Instant Pot Classic Turkey Chili

It couldn’t be easier or speedier to make delicious, thick, and hearty chili in the Instant Pot. Pressure cooking helps the flavors develop quickly in this lightened up take on the classic. Any leftovers (if you somehow have any!) freeze beautifully too.

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2 tablespoons olive oil
1 large onion diced
1 poblano or green pepper finely chopped
1 lb ground turkey
1 teaspoon salt
1 tablespoon minced garlic
2 tablespoons tomato paste
2 tablespoons ancho or regular chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon coriander
1 15 oz can tomato puree
1 15 oz can fire roasted or regular diced tomatoes
1/2 cup beer or chicken broth
2 15 oz cans kidney or black beans rinsed & drained
2 tablespoons lime juice
Optional garnishes: pickled jalapenos, diced onion, sliced scallion, shredded cheese, sliced olives, salsa, hot sauce, crushed tortilla chips
Nutritional Information
228kcal Calories
26g Carbohydrates
21g Protein
5g Fat
31mg Cholesterol
462mg Sodium
887mg Potassium
8g Fiber
5g Sugar
1090IU Vitamin A
27.6ml Vitamin C
69mg Calcium
4.4mg Iron


Set Instant Pot to Saute High and add olive oil.
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Add onion, poblano, turkey, and salt and cook, stirring frequently until turkey is no longer pink and vegetables have softened.
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Hit Cancel to turn Saute off. Add remaining ingredients, seal lid, and set to Pressure Cook High for 15 minutes.
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When cook time is done, allow to slow release. Stir in lime juice and season to taste with salt and pepper. Serve with optional garnishes.
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Chef Tips: Feel free to swap in spicier peppers or chili powders to give this dish more of a kick or even ground beef for the turkey for a more traditional chili. This dish is also fantastic to make ahead for a party! Just rewarm on Slow Cook directly in your Instant Pot, serve with a fun fixings bar, and your work is done.

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