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–+ servings
Instant Pot Turkey Chili in a bowl with chili toppings.
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5 from 2 votes

Healthy Instant Pot Turkey Chili (Easy Recipe!)

A hearty, cozy Instant Pot turkey chili that's healthy and made quickly. Scorch-proof layering keeps the flavor deep without burn warnings.
Prep Time10 minutes
Cook Time35 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Instant Pot Turkey Chili, Turkey Chili Instant Pot Recipe
Servings: 8
Author: Jennifer Pallian BSc, RD

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

Chicken broth: If using chicken broth instead of water, reduce the salt to 2 tsp then adjust at the end. 
Burn Prevention: Keeping tomatoes and tomato paste on top avoids scorching. Deglaze the pot fully after sautéing.
Trivet + Parchment Option: For total burn-proof cooking, sauté in a Dutch oven, then set up the Instant Pot with 1 cup water, a trivet, and parchment barrier. Add chili on top and pressure cook as directed. 
Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently with a splash of water if thick.

Nutrition

Calories: 390kcal | Carbohydrates: 45g | Protein: 39g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 2030mg | Potassium: 1659mg | Fiber: 18g | Sugar: 11g | Vitamin A: 7203IU | Vitamin C: 22mg | Calcium: 176mg | Iron: 9mg