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Instant Pot Turkey Chili Recipe
Get all of the classic flavors you know and love but much FASTER with this Instant Pot Turkey Chili recipe- a family favorite for Fall!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 servings
Calories: 327 kcal
Course:
Main Course , Soup , Lunch , Dinner
Cuisine:
American
Ingredients
- 2 Tbsp. olive oil
- 1 sweet onion finely diced
- 3 stalks celery finely diced
- 1 green bell pepper finely diced
- 1 lb. ground turkey 93/7
- ½ cup chicken broth
- 2 15-oz. cans red kidney beans
- 4 Tbsp. homemade chili seasoning
- 2 14-oz. cans diced tomatoes
- 1 8-oz. can tomato sauce
- 1 Tbsp. sugar
Optional Toppings:
- jalapeños thinly sliced
- sour cream can use dairy-free
- shredded cheddar cheese can use dairy-free
- green onions finely chopped
Instructions
- Saute Vegetables: Set a 6-quart Instant Pot to the sauté function and add olive oil along with diced sweet onion, celery, and bell pepper. Sauté for 2-3 minutes or until vegetables become tender.
- Cook and Crumble Turkey: Push vegetables to the side of the pot and add ground turkey. Cook for 3-4 minutes or until turkey is almost cooked through. Crumble turkey with a spatula or a potato masher.
- Add Broth, beans, and Seasonings: Pour in chicken broth and scrape the bottom of the pot to loosen up bits that are stuck. Add beans, seasoning mix, diced tomatoes, tomato sauce, and sugar. (Do not mix ingredients together. You want the tomatoes to stay towards the top while cooking.)
- Cover and Pressure Cook: Cover Instant Pot with a lid, make sure pressure release valve is set to sealed, and turn pot on high pressure for 12 minutes. Allow a 10-minute natural pressure release before opening the valve to release the steam.
- Finish with Toppings: Serve ground turkey chili with sliced jalapeños, green onions, sour cream, and/or cheese. Enjoy!
Cup of Yum
Notes
- To Prep-Ahead: Make up the seasoning mix beforehand. You can dice the vegetables the day before if needed.
- To Store: Store leftover chili in the fridge in an airtight container for up to 3 to 4 days.
- To Freeze: Chili is a great dish to freeze for later. Place leftovers in a freezer-safe container and store for up to 4 to 6 months.
- To Reheat: Warm up chili in a pot on the stove over medium-low heat.
Nutrition Information
Calories
327kcal
(16%)
Carbohydrates
39g
(13%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
42mg
(14%)
Sodium
885mg
(37%)
Potassium
1319mg
(38%)
Fiber
14g
(56%)
Sugar
12g
(24%)
Vitamin A
5354IU
(107%)
Vitamin C
35mg
(39%)
Calcium
126mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 327
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 885mg | 37% |
| Potassium | 1319mg | 28% |
| Fiber | 14g | 56% |
| Sugar | 12g | 24% |
| Vitamin A | 5354IU | 107% |
| Vitamin C | 35mg | 39% |
| Calcium | 126mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.