Instant Pot Chili

Name: Instant Pot Chili
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound lean ground turkey; 1 large yellow onion; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 1 tablespoon chili powder; 2 teaspoons chipotle chile powder; 2 teaspoons ground cumin; 1 teaspoon garlic powder; 2 medium sweet potatoes; 1 medium red bell pepper; 1 (28-ounce) can crushed tomatoes; 2 (15-ounce) cans beans of your choice*; 1 ½ - 2 ½ cups low-sodium chicken broth; For serving: cilantro

User Reviews

0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 servings
Calories
359 kcal
Course
Main Course
Cuisine
American

Instant Pot Chili

Iris Warren

Report

This easy Instant Pot chili with ground turkey, beans, and sweet potatoes is hearty and flavorful. It's the BEST Instant Pot chili ever!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

1 tablespoon extra-virgin olive oil
1 pound lean ground turkey
1 large yellow onion chopped
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon chili powder
2 teaspoons chipotle chile powder
2 teaspoons ground cumin
1 teaspoon garlic powder
2 medium sweet potatoes peeled and cut into ½-inch dice
1 medium red bell pepper diced
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans beans of your choice* rinsed and drained
1 ½ - 2 ½ cups low-sodium chicken broth or beef broth
For serving: cilantro avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Set an Instant Pot** to saute and drizzle in the olive oil. When the oil is hot and shimmering, add the turkey, onion, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, breaking apart and browning the meat until the turkey is no longer pink and the onion begins to soften, about 7 minutes.
Add chili powder, chipotle chili, cumin, and garlic powder. Let cook until fragrant, about 30 seconds.
Add the sweet potatoes, bell pepper, crushed tomatoes, beans, and 1 1/2 cups of chicken broth. Stir well.
Cover, seal, and set to cook on high pressure for 10 minutes.
Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional chicken or beef broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.

Notes

any mix of black beans, dark red kidney beans, light red kidney beans, pinto beans, or chickpeas. I used 1 can of black and 1 can of light red kidney.
*INGREDIENT NOTE: Choose any mix of black beans, dark red kidney beans, light red kidney beans, pinto beans, or chickpeas. I used 1 can of black and 1 can of light red kidney.
**TIP: If your Instant Pot is 6 quarts (this is the standard size), do not try to multiply this recipe. As written, it will fill the Instant Pot almost to the max line.
TO STORE: Store leftovers in the refrigerator for up to 5 days.
TO REHEAT: Gently rewarm chili in a Dutch oven on the stovetop over medium-low heat, adding splashes of broth as needed to thin the chili. You can also reheat this recipe in the microwave.
TO FREEZE: Instant pot chili can be kept in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
TO MAKE IN A SLOW COOKER: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or low for 3 to 4 hours, until the sweet potatoes are tender.
TO COOK ON THE STOVETOP: Sauté the turkey, onions, pepper, and spices as directed, then add the remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes.

Nutrition Information

Show Details

Serving 1(of 6), about 2 cups, without toppings Calories 359kcal (18%) Carbohydrates 50g (17%) Protein 31g (62%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.01g Cholesterol 42mg (14%) Potassium 1318mg (38%) Fiber 15g (60%) Sugar 8g (16%) Vitamin A 12083IU (242%) Vitamin C 39mg (43%) Calcium 122mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 359 kcal

% Daily Value*

Serving	1(of 6), about 2 cups, without toppings
Calories	359kcal	18%
Carbohydrates	50g	17%
Protein	31g	62%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.01g	1%
Cholesterol	42mg	14%
Potassium	1318mg	28%
Fiber	15g	60%
Sugar	8g	16%
Vitamin A	12083IU	242%
Vitamin C	39mg	43%
Calcium	122mg	12%
Iron	6mg	33%