Quick & Healthy Instant Pot Turkey Chili: A Flavorful One-Pot Meal for Busy Weeknights
Discover the ultimate convenience and deliciousness with this Instant Pot Turkey Chili recipe! Perfectly spiced and incredibly hearty, this one-pot wonder cooks in just 20 minutes, making it an ideal choice for a wholesome weeknight meal. It’s a healthier take on classic chili, packed with sweet onions, tender carrots, and a delightful combination of red and white beans. The carefully balanced seasoning provides a satisfying kick of heat without being overpowering, appealing to a wide range of palates. Plus, it’s naturally gluten-free and dairy-free, catering to various dietary needs. For those who prefer alternative cooking methods, we’ve also included detailed slow cooker and stovetop instructions, ensuring everyone can enjoy this fantastic dish.
My Instant Pot has truly revolutionized my cooking experience. The ability to sauté and brown ingredients directly in the pot before pressure cooking is a game-changer. I can effortlessly brown the ground turkey, toss in the fresh vegetables and aromatic spices, seal the lid, set the timer, and then simply walk away. This truly provides the most convenient, hands-off cooking experience imaginable, allowing you to focus on other tasks while a delicious meal comes to life. Unlike traditional methods that can take hours of simmering, the Instant Pot significantly reduces cooking time without compromising on flavor, making it a staple in any busy kitchen.
Just like my popular Instant Pot Bean Soup, this turkey chili delivers an incredible depth of flavor infused into every single bite. Both recipes are brimming with nutritious vegetables, protein-rich legumes, and a blend of spices that create healthy, wholesome, and deeply satisfying dinners. They are perfect for nourishing your family with minimal effort.
Ingredient Notes & Smart Substitutions
- **Olive Oil:** While I prefer the rich flavor of olive oil, feel free to use canola or vegetable oil as an equally effective alternative for sautéing.
- **Ground Turkey:** This recipe specifically uses lean ground turkey, which contributes to its healthier profile. However, you can easily substitute it with ground chicken or ground beef if you prefer. If opting for ground beef, consider using a leaner percentage to keep the chili lighter. If you purchase a larger pack of ground turkey, you might also consider making these delicious Turkey Lettuce Wraps for another quick meal!
- **Beans:** This recipe calls for both red and white kidney beans to add variety in texture and appearance. If you only have one type on hand, or prefer a different bean, you can absolutely use just one kind, or even substitute with black beans or pinto beans. Just ensure they are drained and rinsed before adding them to the pot.
- **Seasoning:** The carefully selected blend of chili powder, cumin, paprika, and Italian seasoning creates a wonderfully complex flavor profile. If you’re short on time or prefer a simpler approach, you can omit these individual spices and use 5 teaspoons of a pre-made chili seasoning blend. Always taste and adjust seasonings to your preference, adding a pinch more chili powder for extra heat or a touch of smoked paprika for deeper smokiness.
- **Diced Tomatoes:** Canned diced tomatoes form the savory base of this chili. They provide essential liquid and a tangy flavor. If you prefer a smoother chili, you can use crushed tomatoes instead.
Erin’s Essential Instant Pot Tips for Perfect Chili
Erin’s Tips!
- **Liquid Levels are Key:** I use this 6-quart Instant Pot Duo 7-in-1. For this chili, I typically add 1 cup of water to ensure the beans are just barely covered during cooking. The Instant Pot requires liquid to create steam and build pressure. Too little, and you risk a “burn” error; too much, and your chili might be soupy. If you find your ingredients are not adequately submerged, add a bit more water, but never fill the pot more than halfway to account for expansion and safe pressure build-up.
- **Understanding Total Time:** Remember that the Instant Pot needs time to build pressure before the actual cooking countdown begins. This pressure-building phase can take anywhere from 15 to 20 minutes, depending on the volume and temperature of your ingredients. The stated 20-minute cook time for this chili starts *after* the pressure has fully built. If you’re on a tight schedule, always factor in this additional pressure-building time for an accurate total preparation estimate.
- **Don’t Skip the Sautéing Step:** This recipe requires a small amount of sautéing at the beginning to soften the onions and carrots and to brown the ground meat. This crucial step is vital for developing rich flavors through the Maillard reaction, which adds a savory depth that simply boiling ingredients cannot achieve. The best part? It’s all done directly in the Instant Pot using its built-in sauté function, meaning there’s no extra mess or additional pans to clean!
- **Layering Ingredients Matters:** You definitely don’t want to dump all the ingredients in at once, especially in a pressure cooker. Different foods cook at different speeds, and certain ingredients, like thick tomato sauces, can easily trigger a “burn” warning if they are directly at the bottom of the pot. By sautéing first and then stirring in other ingredients, you help prevent undercooked meat and distribute flavors evenly.
- **Adequate Liquid is Essential:** Pressure cookers rely on liquid to create the steam necessary for cooking. Without enough liquid, the pot won’t be able to come to pressure, and you run the risk of undercooked food or, worse, a “burn” error. Always ensure there’s sufficient liquid as specified in the recipe.
- **Proper Lid Sealing:** This is a common mistake for new Instant Pot users. Always ensure the lid is sealed properly and, most importantly, that the steam release valve is set to the “Sealing” position. If the valve is in the “Venting” position, air will escape, and the pot will not be able to build pressure. If you hear air escaping from the seal ring after the pot should have come to pressure, check the valve. If it’s open, cancel the cooking time, adjust the valve to “Sealing,” and then reset the time and restart the Instant Pot.
- **Exercise Caution with Quick Release:** When performing a quick release of pressure, a rapid burst of hot steam will escape from the valve. To protect yourself from potential burns, always use a kitchen towel, a wooden spoon, or oven mitts to turn the valve. Keep your face and hands away from the steam vent.
- **Never Overfill:** Overfilling your Instant Pot can lead to undercooked food because there isn’t enough space for proper steam circulation. It can also be a safety hazard, causing food to potentially block the steam release valve. Always adhere to the “max fill” line marked inside the pot, which generally means not filling it more than two-thirds full.
How to Store Leftover Chili
Storing any leftover chili is simple and ensures you can enjoy it for days to come. Transfer the cooled chili into an airtight container and place it in the refrigerator. It will stay fresh and delicious for up to 3 days. When you’re ready to eat, you can easily reheat it in the microwave for a quick meal or gently warm it on the stovetop over low heat until heated through.
Can I Freeze Turkey Chili? Absolutely!
Yes, chili freezes beautifully, making it an excellent meal prep option for busy individuals or families. To freeze, first ensure the chili has thoroughly cooled to room temperature. Then, transfer it to freezer-safe, resealable bags. Lay the bags flat in your freezer; this not only saves space but also allows for quicker and more even thawing later on. Using resealable bags also makes it incredibly easy to portion out just the amount you want to eat, which is much more convenient than thawing an entire large container. Don’t forget to label each bag with the date; frozen chili should remain good for 4 to 6 months.
How to Reheat Frozen Chili
Reheating frozen chili is straightforward. The best method is to transfer the frozen chili bag to the refrigerator and let it thaw overnight. If you forget to do this, you can quickly defrost it by placing the sealed bag in a bowl of hot running water for about 30-60 minutes, changing the water as it cools. Once thawed, transfer the chili to a saucepan and heat it gently over low heat on the stovetop. Resist the urge to turn up the flame to speed up the process, as this increases the risk of burning the chili at the bottom of the pan.
Delicious Garnishes & Serving Suggestions
Like with any hearty chili, the right garnishes can elevate this Instant Pot Turkey Chili from great to extraordinary. Here are some of my favorite ways to top and serve it:
- **Shredded Cheese & Sour Cream:** A generous helping of shredded cheddar or Monterey Jack cheese is a classic for a reason! It adds a salty, savory richness. A dollop of sour cream or Greek yogurt is also fantastic for its cooling effect, which helps to cut through any heat, and adds a delightful creamy texture.
- **Dairy-Free Options:** If you’re following a dairy-free diet, simply omit the cheese and sour cream, or opt for excellent dairy-free shredded cheese alternatives and dairy-free sour cream or cashew cream.
- **Crunchy Tortilla Chips:** For an added textural contrast, crumble a few corn tortilla chips over the top or serve them on the side for dipping.
- **Homemade Cornbread:** Nothing complements a bowl of chili quite like a piece of slightly sweet, warm cornbread. My favorite is this Dairy-free Cornbread, which is fluffy and flavorful.
- **Fresh & Spicy Additions:** For a burst of freshness and extra spice, try chopped green onions or thin slices of fresh jalapeño. Remove the seeds from the jalapeño for less heat.
- **Avocado & Herbs:** Sliced or diced avocado adds a creamy texture, healthy fats, and a lovely pop of color, boosting the nutritional value. Fresh chopped parsley or cilantro provides a bright, herbaceous note, and a few extra diced tomatoes can make it look even more complete and appealing.
- **Simple Side Dishes:** My son is always happy when I serve this chili with a side of perfectly boiled broccoli. It’s incredibly quick and easy to prepare, and that post offers all the tips you need to ensure your broccoli is never mushy again!
Why Choose the Instant Pot for Your Chili?
The Instant Pot is so much more than just a pressure cooker; it’s a versatile kitchen appliance that can significantly simplify your cooking. For one, it functions as a slow cooker (perfect for making recipes like this Crock-Pot Lemon Chicken and Rice!), a rice cooker, and even a yogurt maker. Its sauté function allows you to brown ingredients directly in the pot, building flavor before cooking. It also features a “Keep Warm” setting, ensuring your meal is perfectly ready to serve whenever you are.
Beyond its multi-functionality, the Instant Pot offers truly hands-off cooking, which makes it incredibly easy for me to achieve consistent, delicious results without spending hours tethered to the stove. This convenience is invaluable on busy days. And let’s not forget one of its biggest perks: you only have one pot to clean! This dramatically reduces post-meal cleanup, giving you more time to enjoy with your family.
Just look at the incredible variety of dishes you can prepare in the Instant Pot:
- Instant Pot Potatoes Colcannon
- Instant Pot Tortellini Soup
- Instant Pot Colcannon Soup
- Instant Pot Broccoli
How to Cook Turkey Chili in a Slow Cooker
If you don’t yet own an Instant Pot, or simply prefer the low-and-slow approach, you can easily adapt this turkey chili recipe for a slow cooker. The key to maximizing flavor with this method is to still perform the initial sautéing step. First, in a separate skillet, sauté the onions, carrots, and ground turkey as instructed in the Instant Pot recipe. Once the meat is browned and the vegetables are softened, transfer these sautéed ingredients to your slow cooker. Then, add all the other chili ingredients into the slow cooker. Set your slow cooker to the “high” setting and cook for at least 4 hours, or set it to “low” and cook for 6-8 hours. The longer cooking time in a slow cooker allows the flavors to meld beautifully, creating a wonderfully tender and rich chili.
How to Cook Turkey Chili on a Stovetop
For those times when you have a leisurely day at home and can let the flavors slowly develop, cooking this turkey chili on the stovetop is an excellent option. While it takes longer than the Instant Pot, the prolonged simmer can create a deeply satisfying and rich flavor. You’ll want to dedicate between 6 to 8 hours for a gentle simmer on low heat, or 3 to 4 hours on medium-low heat. Chili truly reaches its peak flavor when it simmers for an extended period, allowing all the spices and ingredients to fully meld together. In fact, many chili enthusiasts agree that it’s even better if allowed to sit overnight in the fridge and then reheated the next day, as the flavors deepen further.
To cook on the stovetop, begin by following the initial steps of sautéing the vegetables and browning the ground meat in a large, heavy-bottomed pot or Dutch oven. Once the meat is browned and the vegetables are tender, add all the other ingredients. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, cover the pot, and allow it to simmer consistently. Stir occasionally throughout the process to prevent sticking and ensure even cooking, and taste periodically to adjust seasonings as needed.
Other Delicious One-Pot Meals to Try
Life is undoubtedly easier and more enjoyable when you can prepare a hearty and flavorful meal with minimal cleanup, all in just one pot! If you love the convenience of one-pot cooking, here are some other fantastic ideas to consider for your weekly meal rotation:
- Venison Chili
- Kid-friendly Chili
- Healthy Taco Soup
If you make this Instant Pot Turkey Chili, I would absolutely love to hear from you! Please leave a comment below with your feedback or share your creation on social media by tagging #easywholesome. Your thoughts and photos brighten my day! Thanks. 🙂
Instant Pot Turkey Chili
Ingredients
- 1 tablespoon (1 tablespoon) olive oil
- 1 (1) medium sweet onion chopped
- 2 (2) large carrots chopped
- 3 cloves (2 cloves) garlic minced
- 1 pound (450 g) ground turkey
- 1 15-ounce can (1 (450-gram) can) red kidney beans, drained and rinsed
- 1 15-ounce can (1 (450-gram) can) white kidney beans (or great northern beans), drained and rinsed
- 2 15-ounce cans (2 (450-gram) cans) diced tomatoes
- 3 teaspoons (3 teaspoons) chili powder
- 1 teaspoon (1 teaspoon) ground cumin
- ½ teaspoon (0.5 teaspoon) smoked paprika
- ½ teaspoon (0.5 teaspoon) dried italian seasoning
- salt and pepper to taste
Instructions
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Heat the Instant Pot by selecting the “Saute” function. Add the olive oil, chopped onion, and carrots to the pot. Sauté, stirring occasionally, until the onions begin to soften and lightly brown, which typically takes about 5 minutes.
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Next, add the ground turkey and minced garlic to the pot. Continue to sauté for another 5 minutes or so, breaking up the meat with a spoon as it browns. Ensure there are no large clumps of turkey.
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Stir in all the remaining ingredients: the red kidney beans, white kidney beans, diced tomatoes, chili powder, ground cumin, smoked paprika, and dried Italian seasoning. Season with salt and pepper to taste.
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Check the liquid level. In my 6-quart Instant Pot, I add 1 cup of water to ensure the beans are just barely covered for optimal pressure cooking. Add more if needed, but do not exceed the halfway mark of the pot.
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Securely place the lid on the Instant Pot and turn the steam release valve to the “Sealing” position.
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Select the “Pressure Cook” (or “Manual”) setting, ensure it’s on “High” pressure, and set the timer for 7 minutes. The Instant Pot will take 15-20 minutes to come to pressure before cooking begins.
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Once the cooking time is complete, carefully open the valve to perform a quick release of pressure. Be cautious of the rapidly escaping steam, using a towel or oven mitt for protection.
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Once all pressure has been released, carefully remove the lid. Stir the chili and serve warm with your favorite garnishes.
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Allow any leftovers to cool completely before transferring them to an airtight container and refrigerating for up to three days.
Notes
- Remember that the Instant Pot will take approximately 15 to 20 minutes to come to pressure before the cooking time begins. This pressure-building time should be factored into your total meal preparation.
- When performing a quick release of pressure, exercise extreme caution. Hot steam will rapidly escape from the valve. Always use a towel or oven mitts to protect your hands and face from potential burns.