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Instant Pot Turkey Chili

Our Instant Pot Turkey Chili is a rich, hearty chili that's made in just 45 minutes, but it tastes like it simmered all day! The secret ingredient adds the perfect balance to this turkey chili and the turkey and beans are so tender!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
20 mins
Total Time
45 mins
Servings: 6 people
Calories: 208 kcal
Course: Main Course
Cuisine: Tex-Mex

Ingredients

  • 1 pound lean ground turkey
  • 2 teaspoons olive oil
  • 1 medium yellow onion diced
  • 1 Jalapeno pepper minced, more or less to taste
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 1 cup beef broth
  • 1 teaspoon cocoa powder
  • 3 tablespoons tomato paste
  • 15 ounces canned diced tomatoes
  • 15 ounces canned kidney beans drained
  • 8 ounces canned tomato sauce
  • 1 tablespoon apple cider vinegar

Instructions

    Cup of Yum
  1. Set the Instant Pot to saute and add the olive oil. Once hot, add the turkey, diced onion, and jalapeno. Brown the meat, breaking it up as it cooks. Add the garlic and continue cooking for 1 minute.
  2. Add the chili powder, cumin, paprika, and salt to Instant Pot and continue sauteing for 3-5 minutes, until the spices are fragrant.
  3. Add the beef broth to the pot and use a wooden spoon to scrape up any stuck bits on the bottom of the pot. This will prevent a burn error while pressure cooking.
  4. Add the cocoa powder, tomato paste, canned tomatoes (juices included), kidney beans, tomato sauce, and vinegar. Stir mixture to combine.
  5. Place the lid on the Instant Pot and set the vent to sealing.
  6. Cook on high pressure for 15 minutes. Let pressure release naturally.
  7. Remove the lid and stir to combine. Taste and add additional salt if desired.
  8. Serve topped with sour cream, cheddar, and corn chips or oyster crackers.

Notes

  • We remove the ribs and seeds from the jalapeno and this makes a very mild, family-friendly chili. For more spice, leave the seeds in and/or add an extra pepper.
  • We prefer light kidney beans in our chili, but any variety of canned beans should work well.
  • This recipe will also work with ground beef, if you're not a fan of turkey. 

Nutrition Information

Serving 1bowl Calories 208kcal (10%) Carbohydrates 22g (7%) Protein 24g (48%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 42mg (14%) Sodium 1534mg (64%) Potassium 880mg (25%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 1541IU (31%) Vitamin C 16mg (18%) Calcium 81mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 208

% Daily Value*

Serving 1bowl
Calories 208kcal 10%
Carbohydrates 22g 7%
Protein 24g 48%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 42mg 14%
Sodium 1534mg 64%
Potassium 880mg 19%
Fiber 7g 28%
Sugar 7g 14%
Vitamin A 1541IU 31%
Vitamin C 16mg 18%
Calcium 81mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.