Instant Pot Turkey Chili

Don’t be a hater. This chili has beans.


  • 1 lb ground turkey
  • 1 cup chicken broth
  • 1 large yellow onion diced
  • 3  garlic cloves minced
  • 1/2 jalapeno minced
  • 14 oz can cannellini beans rinsed and drained
  • 14 oz can black beans rinses and drained
  • 2 tbsp chili powder 
  • 1 tsp cumin
  • 1 tsp oregano dried
  • 1/2 tsp paprika
  • 3/4 tsp salt
  • 28 oz can diced tomatoes, undrained
  • 6 oz can tomato paste 
  • Red onion, cilantro, cheese, tortilla chips (for toppings)


  • On 6 or 8 quart Instant Pot, press Sauté and let appliance preheat until display says Hot.
  • Swirl a bit of olive oil to coat, add ground turkey and cook for 4 minutes, breaking into small pieces with spatula often. Meat doesn’t have to cook through.
  • If you see bottom of the pot has stuck browned bits of meat, add 1/2 cup broth and deglaze the pot.
  • Press Cancel and add remaining 1/2 cup (if deglazed) or 1 cup broth.
  • Add onion, garlic, jalapeno, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes and tomato paste. Do not stir to avoid Burn.
  • Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes.
  • After release pressure using Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes.
  • Open the lid, stir
  • Top with your favorite chili toppings

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