Instant Pot Turkey Chili
User Reviews
5
Instant Pot Turkey Chili
Description
Instant Pot Turkey Chili features ground turkey browned with onions and garlic, simmered in a tomato sauce enriched by diced tomatoes, tomato sauce, ketchup, and seasoned with chili powder, salt, and bay leaf. Pinto beans add creaminess and body to the chili. Cooking everything under pressure in the Instant Pot shortens cooking time while developing robust flavors and tender textures.
The chili’s flavor is balanced between the tang of tomatoes, the mild spice of chili powder, and the savory depth from garlic and herbs. The beans provide a soft, hearty texture that complements the ground turkey. The quick release of pressure after cooking preserves the freshness of the ingredients and keeps the chili vibrant rather than stewed.
This chili pairs well with classic accompaniments like cornbread and corn chips, and toppings such as cheese, sour cream, green onions, cilantro, and avocado add layers of creaminess and freshness. It works well as a comforting winter meal or for crowd gatherings, adaptable to various protein and bean substitutions as noted.
To simplify preparation, the turkey mixture can be browned ahead of time and refrigerated. Leftovers store well refrigerated for several days or frozen up to three months. The recipe can also be adapted for slow cooker use by cooking the meat first, omitting broth, and slow cooking on low or high settings.
Ingredients
- 1 tablespoon olive oil
- 1 onion medium, chopped
- 2 teaspoons garlic finely minced or grated
- 2 lbs. ground turkey (I used 93% lean ground turkey, but any ground turkey will work)
- ½ cup chicken broth or beef broth or water
- 1 (28 ounce) diced tomatoes or use two 14.5 ounce cans of Red Gold® Petite Diced Tomatoes, Red Gold®, petite, canned, not drained
- 8 ounces tomato sauce Red Gold® Chili Ready, or regular Red Gold® tomato sauce, about ¾ cup
- ¼ cup ketchup Red Gold® brand
- 1 (16 ounce) pinto beans or kidney beans, canned, drained and rinsed
- 2 tablespoons chili powder
- 1 ½ teaspoons salt
- 1 bay leaf
- cayenne pepper optional dash
- cornbread for serving, sliced or diced accordingly
- corn chips
- cheese
- sour cream
- green onions
- cilantro
- avocado
- red onion
Instructions
- Turn the Instant Pot to “Sauté” or “Sear” mode; heat olive oil in the pot. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5-7 more minutes. Drain fat and return turkey mixture to the pot.
- Add the broth, diced tomatoes, tomato sauce, ketchup, beans, chili powder, salt and bay leaf to the pot. Stir to combine.
- Turn the Instant Pot to the “Chili” setting (or if you don’t have a “Chili” setting, use the manual setting on “High”) and place the lid on the pot. Cook for 18 minutes. It will take the pot about 10-12 minutes to come to pressure before the 18-minute timer starts running, so be sure to account for that additional time when preparing the meal. When the timer is done and your chili is ready, perform a quick release with the vent.
- Remove bay leaf, ladle chili into bowls, and garnish with optional toppings!
Notes
- Ground turkey can be substituted with ground beef or chicken without affecting the recipe significantly.
- Beans such as black beans, garbanzo beans, or kidney beans can replace pinto beans as preferred.
- If unavailable, regular tomato sauce can be used instead of Red Gold Chili Ready Tomato Sauce.
- Chili can be prepared ahead and stored in airtight containers refrigerated for 3 to 4 days or frozen up to 3 months for longer storage.
- Browning the turkey mixture in advance saves prep time on cooking day.
- For a bean-free chili, increase turkey quantity or add corn kernels as an alternative.
- This recipe can be adapted for slow cooker use by cooking the meat and vegetables first, then slow cooking without broth for specified times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9cups
Amount Per Serving
Calories 2416 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 241.6kcal | 12% |
| Carbohydrates | 17.9g | 6% |
| Protein | 23.4g | 47% |
| Fat | 9g | 14% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1.2g | 6% |
| Cholesterol | 71.1mg | 24% |
| Sodium | 766.2mg | 32% |
| Potassium | 136.4mg | 3% |
| Fiber | 5.5g | 22% |
| Sugar | 4.6g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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