkey Chili: An Easy Guide
Smart layering keeps tomatoes off the bottom of the pot so nothing scorches. You’ll get deep flavor without babysitting the pot.
Preheat and Brown the Turkey
Set the Instant Pot to Sauté mode and preheat until hot. Add oil, then turkey. Break it up a bit, then let it sit to brown before stirring. Browning adds big flavor fast.
Soften Aromatics and Bloom Spices
Stir in onion, garlic, jalapeño, chili powder, salt, and pepper. Cook until onions soften and spices are fragrant. This quick bloom makes it taste slow-simmered.
Add Liquid and Beans, Then Deglaze
Pour in the water or broth. Add black beans and kidney beans with the remaining salt. Scrape the bottom until perfectly smooth so nothing remains stuck. Deglazing prevents burn warnings.
Layer Tomatoes and Paste (Do Not Stir)
Pour diced tomatoes over top with their juices. Dollop the tomato paste across the surface. Do not stir. Keeping tomatoes off the bottom of the pressure cooker prevents scorching during pressure cooking.
Pressure Cook and Rest
Lock the lid and cook on High pressure for 12–15 minutes. Let it rest 10 minutes naturally, then quick release vent the remaining pressure. Open, stir well, and taste. Adjust salt and finish with lime if you like.
No-Burn Trivet Setup (Optional, Best Flavor)
For maximum depth, brown turkey, aromatics, spices, and tomato paste in a separate pan on the stove instead of using the sauté function. Stir in beans, tomatoes, and part of the liquid. In the Instant Pot, add 1 cup boiling water and a trivet lined with crumpled parchment. Spoon chili on top and pressure cook as above.
3 Common Mistakes When Making Turkey Chili
Here are the most frequent mix-ups to avoid when making this perfect meal for chilly nights:
- Stirring tomatoes into the base: Keep tomatoes and paste on top so sugars don’t scorch.
- Skipping deglazing: Even a thin fond layer can trip burn warnings. Scrape until smooth.
- Under-blooming spices: Give chili powder a minute in hot oil for depth.
Other Instant Pot Recipes You’ll Love:
- Instant Pot Roast Beef (melt-in-your-mouth tender!)
- Instant Pot Steak Recipe
- My BEST Instant Pot Chicken Soup
- Pressure Cooker Ham (juiciest way to make ham!
- Instant Pot Pulled Pork
Make Ahead and Storage
Cook once and enjoy easy meals all week.
Storing Leftover Chili
- Fridge life: Keeps up to 4 days in the refrigerator, and flavor even improves by day two. Store in an airtight container.
- Portion smart: Single-serve containers make grab-and-heat lunches easy.
Freezing
- Freeze flat: Zip bags or freezer safe containers with headspace. Label and date.
- Best window: Enjoy within 3 months for peak flavor.
- Thaw smart: Thaw overnight in the fridge or gently in the microwave.
Reheating Leftover Turkey Chili
- Stovetop: Medium-low heat, stir often. Add a splash of water if thick.
- Microwave: Cover loosely and heat in short bursts, stirring between.
- Refresh: Finish with lime and a pinch of salt to brighten.
How to Serve This Instant Pot Turkey Chili Recipe
I like my chili topped generously with garnishes and served with something crunchy or starchy on the side. Kids gobble it up.
Favorite Chili Toppings
- Shredded cheddar cheese, sour cream, green onions, diced red onion, sliced jalapeño, chopped cilantro, avocado, lime wedges, and crushed tortilla chips.
Side Dishes for Turkey Chili
- Spoon it over instant pot rice, instant pot mexican rice or fluffy basmati rice with your favorite toppings and
- Add brightness with my taco salsa and a drizzle of cilantro lime crema.
- Serve with cozy cornbread casserole or crisp coleslaw.
- Try crunchy-sweet mexican street corn off the cob on the side
Here are all my favorite side dishes for chili.
How to Make the Best Instant Pot Turkey Chili: Final Notes + Secrets
Maximize the results of your turkey chili with these key takeaways:
- Bloom the spice: Toast chili powder briefly in oil for richer flavor.
- Layer smart: Keep tomatoes and paste on top to prevent scorching.
- Salt in stages: Season early and at the end for balance.
- Don’t skimp on oil: Lean turkey needs a bit more to brown instead of steam.
- Rest and refresh: Let it sit 10 minutes. Finish with lime to brighten.
- Thicken wisely: Simmer on Sauté or stir in a bit of cornstarch slurry (1 tbsp cornstarch dissolved in 1-2 tbsp water).
FAQs About Instant Pot Turkey Chili
Keep tomatoes and tomato paste on top, do not stir, and fully deglaze the pot after sautéing. If your model runs hot, use the trivet with parchment method and 1 cup water underneath to prevent direct contact with the base.
Draining and rinsing gives a thicker, cleaner-tasting chili. If you keep some liquid, reduce added salt and expect a looser texture. I usually rinse for a balanced flavor and body.
Use 85–93% lean for the best balance of flavor and moisture. Very lean (99%) can taste flat and may not brown well. Add a bit more oil if using extra-lean turkey.
Cook on High pressure for 12–15 minutes with a 10-minute natural release. Turkey and canned beans don’t need long; this window develops flavor without overcooking.
Yes. Increase turkey slightly or add diced bell peppers for body. Reduce liquid a little to keep it thick. Keep the tomato layering and deglazing steps the same.
Yes. A diced chipotle in adobo adds smoke and heat. A small pinch of unsweetened cocoa can add subtle complexity. Start small, taste, and adjust.
A 6 to 8 quart model gives enough headroom and reduces burn risk. Smaller pots can overfill and run hot, which may trigger warnings.
Use Sauté with the lid off to reduce slightly, or stir in a spoon of masa harina and simmer a few minutes. Both methods add body without muddling flavor.
It keeps up to 4 days in the fridge and freezes well for about 3 months. Cool quickly, portion, label, and reheat gently with a splash of water if it thickens.
Stop and release pressure. Open and scrape the bottom clean while adding ½ to 1 cup water. Rebuild layers with tomatoes on top and avoid stirring them in. Use the trivet with parchment method if needed.
Other Ground Turkey Recipes You’ll Love
Healthy Instant Pot Turkey Chili (Easy Recipe!)
Ingredients
- 2 tbsp olive oil
- 2 lbs ground turkey
- 3 cups chopped onion about 2 medium
- 1 jalapeño finely chopped
- 2 tbsp minced garlic about 6 cloves
- ¾ cup chili powder chili seasoning blend
- 3 tsp kosher salt divided use
- ½ tsp black pepper
- 3 cups water or chicken broth *
- 2 15- oz cans black beans rinsed and drained
- 2 15- oz cans kidney beans rinsed and drained
- 1 28- oz can diced tomato undrained
- 1 6- oz can tomato paste
Instructions
Saute the Base
- Preheat the Instant Pot on sauté mode until hot. Add oil, then ground turkey. Break it up, then let it cook without stirring until browned, 3–4 minutes.
- Stir in onion, jalapeño, garlic, chili powder, 1 tsp salt, and black pepper. Cook, stirring, until onions are softened, about 6 minutes.
Add Liquid and Beans
- Stir in the water or broth, black beans, kidney beans, and remaining 2 tsp salt. Scrape the bottom of the pot thoroughly until it feels totally smooth.
Layer Tomatoes
- Pour in diced tomatoes with their juices and the tomato paste. Do not stir them in.
Pressure Cook
- Lock the lid and set valve to Sealing. Pressure Cook on High for 12–15 minutes. Let pressure release naturally for 10 minutes, then quick release. Stir and taste. Adjust seasoning before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All of these recipes look great! I will be trying them soon! Thank you.
Really enjoyed this chili! Thinking about trying it again with beef. Thank you for all the great tips!!