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featured instant pot turkey chili.

Instant Pot Turkey Chili Recipe

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 people
Calories: 342kcal
Author: Becky Hardin
Warm your soul with this delicious and healthy homemade turkey chili. Cooked quickly in the Instant Pot, it's ready to serve in just 20 minutes and is full of rich flavors.
Print Recipe


  • 1 tablespoon olive oil
  • 1 sweet onion chopped
  • 2 large carrots chopped
  • 2 cloves garlic minced
  • 1 pound ground turkey
  • 15 ounces red kidney beans drained and rinsed (1 can)
  • 15 ounces white kidney beans or great northern beans, drained and rinsed (1 can)
  • 30 ounces diced tomatoes (2 cans)
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon Italian seasoning
  • Salt and pepper to taste


  • Heat the Instant Pot using the Saute function. Add the olive oil, onion, and carrots. Saute, stirring occasionally, until the onions are just starting to brown-- about 5 minutes.
    1 tablespoon olive oil, 1 sweet onion, 2 large carrots
    sauteed veggies in an instant pot.
  • Next add the ground turkey and garlic. Saute for another 5 minutes, stirring occasionally to break up the meat.
    1 pound ground turkey
    cooked turkey and carrots in an instant pot.
  • Add the remaining ingredients and stir to combine. Add water if needed-- in my 6 Quart Instant Pot, I like to add 1 cup of water to ensure the beans are just barely covered during cooking.
    2 cloves garlic, 15 ounces red kidney beans, 15 ounces white kidney beans, 30 ounces diced tomatoes, 3 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon Italian seasoning, Salt and pepper
    ingredients for instant pot turkey chili in an instant pot.
  • Attach the lid and ensure the valve is in the sealing position. Pressure cook on high for 7 minutes.
  • Once the Instant Pot has finished, release the pressure manually by switching the valve to the venting position.
  • Remove the lid and stir. Enjoy warm. Store any leftover chili in an airtight container in the fridge for up to three days.



  • Feel free to add in extra veggies like mushrooms or bell peppers. Just add the to the pot when you brown the onions.
  • I like to use red and white kidney beans, but most canned beans will work great in this recipe.
  • If making ahead of time, let the chili cool completely before storing.


Calories: 342kcal | Carbohydrates: 45g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 95mg | Potassium: 1228mg | Fiber: 13g | Sugar: 8g | Vitamin A: 3968IU | Vitamin C: 19mg | Calcium: 120mg | Iron: 6mg