Description
This Instant Pot Turkey Chili is a hearty and flavorful meal perfect for busy weeknights. Using lean ground turkey paired with a medley of fresh vegetables, beans, and a homemade chili seasoning blend, this chili comes together quickly with the convenience of the Instant Pot. Topped with jalapeños, sour cream, shredded cheddar, and green onions, it offers a comforting and satisfying dish that serves six and can easily be customized to your taste.
Ingredients
Scale
Chili Base
- 2 Tbsp. olive oil
- 1 sweet onion, finely diced
- 3 stalks celery, finely diced
- 1 green bell pepper, finely diced
- 1 lb. ground turkey (93/7)
- ½ cup chicken broth
Beans and Tomatoes
- 2 15-oz. cans red kidney beans
- 2 14-oz. cans diced tomatoes
- 1 8-oz. can tomato sauce
Seasonings and Toppings
- 4 Tbsp. homemade chili seasoning
- 1 Tbsp. sugar
- Jalapeños, thinly sliced (for topping)
- Sour cream (can use dairy-free, for topping)
- Shredded cheddar cheese (can use dairy-free, for topping)
- Green onions, finely chopped (for topping)
Instructions
- Saute Vegetables: Set your 6-quart Instant Pot to the sauté function and add the olive oil. Once heated, add the finely diced sweet onion, celery, and green bell pepper. Sauté these vegetables for 2 to 3 minutes, stirring occasionally, until they become tender and aromatic.
- Cook and Crumble Turkey: Push the sautéed vegetables to one side of the Instant Pot. Add the ground turkey to the cleared space. Cook for 3 to 4 minutes, breaking up the turkey with a spatula or potato masher, until it’s mostly cooked through with no visible pink.
- Add Broth, Beans, and Seasonings: Pour in the chicken broth, then scrape the bottom of the pot to release any browned bits to avoid the burn warning. Without stirring the entire pot, add the red kidney beans, homemade chili seasoning, diced tomatoes, tomato sauce, and sugar. It’s important not to mix everything together so that the tomatoes stay near the top during cooking.
- Cover and Pressure Cook: Secure the Instant Pot lid and set the pressure release valve to the sealed position. Select the high-pressure cooking setting and set the timer for 12 minutes. After the cooking cycle completes, allow a natural pressure release for 10 minutes before manually releasing any remaining pressure and opening the lid carefully.
- Finish with Toppings: Ladle the turkey chili into bowls and serve with your choice of thinly sliced jalapeños, chopped green onions, dollops of sour cream, and shredded cheddar cheese to add creaminess and a spicy kick. Enjoy your hearty Instant Pot turkey chili!
Notes
- For a spicier chili, add more jalapeños or a pinch of cayenne pepper to the seasoning mix.
- To make this chili gluten-free, ensure that your chili seasoning and canned products are certified gluten-free.
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- Leftovers keep well refrigerated for up to 4 days and freeze excellently for up to 3 months.
- If you prefer less liquid chili, reduce the chicken broth to ¼ cup.
- Use dairy-free cheese and sour cream to make this recipe dairy-free.
