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Spoonful of turkey chili with tan-rimmed bowl.

Instant Pot Turkey Chili

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


  • Pressure Cooker


  • 2 lbs. ground turkey
  • 1 ½ tsp. sea salt divided
  • ½ 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


  • Using sauté setting – add turkey to pot, along with ½ 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.


This is intended have a brothy consistency. If you prefer to have it thicker, combine 2 tablespoons of cornstarch and ¼ 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.


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