Instant Pot Turkey Chili

Instant Pot Turkey Chili

As much as I love comfort food, I’m not a fan of the consequences. I often find myself taking my favorite recipes and tweaking them to fit a balanced weekly menu. But that’s a lot of what life is all about, right? BALANCE! So what I’ve done here is taken my Granny’s tried-and-true chili recipe and made it friendly to anyone who may be doing Weight Watchers. So friendly, in fact, that it can be zero points if you use fat-free turkey and broth! The only noticeable difference in this Instant Pot turkey chili is that the consistency is more on the brothy side since I omitted any thickener. And truth be told, I didn’t miss it at all.

 

More Instant Pot Chili Recipes

 

Two bowls of turkey chili on wood background.

 

The Process

Browning ground turkey in Instant Pot.

Using sauté setting – add turkey to pot, along with 1/2 teaspoon of salt and black pepper. As the turkey browns, make sure to break it up as much as possible.

 

Browning ground turkey in Instant Pot topped with diced onions.

Once the turkey is halfway cooked, add the onions…

 

Ground turkey and diced onions in Instant Pot.

…and continue cooking until turkey is fully cooked and onions are soft and translucent.

 

Chili vegetables in pot - beans, peppers, and tomatoes.

Then add remaining ingredients to pot – bell peppers, black beans, pinto beans, kidney beans, diced tomatoes…

 

Chili vegetables in pot, topped with spices, garlic, and bay leaves.

…chili powder, ground cumin, minced garlic, bay leaf…

 

Uncooked chili in Instant Pot.

…and chicken broth. Lock lid and cook for 10 minutes at high pressure.

 

Cooked chili in pot with wooden spoon.

Once cook time is complete, quick-release pressure. Remove lid and serve with your favorite toppings.

 

And the AMAZING Result…

Two bowls of turkey chili on wood background.

 

★ Did you make this Instant Pot Turkey Chili?

Please give it a star rating below! ★

Spoonful of turkey chili with tan-rimmed bowl.

Instant Pot Turkey Chili

All the flavor of delicious chili, without the guilt!
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: turkey chili
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
Calories: 326kcal
Author: Gary White

Equipment

  • Pressure Cooker

Ingredients

  • 2 lbs. ground turkey
  • 1 1/2 tsp. sea salt divided
  • 1/2 tsp. black pepper
  • 1 cup yellow onions diced
  • 1 cup green bell pepper diced
  • 15 oz. canned tomatoes petite diced
  • 15 oz. canned kidney beans drained
  • 15 oz. canned pinto beans drained
  • 15 oz. canned black beans drained
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 Tbsp. garlic minced
  • 1 bay leaf
  • 4 cups chicken broth

Instructions

  • Using sauté setting – add turkey to pot, along with 1/2 teaspoon of salt and black pepper. As the turkey browns, make sure to break it up as much as possible. Once the turkey is halfway cooked, add the onions and continue cooking until turkey is fully cooked and onions are soft and translucent.
  • Then add remaining ingredients to pot (including remaining teaspoon of salt), lock lid, and cook for 10 minutes at high pressure.
  • Once cook time is complete, quick-release pressure. Remove lid and serve with your favorite toppings.

Notes

This is intended have a brothy consistency. If you prefer to have it thicker, combine 2 tablespoons of cornstarch and 1/4 cup of water in a small bowl. Bring the chili up to a boil (using sauté setting), then add the cornstarch mixture. Let simmer until desired consistency is reached. Then switch back to "keep warm" setting.

Nutrition

Calories: 326kcal | Carbohydrates: 36g | Protein: 40g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 829mg | Potassium: 1193mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1315IU | Vitamin C: 24.2mg | Calcium: 114mg | Iron: 5.5mg

 

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