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Instant Pot Turkey Chili

Instant Pot Turkey Chili Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 lb ground turkey
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 bell peppers, any color, chopped
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (15-oz) can kidney beans, drained and rinsed
  • 1 (28-oz) can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup chicken or turkey broth
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup frozen corn (optional)

Method
 

  1. Set the Instant Pot to Sauté mode and add oil. Brown the turkey and onion, breaking it up, until no longer pink, about 5 minutes.
  2. Stir in garlic and bell peppers, then push aside. Add chili powder, cumin, and smoked paprika directly to the pot and bloom for 30 seconds. Pour in a splash of broth and scrape up any browned bits.
  3. Add the beans, crushed tomatoes, tomato paste, remaining broth, salt, and pepper. Stir, then scatter corn on top. Lock the lid, set to Pressure Cook on High for 15 minutes. Natural release 5 minutes, then quick release.
  4. Stir the chili and taste, adjusting salt and chili powder. If thin, simmer on Sauté for a few minutes.
  5. Ladle into bowls and top with cheese, sour cream, avocado, and cilantro. Serve hot.

Notes

The cook time includes only the active pressure cooking and brief natural release; the pot needs roughly 8-10 minutes to come to pressure, which is included in the total time. If you prefer a thicker chili, let it rest for 5 minutes after stirring before serving.