Quick & Healthy Instant Pot Turkey Chili: Your Ultimate Weeknight Comfort Food
As soon as the crisp autumn air arrives and temperatures begin to drop, my thoughts immediately turn to warm, comforting meals that can chase away the chill. There’s something inherently satisfying about a hearty bowl of chili or a steaming cup of soup during the colder months. For years, my go-to has been a classic Crock Pot Chili recipe, which has proven to be a consistent crowd-pleaser and one of the most beloved dishes on our blog.
However, with the marvel of modern kitchen appliances, we can now achieve that same deep, slow-cooked flavor in a fraction of the time. This recipe takes everything you love about traditional chili and makes it even better: lighter, healthier, and incredibly fast to prepare, thanks to the Instant Pot. Swapping ground beef for lean ground turkey not only cuts down on fat but also makes for a delightfully savory and wholesome meal that doesn’t compromise on taste.
One of the primary reasons the Instant Pot has become a staple in so many kitchens, including mine, is its incredible efficiency. It’s a game-changer for dishes that typically demand hours of simmering to develop rich flavors and tender textures. Think about Instant Pot Pulled Pork – you get all the succulence and depth of flavor of a dish that’s been cooking all day, but it’s ready in a fraction of the time. This same magic applies to our turkey chili.
Traditionally, chili requires at least an hour of gentle simmering on the stovetop, with many recipes advocating for even longer cook times to truly meld the flavors. The beauty of the pressure cooker is that it dramatically accelerates this process. By cooking under high pressure, the ingredients are infused with flavor quickly and efficiently, making it taste as though it’s been lovingly simmered for hours, even when it’s ready in mere minutes.
Why Instant Pot Turkey Chili is Your New Favorite
This Instant Pot Turkey Chili isn’t just fast; it’s a remarkably flavorful and wholesome option for any meal. Using ground turkey instead of beef makes it a lighter dish, perfect for those looking for a healthier alternative without sacrificing the robust taste that chili is famous for. The Instant Pot seals in moisture and cooks ingredients evenly, resulting in a chili that is consistently tender, thick, and deeply satisfying.
Beyond its speed and health benefits, this recipe is incredibly versatile. It’s a fantastic base for all your favorite toppings and can be customized to suit any palate, from mild to extra spicy. Whether you’re hosting a casual gathering, feeding a hungry family, or simply craving a warm bowl of comfort, this Instant Pot Turkey Chili delivers every time.
Mastering Instant Pot Turkey Chili: Step-by-Step
Making this incredible turkey chili in your Instant Pot is surprisingly straightforward. Follow these steps for a perfect batch every time:
- Sauté the Aromatics: Begin by activating the Instant Pot’s “Sauté” function and allowing it to heat up. Add a tablespoon of olive oil, then introduce the ground turkey. Break it up with a spoon as it cooks.
- Build Flavor: Once the turkey is mostly broken up and starting to brown, add the finely chopped onions. Continue to cook for 3-5 minutes, stirring occasionally, until the turkey is fully cooked through and the onions have softened and become translucent.
- Infuse with Garlic: Stir in the minced garlic and cook for just about a minute until its fragrant aroma fills your kitchen. Be careful not to burn the garlic, as it can turn bitter.
- Deglaze for Depth: Slowly pour the beer into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This crucial step, known as deglazing, adds incredible depth of flavor and helps prevent a “burn” warning on your Instant Pot. If you prefer not to use beer, beef broth or even chicken broth makes an excellent substitute.
- Combine & Pressure Cook: Now, add all the remaining ingredients to the pot: chili beans, crushed tomatoes, chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper. Stir everything until it’s well combined.
- Seal and Cook: Securely cover the Instant Pot with its lid and lock it into place. Ensure the steam release valve is set to the “Sealing” position. Cook under high pressure for 10 minutes.
- Release & Serve: Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the steam release valve to the “Venting” position. Once all the pressure has been released and the float valve drops, you can safely open the lid. Give the chili a good stir, and it’s ready to be served!
How To Achieve Your Preferred Chili Thickness
This Instant Pot Turkey Chili typically comes out perfectly thick and hearty, but if you prefer an even denser consistency or find your batch a bit thinner than desired, there’s an easy fix:
- Return to Sauté: Once the lid is safely off your Instant Pot, turn the “Sauté” function back on.
- Prepare a Slurry: In a small bowl, whisk together 2 Tablespoons of cornstarch with 3 Tablespoons of cold water until a smooth slurry is formed. This prevents lumps when added to the hot chili.
- Thicken & Simmer: Gradually stir the cornstarch slurry into the simmering chili. Bring the chili to a gentle boil and let it simmer for just 2-3 minutes. You’ll notice it start to thicken beautifully. Continue stirring occasionally until it reaches your desired consistency.
Another trick for a thicker chili, if you prefer not to use cornstarch, is to mash about half a cup of the beans against the side of the pot with your spoon. This naturally releases starches and adds body to the chili without altering the flavor significantly.
Understanding Instant Pot Chili Cooking Times
The beauty of making chili in the Instant Pot lies in its speed. The actual pressure cooking time is incredibly short: just 10 minutes! However, it’s important to account for the additional time required for browning the meat and softening the onions before pressure cooking, as well as the time it takes for the Instant Pot to come up to pressure and then release it.
Factoring in the initial sautéing (about 5-7 minutes), the pressure build-up (typically 10-15 minutes depending on volume and starting temperature), the 10-minute pressure cook, and a quick pressure release (around 2-5 minutes), your delicious, thick, and hearty bowl of chili can be on the table in approximately 35-40 minutes from start to finish. You simply can’t beat that for a homemade, flavorful chili!
Customizing Your Turkey Chili: Endless Possibilities!
This Instant Pot Turkey Chili recipe is a fantastic foundation, but it’s also incredibly adaptable. Feel free to experiment with additions to make it uniquely yours:
- Spice it Up: If you love a kick, consider adding a diced jalapeño or serrano pepper when you’re browning the meat and onions. For an even spicier chili, include a pinch of red pepper flakes or a dash of hot sauce after cooking.
- Mix Up the Beans: While canned chili beans (often pinto beans in a mild sauce) offer great flavor and convenience, don’t hesitate to switch things up! Black beans, kidney beans (the traditional choice for many chili recipes), cannellini beans, or even a mix of two or three varieties would be delicious and add different textures.
- Boost the Veggies: Enhance the nutritional value and flavor by incorporating more vegetables. Diced bell peppers (red, yellow, or green) are a classic addition and can be sautéed with the onions. You could also stir in frozen corn or finely diced zucchini during the last few minutes of cooking, after pressure release.
- Smoky Flavor: A chipotle in adobo sauce, minced, can add an incredible smoky heat.
- A Touch of Sweetness: Some chili recipes benefit from a touch of sweetness. A teaspoon of sugar, a splash of maple syrup, or a tablespoon of unsweetened cocoa powder can deepen the flavor profile beautifully.
Chili Toppings: Elevate Your Bowl
No bowl of chili is truly complete without a generous array of toppings! They add contrasting textures, refreshing flavors, and creamy coolness to balance the savory heat of the chili. Here are some of our favorites:
- Diced Onions: For a fresh, pungent bite and crisp texture.
- Sour Cream or Greek Yogurt: Offers a cool, tangy creaminess that beautifully offsets the chili’s spice.
- Sliced Jalapeños: Fresh or pickled, for an extra burst of heat and crunch.
- Shredded Cheddar Cheese: Melts into gooey goodness, adding a rich, savory layer.
- Tortilla Chips or Fritos: Provides a satisfying crunch and can be used to scoop up every last bit.
- Diced Avocado: Adds a creamy, healthy fat that mellows the flavors and adds a luxurious texture.
- Fresh Herbs: Chopped cilantro, parsley, or chives offer a vibrant, fresh counterpoint.
Storage and Make-Ahead Tips
This Instant Pot Turkey Chili is fantastic for meal prepping or enjoying throughout the week. It tastes even better the next day as the flavors have more time to meld.
- Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Chili freezes beautifully! Allow it to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Explore More Instant Pot Favorites
If you love the convenience and delicious results of Instant Pot cooking, be sure to check out some of these other fantastic recipes:
- Instant Pot Country Style Ribs
- Instant Pot Pork Tacos
- Instant Pot Crack Chicken
- Instant Pot Jambalaya
- Instant Pot Beef Stew
- Instant Pot Tortilla Soup
Instant Pot Turkey Chili
Erin Sellin
5 minutes
10 minutes
25 minutes
40 minutes
6
Rate Recipe
Print Recipe
Equipment
-
Instant Pot
Ingredients
-
1
Tablespoon
olive oil -
1
pound
ground turkey -
1
onion, finely chopped -
4
garlic cloves, minced -
6
oz
beer, or beef broth -
2
(15 oz)
cans chili beans in mild chili sauce -
28
oz
crushed tomatoes -
3
Tablespoons
chili powder -
1
teaspoon
ground cumin -
1
teaspoon
smoked paprika -
1
teaspoon
salt -
1/2
teaspoon
black pepper -
1/2
teaspoon
cayenne pepper
Topping Ideas
-
Cheddar Cheese -
Sour Cream -
Chives -
Diced Onions -
Tortilla Chips
Instructions
-
Set your Instant Pot to “Sauté” mode. Add olive oil and ground turkey. Break up the turkey into small chunks and cook until browned. Add the finely chopped onion and continue to cook for 3-5 minutes until the turkey is cooked and the onions are tender.1 Tablespoon olive oil,
1 pound ground turkey,
1 onion -
Add minced garlic and cook for about 1 minute until fragrant.4 garlic cloves
-
Slowly stir in the beer (or beef broth), scraping up any brown bits from the bottom of the pot to deglaze.6 oz beer
-
Add the chili beans, crushed tomatoes, chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper. Stir until all ingredients are well combined.2 (15 oz) cans chili beans in mild chili sauce,
28 oz crushed tomatoes,
3 Tablespoons chili powder,
1 teaspoon ground cumin,
1 teaspoon smoked paprika,
1 teaspoon salt,
1/2 teaspoon black pepper,
1/2 teaspoon cayenne pepper -
Cancel the Sauté setting. Secure the lid on the Instant Pot and ensure the steam release valve is set to “Sealing.” Select “Manual” or “Pressure Cook” (High Pressure) and set the timer for 10 minutes.
-
Once cooking is complete, perform a quick release of the pressure. When the float valve drops, carefully open the lid. Stir the chili well before serving with your favorite toppings.Cheddar Cheese,
Sour Cream,
Chives,
Diced Onions,
Tortilla Chips
Notes
- Mix together 2 Tablespoons of cornstarch with 3 Tablespoons of water until it is combined to form a slurry.
- Turn the Instant Pot back onto “Sauté.” Stir the cornstarch slurry into the chili and let it come to a boil. Simmer for 2-3 minutes, stirring occasionally, until it thickens to your desired consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Erin Sellin
5 minutes
10 minutes
25 minutes
40 minutes
Dinner Recipes
American
6
185
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