This Instant Pot Turkey Chili is cozy, healthy comfort food that’s ready in under an hour. Whether you're feeding a busy family, hosting game day, or just craving a wholesome bowl of chili, this recipe is a crowd-pleaser for every table.
This recipe was originally published on March 24, 2020. It was updated with additional recipe information and helpful tips on August 28, 2025.
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Table of Contents
Between chasing a toddler, fitting in a workout, and answering emails with one hand (while the other’s cleaning up spilled applesauce), dinner needs to be easy. But also... delicious. Enter: this Instant Pot Turkey Chili. It’s cozy, protein-packed, and full of veggies and spice—and it comes together in under an hour with zero hovering over the stove.
Whether you're feeding a hungry family, meal-prepping for the week, or hosting friends on game day, this ground turkey chili Instant Pot recipe delivers serious flavor without the fuss. It’s healthy comfort food at its finest—and bonus: it freezes like a dream.
Looking for more one-pot weeknight wonders? Try my Creamy White Chicken Tortilla Soup, Colorado Pork Green Chili, and Italian Lentil Soup.
Why You'll Love This Turkey Chili Recipe
- Easy and Quick: This hands-off and fast recipe comes together in under an hour with just a few simple steps in the Instant Pot.
- Healthy Comfort Food: With lean ground turkey, beans, and plenty of veggies, it’s a lighter take on classic chili that still satisfies.
- Family and Crowd-Friendly: Mild enough for picky eaters, but easy to spice up for game day or adult tastes.
- Great for Meal Prep: Makes a big batch, freezes beautifully, and tastes even better the next day.
- Flexible and Forgiving: Swap the beans, veggies, or meat with what you’ve got on hand—no last-minute grocery run required.
Ingredients and Substitutions
Here’s everything you need to make this cozy Instant Pot turkey chili, plus a few easy swaps just in case:
- Ground Turkey: The hearty base of the chili. Looking for a swap? Use ground beef or ground chicken.
- Olive Oil: Used for sauteing. Avocado oil or any neutral cooking oil also works well.
- Aromatics: In particular, onion, celery, carrots, sweet bell pepper, and garlic. These build the flavor foundation.
- Seasonings: Chili powder, cumin, smoked paprika, cayenne pepper, and salt give this chili its warmth and boldness. Adjust cayenne to your spice preference; use regular paprika if needed.
- Beans: Use your favorite variety or mix—pinto beans, red kidney beans, black beans, and garbanzo beans are all great options. Drain and rinse them well before adding.
- Frozen Corn: Adds sweetness and texture. Canned or fresh corn also works.
- Worcestershire Sauce: Adds savory depth and umami.
- Soy Sauce: Balances flavor and adds umami. Use coconut aminos for a gluten-free option.
- Canned Diced Tomatoes: Form the saucy base. You can substitute with fresh tomatoes blended or pulsed.
- Tomato Paste: Adds richness and depth.
- Brown Sugar: Just a touch balances acidity. Omit if you prefer less sweetness.
- Water or Chicken Broth: Optional for thinning the chili if needed.
How to Make Instant Pot Turkey Chili
See for yourself how easy this recipe is to make!
Step 1: Sauté Aromatics.
Set the Instant Pot to sauté mode and add olive oil. Sauté onion, carrots, celery, and red bell pepper over medium heat until softened.
Step 2: Brown the Turkey.
Add ground turkey to the pot. Cook for 5-6 minutes, breaking it up with a wooden spoon, until no longer pink.
Step 3: Add Garlic and Spices.
Stir in garlic, chili powder, cumin, smoked paprika, cayenne pepper, and salt. Cook for about 1 minute, until fragrant.
Step 4: Add Remaining Ingredients
Layer diced tomatoes, tomato paste, beans, corn, soy sauce, Worcestershire sauce, and brown sugar over the meat mixture. Do not stir—this helps prevent the burn notice. Add water or chicken broth if needed to thin.
Step 5: Pressure Cook
Lock the lid, set to high pressure, and cook for 16 minutes.
Step 6: Release Pressure
Let the pressure naturally release for 5 minutes, then quick-release the remaining pressure (about 1–2 minutes). Stir well and then serve!
Recipe Pro-Tips
- Layer to prevent burn notice: Add the tomatoes and beans on top of the meat and veggies without stirring—this keeps the chili from burning on the bottom of the pot.
- Brown your aromatics and meat well: Let the onions and turkey develop color; that golden goodness adds so much flavor.
- Adjust the heat: Add more cayenne or hot sauce if you like it spicy—or leave it out for a kid-friendly version.
- Skip the sweet: Not into sweet chili? Just omit the brown sugar—no problem.
- Freezes like a champ: This chili is perfect for meal prep and busy weeks—make a double batch and freeze half.
Recipe Variations
- Add Greens: Stir in chopped spinach or kale after pressure cooking. The residual heat will wilt the greens without overcooking them.
- Veggie Boost: Add (or swap the existing veggies for) chopped zucchini, mushrooms, or diced sweet potatoes during the sauté step to sneak in more veggies and nutrients.
- Smoky Flavor: Add a spoonful of chipotle peppers in adobo sauce or ½ teaspoon of smoked paprika for a deeper, smokier flavor.
- Meatless Option: Replace the ground turkey with plant-based ground meat for a vegetarian version.
- Different Beans: Use whichever canned beans you like—cannellini beans, chickpeas, or black-eyed peas can all work.
Serving Suggestions
Top your bowl with sour cream or Greek yogurt, shredded cheese, green onions, cilantro, avocado, or crushed tortilla chips. Want to round it out? Serve with cornbread, tortilla chips, or a green salad. It’s also delicious over rice, baked sweet potatoes, or nachos—perfect for game day or hearty leftovers.
Storage Directions
- Refrigerating: Let the chili cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezing: Transfer the cooled chili to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between each. Add a splash of broth or water if the chili has thickened.
FAQs & Alternative Cooking Methods
Yes! Just follow these directions:
1. Heat olive oil in a large Dutch oven or soup pot over medium heat.
2. Sauté onion, celery, carrots, and bell pepper for 5–6 minutes, or until softened.
3. Add ground turkey and cook until no longer pink, breaking it up with a spoon as it cooks.
4. Stir in garlic and spices and cook for 1 minute until fragrant.
5. Add remaining ingredients: beans, corn, diced tomatoes, tomato paste, soy sauce, Worcestershire sauce, brown sugar, and water or broth. Stir well to combine.
6. Bring to a boil, then reduce heat and simmer uncovered for 40–45 minutes, stirring every 5–1the 0 minutes, or until the chili has thickened and deepened in color.
Certainly! Here's how to do it:
1. In a skillet or Dutch oven, heat olive oil over medium heat. Sauté onion, celery, carrots, and bell pepper for 5–6 minutes.
2. Add ground turkey and cook until no longer pink. Stir in garlic and spices and cook for 1 minute until fragrant.
3. Transfer the meat and veggie mixture to a slow cooker.
4. Add beans, corn, diced tomatoes, tomato paste, soy sauce, 5. Worcestershire sauce, brown sugar, and water or broth. Stir to combine.
6. Cover and cook on high for 1 hour, then reduce to low and cook for 7–8 hours, or until the chili is thickened and deeply flavored.
Save this Recipe for Later on Pinterest
More Cozy Chili, Soup, and Stew Recipes
- Vegan Jackfruit Chili
- White Bean Turkey Chili
- Turkey Pot Pie Soup
- Instant Pot Chicken Stew
- Creamy Chicken Noodle Soup
- Moroccan Lentil and Sweet Potato Soup
If you liked and made this Healthy Instant Pot Turkey Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Instant Pot Turkey Chili
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium white or yellow onion diced
- 1 cup diced celery
- 1 cup diced carrot
- 1 large sweet pepper (green, orange, red, or yellow) diced
- 1 lb. ground turkey preferably 85% lean
- 3 cloves garlic minced
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons ground cumin
- ¾ teaspoon smoked paprika
- 1 pinch to ⅛ teaspoon cayenne pepper optional
- 1 ¼ teaspoons salt
- 3 15-oz. canc beans (garbanzo beans, pinto beans, black beans, or kidney beans) drained and rinsed
- 1 ½ cup corn fresh or frozen
- 1 28-oz. can diced tomatoes
- 1 ½ tablespoons Worcestershire sauce
- 2 tablespoons low-sodium soy sauce or coconut liquid aminos to make the recipe gluten-free
- 3 tablespoons tomato paste
- 2 tablespoons packed brown sugar
- ¼ - ½ cup water if desired to thin the chili
- toppings of choice Sour cream, shredded cheddar or Mexican cheese, green onions, cilantro, sliced black olives, etcs
Instructions
- Heat the Instant pot or pressure cooker to medium heat on the saute setting. Once hot, add the oil, onion, celery, carrots, and pepper to the oil. Saute for 5-6 minutes, or until the onion turns translucent.
- Turn the heat up to medium-high heat. Add the turkey and saute, breaking up the meat as you cook, for 5-6 minutes, or until the meat is cooked through.
- Add the garlic, chili powder, cumin, paprika, cayenne pepper (if using), and salt to the meat mixture. Saute for 1 minutes, or until the mixture is fragrant, being careful not to let it burn.
- Turn off the heat. Layer the beans, corn, tomatoes, Worcestershire sauce, soy sauce or liquid aminos, tomato paste, brown sugar, and water (if using) on the turkey and vegetable mixture. DO NOT MIX to avoid the burn warning.
- Lock in the pressure cooker lid and pressure cook on HIGH for 16 minutes.
- Natural-release the pressure for 5 minutes and then quick-release the rest of the pressure. Stir very well, season with additional salt and pepper to taste, and serve the chili hot with sour cream, shredded cheddar or Mexican cheese, green onions, cilantro, or other toppings of choice.
Notes
- Refrigerating: Let the chili cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezing: Transfer the cooled chili to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between each. Add a splash of broth or water if the chili has thickened.
- Layer to prevent burn notice: Add the tomatoes and beans on top of the meat and veggies without stirring—this keeps the chili from burning on the bottom of the pot.
- Brown your aromatics and meat well: Let the onions and turkey develop color; that golden goodness adds so much flavor.
- Adjust the heat: Add more cayenne or hot sauce if you like it spicy—or leave it out for a kid-friendly version.
- Skip the sweet: Not into sweet chili? Just omit the brown sugar—no problem.
