Instant Pot Turkey Chili

A lighter version of traditional chili, this Instant pot Turkey Chili cooks in just one pot in less and only takes a few minutes to prep. The recipe includes stovetop and crockpot cooking instructions as well as Paleo and Whole30 Chili option.

I love chili! It's a staple in our house year-round {my husband keeps our house super cold, so even when it's 100 degrees outside, you can find me inside wearing a hoodie and craving soup or chili}. My favorite is making chili on a cool or rainy day, though. This recipe is made entirely in the Instant Pot and takes less than 15 minutes to prep. It's perfect for a weeknight dinner or gathering with friends or family.

How to Make Instant Pot Turkey Chili

This entire dish can be made in the Instant Pot. Ingredients needed include:

• 1 tablespoon Oil
• 1 small Red Onion
• 1 Bell Pepper
• 2 cloves Garlic
• 1 pound Ground Turkey
• 2-3 tablespoons Chili Seasoning
• 2 cans diced Fire Roasted Tomatoes
• 1 can Ro-Tel
• 3 cans Beans of Choice {Kidney, Black, Navy, and Pinto are all good choices}*
• 1 cup Corn Kernels*
• 1 cup Water

*Omit the beans and corn if Whole30 or Paleo.

We prefer turkey over beef in our chili. I recommend using 93% lean 7% fat turkey for this recipe. 99% lean is too dry, and I found 85% is too greasy. Beef or chicken can easily be substituted for the turkey.

To make the Instant Pot chili, set to sauté and add the oil to the pot. Once warm, add the onion, bell pepper, garlic, and turkey. Completely brown the turkey while breaking it up with a spoon or spatula.

Once fully cooked, drain the fat from the meat if needed and return to the pot. Sprinkle on the chili seasoning and stir to season the turkey meat fully.

Add the tomatoes, Ro-Tel, beans, corn, and water.

Stir the chili, cover with the lid, set to sealing, and cook at high pressure for 15 minutes. Once complete, allow to naturally release the steam - 15 to 25 minutes. Once the floating valve drops, you can remove the lid and serve.

The chili can sit on warm until you're ready to eat.

What is natural release?

Once the Instant Pot has finished cooking, you can turn the knob to venting and release the steam manually {Quick Release}, or leave it on sealing, and it will slowly release. If you're in a hurry to eat, you can do a quick release - all the ingredients are fully cooked. I like to give the chili extra time to come together. I find the flavor is better the longer it cooks. Both options are great, though!

Stovetop Variation

Preheat a large pot over medium-high heat. Add the turkey, onions, peppers, and garlic. Cook the turkey, onion, peppers, and garlic. Break the meat up with a spoon or spatula into small pieces. Drain if needed. Add the remaining ingredients to the pot, stir, and cover with a lid. Reduce the cooking temperature to low and cook for 1-hour, stirring often.

Crockpot Variation

Turn the crockpot on high. Preheat a large pot over medium-high heat on the stovetop. Cook the turkey, onion, peppers, and garlic. Once the meat is browned, drain off the fat if needed, and add to the pre-heated crockpot. Add the remaining ingredients, stir, and cover with a lid - cook on high for 4 hours or low for 8 hours.

Cooking Tip - When using a crockpot or slow cooker, add cold food to a cold crockpot and hot food to a hot crockpot! I always turn the crockpot on while I'm browning the meat.

Whole30 and Paleo Chili

To make this recipe Whole30 or Paleo, omit the beans and corn. Two cups of cubed butternut squash or sweet potatoes or 1 cup of pumpkin puree can be used in the chili in place of the beans. The cooking times will stay the same.

You can find cubed butternut squash in the freezer section of most grocery stores. For the Whole30/paleo version of this recipe, I used my homemade pumpkin puree - it added a nice flavor without overpowering the dish. I added it to the regular chili, too, and Huck didn't even know it was there 🙂

How to Serve Turkey Chili

I like to serve chili with all the tops and Paleo Jalapeno "Cornbread."

Topping includes:

• Sour cream - dairy-free or regular
• Shredded cheese
• Diced raw red onions
• Chopped or sliced jalapenos {fresh or jarred will work}
• Sliced Green Onions
• Sliced avocado
• Chopped cilantro
• Limes
• Crackers or Tortillas Chips- Omit it Whole30/Paleo/Gluten-Free

For a gathering, I like to have all the topping set out, so guests can add their favorite toppings.

Make-Ahead and Storage

To make ahead, cook the onion, peppers, and meat and store in the refrigerator until you're ready to assemble the chili. When you're ready to cook, add all the ingredients to the pot and cook as directed.

The chili can be left on low or warm for a few hours or until you're ready to eat. If the chili becomes too thick, add extra water.

Store leftover chili in the refrigerator for 5-6 days. Leftovers can be frozen for up to three months. To freeze, completely cool the chili and place in a freezer bag or glass bowl with a lid. To reheat, place the frozen chili in the refrigerator overnight, and cook on the stove or in a crockpot until warm.

Like this recipe? Don't forget to Pin it! Also, check out our Instagram, Facebook, or YouTube Channel for cooking demos and more. Plus you can also see what I am pinning on Pinterest for more Whole30 and Paleo recipe ideas!

Print

Thank you for reading and supporting The Traveling Spice. This post includes affiliate links for products we actually use in our own kitchen. If you make a purchase using one of the links, The Traveling Spice will earn a small commission at no extra cost to you. This helps us continue to bring you great original recipes. Send us an email if you have any questions. Thank you! 

You May Also Like...