Instant Pot Turkey Chili Recipe

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This Instant Pot Turkey Chili recipe is a delicious pot of chili that is ready for dinner with minimal time or effort. It’s a one-pot meal!

The weather is changing!! Autumn is showing its first hints with cooler breezes, less humidity, and a shift in the air. I love it!! I know it’s the end of August, but our weather here has been getting just a tiny bit fall-like, and I couldn’t be happier. Pumpkin things are in the stores (yes, I’ve already purchased a few), and I feel like I’m sitting on my front porch with my pitchfork willing autumn into existence.

So with the turn of weather, I simply had to make chili for dinner. The evening was cool, the skies were overcast and chili was the perfect meal for us. The only thing I wish is that I had made some cornbread to go with it. But it was super tasty without it!

ONE POT MEALS

The one thing I love about the Instant Pot is that most meals are truly a one-pot meal. This means I don’t have a pile of dishes in the sink, and that’s always a good thing. This delicious chili gets made from start to finish in your Instant Pot. The only other things you’ll need are a cutting board and knife! (Oh, and a can opener!)

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INSTANT POT RECIPES:

• Southwestern Turkey Chili
• Traditional Turkey Chili

Instant Pot Turkey Chili

This is a no-bean chili recipe. If you prefer beans with your chili, simply stir in a can or two of drained/rinsed pinto beans. Just be sure to use a larger Instant Pot (8 qt) if you do that. I made this chili in a 6 qt pot and adding beans would fill the pot too full for proper cooking. If you have a 6 qt. pot and want beans, simply stir them in at the end.

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Course: Chili, Main Course

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 9 minutes minutes

Natural Release Time: 15 minutes minutes

Total Time: 44 minutes minutes

Servings: 14 servings

Calories: 174kcal

Equipment

• Instant Pot (6-8 qt)

Ingredients

• 1 ½ cups chopped red onion (about 1 medium onion)
• 2 tbsp. oil
• ¼ cup minced garlic (about 1 whole head)
• 1 cup chopped bell peppers (any color you prefer – about 1 medium pepper)
• 8 oz. package sliced mushrooms
• 56 oz. canned diced tomatoes (two 28 oz. cans)
• 1 lb. frozen corn
• 2 lb. ground turkey
• 1 tbsp. ground cumin
• 1 tbsp. ground coriander
• 1 tbsp. paprika
• 1 tbsp. garlic powder
• 2 cups chicken broth (low sodium is best, no sugar added)

US Customary – Metric

Instructions

• Put the onions and the oil into the IP insert and press "Sauté". Sauté the onions until they are translucent (about 5 minutes)
• Add in the garlic and stir for 1 minute.
• Add the ground turkey and stir until it's browned.
• Add in the bell peppers and mushrooms and stir for another minute.
• Stir in the remaining ingredients and turn off the IP.
• Secure the lid on your IP and close the vent.
• Press the "Manual" button and and adjust pressure to "high" and time to 9 minutes.
• Allow for a 15 minute natural release at the end of cooking time.
• Open the vent and allow the steam to escape (don't burn your hand!)
• When the steam is all out, remove the lid.
• Season with salt to taste and serve with your favorite toppings such as sour cream or shredded cheese. (Mini Chef likes parmesan cheese on his!)

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 174kcal | Carbohydrates: 18g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 327mg | Potassium: 738mg | Fiber: 3g | Sugar: 4g | Vitamin A: 765IU | Vitamin C: 43mg | Calcium: 76mg | Iron: 4mg