This instant pot turkey chili is a nutritious and comforting meal made all in one cooking vessel! The multi-function appliance browns the turkey for more flavor and pressure cooks the vegetables, beans, and quinoa in just 10 minutes. Each bowl is loaded with healthy lean proteins and savory seasoning with a hint of spice!
Raise your hand up high if you’re a proud owner of an Instant Pot, I sure am! The first thing that came to mind when I opened up my brand new multi-cooker is to make a big pot of comforting chili. I wanted to test how efficient the pressure cooker function worked, so I added different proteins, legumes, and vegetables to see if the taste and texture of the soup would meet expectations.
Once I loaded up my 6-quart unit with the necessary ingredients, it was time to lock the lid and get the steam building in the pot. Being able to cook this Instant Pot turkey chili all in one tool, and not making a mess in the kitchen is a huge plus. This chili recipe strikes the right balance of savory, sweet with a hint of spicy flavors that pairs nicely with the ground turkey, beans, and quinoa.
Grab a bowl and spoon because this meal will disappear fast!
I usually make chili in my Crock-Pot. However, one of the biggest draws for me to give the Instant Pot a try is that I can brown the ground turkey and vegetables in olive oil using the Saute function and then change the setting to Pressure Cook to complete the process.
This is HUGE because browning the meat adds new flavors from the Maillard Reaction so that the soup is richer and meatier in flavor. It also caramelizes the onions, so they add a natural sweetness to the recipe. Typically I would have cooked the turkey, onions and, peppers in a hot frying pan and transferred it to the slow cooker or pot. One less thing to clean makes this mom very happy!
Once you saute the meat and vegetables, then the tomatoes, sweet potatoes, corn, bell peppers, beans, quinoa, and chicken stock are added and stirred together. Once the lid is locked in place, I use the “Bean/Chili” function on the Instant Pot. This setting cooks the chili at high pressure for 10 minutes.
It’s nice to see that after just a brief cooking time, the sweet potatoes become tender and the quinoa is fully cooked! When using the electric pressure cooker function, remember that it takes time for the pressure to build.
Anywhere between 10 to 40 minutes depending on the ingredients. So factor that into the total cooking time. Overall, cooking the chili for less than an hour compared to 4 hours plus in a slow cooker is an excellent time-saver.
As the savory seasonings like chili powder, cumin, and smoked paprika infuse in this tomato-based chili recipe, over time the flavors distribute harmoniously together. It’s even the better the next day! I just add a little more chicken stock or water to make it less thick.
My family likes to customize their turkey chili bowl with toppings. Sour cream, grated cheese, diced avocado, radishes, sliced green chilies, pepitas, hot sauce, and cilantro are always set out.
More soup recipes
How to quickly enhance the flavors in the chili
It’s best to cook or “bloom” the spices in some oil before pressure cooking. Dried ground spices like cumin, paprika, and chili powder are great flavoring agents and release aromatic compounds during cooking. Cooking the spices in fat first releases fat-soluble flavor molecules into the oil, resulting in more complex flavors. This process is achieved by cooking the meat, garlic, onions, and jalapeno in the cooking oil.
Instant Pot Turkey Chili
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 cup yellow onion, ¼-inch dice
- 1 tablespoon minced garlic
- 1 jalapeno pepper, stemmed, seeded and minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 teaspoon kosher salt, plus more for seasoning
- 1 tablespoon tomato paste, plus more for seasoning
- 15 ounces diced tomatoes, canned with juice
- 1 cup red bell pepper, ¼-inch dice
- 15 ounces red kidney beans, canned, rinsed and drained
- 15 ounces pinto beans, canned, rinsed and drained
- 2 cups sweet potato, ¼-inch dice
- 1 cup corn kernels, fresh, frozen or canned
- ½ cup quinoa, rinsed
- 3 cups unsalted chicken stock, divided
Instructions
- Press the "Saute" button on the Instant Pot. Press "Adjust" and select "More" setting. Once the display says "Hot", add the olive oil and allow to heat.
- Once the oil is hot, add the ground turkey. Saute until meat is browned and no longer pink, 5 minutes.
- Add the onions, garlic, and jalapenos. Saute until onions are tender, 3 minutes.
- Add the chili powder, cumin, smoked paprika, pepper and salt to the pot. Stir to combine and cook until fragrant, 30 seconds.
- Add tomato paste, diced tomato, bell pepper, kidney beans, pinto beans, sweet potato, corn, quinoa and 2 cups chicken stock. Stir to combine.
- Place the lid on Instant Pot and close. Makes sure the steam-release handle is positioned to "sealing".
- Select the "Bean/Chili" setting. Use the "-" button to adjust the time to 10 minutes.
- It will take about 10 minutes for the pot to heat and pressurize. You may see traces of steam exit from the float valve as it is pressurizing. Once the display indicates "On" and begins the countdown at "10", and beeps when the cycle is complete.
- Cover your hand with an oven mitt or towel to carefully quick release the pressure from the pot, sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
- Carefully open the lid, and stir to pot. Add about 1 cup more chicken stock if needed to loosen the chili.
- Taste and season with more salt and pepper or spices as desired.
Equipment
Notes
- Optional Toppings: Sour cream, cheese, avocado, green onions, cilantro, jalapenos, radishes, pepitas, or limes.
- For a spicier chili add more jalapenos or increase the amount of chili powder to taste.
- Serving Size: 1 cup
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Sarah says
I have been making this recipe for years since I found it and it never disappoints- always tasty!
Ryan says
This has become my goto chili recipe! Question on a potential substitution: Do you think adding beer would be a good idea?
Jessica Gavin says
Yes, I think some beer would add a nice depth to the chili. Let me know how it goes!
Tracy Dere-Ruppel says
My family loved this chili recipe. So hearty and perfect for the chilly weather. And we love quinoa so it was even better. Definitely will make again.
Jessica Gavin says
Hey Tracy! I’m so happy to hear that the family enjoyed the chili. Happy new year!
Alicia Gort says
We make this recipe on a bi-weekly basis these days! Thank you!!
James says
My wife and I made this for our 2019 Thanksgiving meal. It turned out perfect and was a real hit with the elderly lady we took it to. Thanks Jessica
Jessica Gavin says
Thank you for your feedback James! Happy to hear that you enjoyed the turkey!
Natalie says
I made this on the stovetop and it turned out… not very good. It’s REALLY sweet and not much else going on flavor wise. I followed the recipe pretty closely except for not using an instapot. Any idea where I went wrong and what I can do to salvage it? Suggestions appreciated. Thanks
Jessica Gavin says
Hi Natalie- Thanks for the feedback! I haven’t haven’t this on the stovetop. Did the quinoa cook all the way through? You could use 1 cup of sweet potato or omit, and more seasonings to bump up the flavor.
Carl Hack says
Jessica: What a wonderfully delicious take on Turkey Chile, and healthy too! Have made my share of Chili over the years, but never with the addition of Quinoa, sweet potato, corn, and chicken stock. Don’t have an instant pot, but for me the old fashioned way of cooking it was just fine. It’s the ingredients and the preparation that make the meal. Thank you for a really refreshing recipe. It’s definitely a keeper!
steve says
Awesome! Thanks for the recipe! I’ve been making my favorite sweet potato chili recipe in the IP on high pressure for about a 4 minute cook time, even then, the sweet potatoes are borderline mush. I’ll have to give this version a try!
Jessica Gavin says
Thanks Steve! How big do you cut the sweet potatoes and what settings do you use?