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Instant Pot Turkey Chili

Simple, flavorful and will feed a crowd! It’s filled with ground turkey, protein-filled black beans and crushed tomatoes. Serve it with a side of crunchy nacho chips to complete the meal.

Instant Pot Turkey Chili

Chili is such a great dish when you are feeding a group. It’s easy on your wallet and will fill everyone up with just one bowl.

This chili is made with lean ground turkey, black beans and a wide variety of spices. Plus, it’s made right in your instant pot!

Ingredients Needed:

  • Ground turkey
  • Crushed tomatoes
  • Black beans
  • Olive oil
  • Minced onion
  • Red pepper flakes
  • Minced garlic
  • Dried oregano
  • Chili powder
  • Cumin
  • Salt/Pepper
  • Water
Instant Pot Turkey Chili on a spoon

Ground Turkey: If desired, you can substitute with ground beef or chicken. Be aware, if needed, you should drain your meat after browning.

Minced Onion/Garlic: I like to stick the the minced versions, instead of fresh. However, you can use fresh onions and garlic for this dish. I recommend chopping them both and cooking with the ground turkey.

Black Beans: Before adding to the pot, you will need to soak them beforehand. Doing this will cut back on your cooking time. If desired, you can simply omit the beans, use your favorite type of bean or cut back the amount.

Instant Pot Turkey Chili dipping

How to Make Instant Pot Turkey Chili:

  • Place dried black beans and water into a saucepan. Let them boil for two minutes, then, let them sit for 30 minutes. Since we are using dry beans, this will help cut back on their cooking time. Be sure to leave the lid on your saucepan while boiling and while the beans are sitting.
  • Next, drizzle the bottom of your instant pot with oil. Add the ground turkey and minced garlic. Press the “saute” button and cook until the meat is no longer pink. A wooden spoon works perfectly to break up the meat ( so, it crumbles) while it cooks.
  • Once the meat is cooked, add in all your dried spices, crushed tomatoes, the beans from your saucepan and some water. Give it a stir.
  • Cook it all at high pressure, then, do a quick release on your pot.
  • Once cooked, let the chili sit for 15-20 minutes before serving. It will thicken as it cools. Give it a good stir before serving!
  • Store any leftovers in a covered container in the refrigerator. Use within 2-3 days.

Can this be frozen? Yes. Store the chili in a freezer safe container with a lid. It will be good for 1-2 months.

Topping Ideas:

Yield: Serves: 6

Instant Pot Turkey Chili

Instant Pot Turkey Chili #ad #instantpot #pressurecooker #turkey #chili #tableforsevenblog

Just right for the brisk fall weather! Healthy and hearty Turkey Chili made in your instant pot (pressure cooker)! It's filled with ground turkey, protein-filled black beans and organic crushed tomatoes. Serve it with a side of crunchy nacho chips to complete the meal

Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 lb ground turkey
  • 1 TBSP olive oil
  • 1 TBSP minced onion
  • 1/2 tsp red pepper flakes
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 2 tsp chili powder
  • 1 tsp dried cumin
  • salt/pepper, to taste preference
  • 28 oz can crushed tomatoes
  • 1 cup dried black beans
  • 2 1/2 cups water, will be divided

Instructions

  1. Place dried black beans in a saucepan with 1 1/2 cups of water. Let mixture come to a boil and cover. Continue boiling for 2 minutes. Turn off heat and let beans sit for 30 minutes.
  2. Drizzle canola oil to instant pot and press "saute" function.
  3. Add in ground turkey and minced garlic.
  4. Cook meat until no longer pink. While cooking, break up meat with a wooden spoon, to crumble.
  5. Turn off saute function.  Then, add remaining spices, salt/pepper, crushed tomatoes, water and beans (from saucepan) into the pot. Stir to combined.
  6. Cover the pot and cook on high pressure for 25 minutes.
  7. Do a quick release and remove lid.  Turn off the instant pot and stir the chili to combine.
  8. Let the chili sit for 15 minutes before serving.  It will thicken as it cools.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 375Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 80mgSodium: 440mgCarbohydrates: 31gFiber: 8gSugar: 7gProtein: 28g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

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Angelina

Wednesday 17th of October 2018

Sounds super delish! I love using ground turkey, and the spices & herbs you used sound great, but I will add a bit more garlic (for our taste). I'll also add some fresh chopped Italian parsley at the end of the cooking time for more flavor & aroma. I prefer making chili in a Dutch Oven on the stove-top, but that's just me! .

Miz Helen

Monday 15th of October 2018

Your Instant Pot Turkey Chili will be great for this cold rainy day! Thanks so much for sharing with Full Plate Thursday and have a great week! Miz Helen

Erin Table for Seven

Sunday 21st of October 2018

Thank you Miz Helen!

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