This Instant Pot Ground Turkey Chili is a hearty, flavor-packed meal that’s ready in under an hour. Juicy ground turkey mingles with bold spices, tender beans, and a rich tomato base for a dish that’s both comforting and nutritious. The Instant Pot works its magic, infusing every bite with deep, smoky flavors while keeping the prep and cook time to just 55 minutes—perfect for busy weeknights.
Each spoonful delivers a satisfying mix of textures, from the creamy beans to the tender turkey, all wrapped in a slightly spicy, aromatic broth. Packed with protein and fiber, this chili is as wholesome as it is delicious, offering a guilt-free way to indulge in a classic comfort food. Whether you’re feeding a crowd or meal prepping, this recipe is a must-try for anyone craving a quick, flavorful dinner.
What You’ll Need for Instant Pot Ground Turkey Chili
- 2 Tablespoons olive oil (for sautéing)
- 1 yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeno*, seeded and minced (optional for less heat)
- 2 pounds ground turkey
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 4 cans Rotel Tomatoes and Green Chiles (10 ounce cans)
- 2 cups chicken stock (or substitute with vegetable stock)
- 1 can (15 ounces) kidney beans, drained
- 1 can (15 ounces) pinto beans, drained
- ½ Tablespoon ground cumin
- ½ Tablespoon smoked paprika
- ½ Tablespoon chili powder
- 2 bay leaves
How to Make Instant Pot Ground Turkey Chili
- Saute. Allow your Instant Pot to heat up for a minute or so on the “saute” function. Add the olive oil and allow it to heat for a few seconds before adding the onion, bell pepper, and jalapeno. Saute for 2-3 minutes until softened.
- Brown the turkey. Add the ground turkey and season with salt, pepper, and garlic powder. Cook, breaking it up with a wooden spoon as you go, for 5-7 minutes or until browned on all sides.
- Load the instant pot. Stir in the Rotel, chicken stock, kidney beans, pinto beans, cumin, smoked paprika, chili powder, and bay leaves into the turkey mixture.
- Cook. Seal the instant pot and cook on high pressure for 15 minutes. Allow the pressure to naturally release before opening the instant pot.
- Season. Give the chili a stir and a taste. Season with extra salt and pepper if desired. Serve warm and enjoy!
Toppings and Serving Ideas to Elevate Your Chili
Take your Instant Pot Ground Turkey Chili to the next level with fun toppings and serving ideas! Try adding a dollop of sour cream, shredded cheddar cheese, or sliced avocado for creaminess. For a crunch, sprinkle on crushed tortilla chips or diced red onions. Serve it with warm cornbread, over rice, or alongside a fresh green salad for a complete meal. Pro tip: A squeeze of lime juice adds a bright, zesty finish!
How to Store and Reheat Leftovers Like a Pro
This chili stores beautifully for up to 4 days in the fridge or 3 months in the freezer. Let it cool completely before transferring it to an airtight container. To reheat, warm it on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until heated through. If frozen, thaw overnight in the fridge before reheating. Add a splash of chicken stock if the chili thickens too much.
Easy Recipe Variations to Mix It Up
Customize your chili to suit your taste! Swap ground turkey for ground beef, chicken, or even plant-based crumbles for a vegetarian twist. Add extra veggies like corn, zucchini, or sweet potatoes for more texture. For a spicier kick, leave the jalapeno seeds in or add a dash of cayenne pepper. Feeling adventurous? Stir in a tablespoon of cocoa powder for a rich, smoky depth of flavor.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-diced onions and peppers from the grocery store to cut down on prep. You can also brown the turkey ahead of time and store it in the fridge until you’re ready to cook. Don’t forget: The Instant Pot’s “keep warm” function is perfect if dinner gets delayed. This chili also tastes even better the next day, so consider making it ahead for an easy meal!
Common Questions Answered
Can I use dried beans instead of canned? Yes, but you’ll need to soak and cook them separately before adding them to the Instant Pot. What if I don’t have Rotel? Substitute with a can of diced tomatoes and a small can of green chiles. Is it okay to skip the bay leaves? While they add depth, the chili will still taste great without them. Just adjust the seasoning to your liking!
Instant Pot Ground Turkey Chili
Equipment
- Instant Pot
Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeno*, seeded and minced
- 2 pounds ground turkey
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 4 cans Rotel Tomatoes and Green Chiles, 4 (10 ounce) cans
- 2 cups chicken stock
- 15 ounces kidney beans, (1 can), drained
- 15 ounces pinto beans, (1 can), drained
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon smoked paprika
- 1/2 Tablespoon chili powder
- 2 bay leaves
Instructions
- Saute. Allow your Instant Pot to heat up for a minute or so on the “saute” function. Add the olive oil and allow it to heat for a few seconds before adding the onion, bell pepper, and jalapeno. Saute for 2-3 minutes.
- Brown the turkey. Add the ground turkey and season with salt, pepper, and garlic powder. Cook, breaking it up with a wooden spoon as you go, for 5-7 minutes or until browned on all sides.
- Load the instant pot. Stir the Rotel, chicken stock, kidney beans, pinto beans, cumin, smoked paprika, chili powder, and bay leaves into the turkey.
- Cook. Seal the instant pot and cook on high pressure for 15 minutes. Allow the pressure to naturally release before opening the instant pot.
- Season. Give the chili a stir and a taste. Season with extra salt and pepper if desired.