This Instant Pot turkey chili is hearty, flavorful, and comes together in under an hour.

Packed with lean turkey, beans, veggies, and smoky spices, it’s the perfect weeknight dinner or meal-prep recipe.

Why You’ll Love This Recipe

It’s a one-pot meal with minimal cleanup.

The Instant Pot locks in flavor and cuts cooking time.

It’s healthy, filling, and customizable with your favorite toppings.

What You’ll Need (Ingredient Highlights)

Olive oil – for sautéing the vegetables.

Onion, green and red bell peppers – the veggie base.

Garlic & tomato paste – for rich flavor.

Ground turkey – lean protein that keeps the chili hearty but lighter than beef.

Red enchilada sauce – adds depth and a mild kick.

Pinto and black beans – creamy and protein-packed.

Fire-roasted tomatoes – for a smoky, savory edge.

Corn – adds a touch of sweetness and color.

Chili seasoning – chili powder, cumin, smoked paprika, garlic and onion powders.

Pro Tips Before You Start

Use lean ground turkey so the chili doesn’t turn greasy.

Fire-roasted tomatoes make a big difference in flavor—don’t skip them.

If you like it spicier, add cayenne or diced jalapeños.

How to Make Instant Pot Turkey Chili

Step 1 – Sauté the veggies

Set the Instant Pot to sauté. Heat olive oil, then add onion and peppers.

Season with salt and pepper. Cook until softened, then stir in garlic and tomato paste.

Step 2 – Add the seasoning

Mix the chili spices in a small bowl.

Stir them into the pot and cook briefly to bloom the flavors.

Step 3 – Brown the turkey

Add ground turkey and cook until no longer pink and slightly browned.

Step 4 – Add remaining ingredients

Stir in enchilada sauce, beans, tomatoes, chicken stock, and corn. Mix well.

Step 5 – Pressure cook

Secure the lid, set valve to sealing, and cook on “chili/meat stew” for 18 minutes.

Allow pressure to release naturally or carefully quick-release.

Step 6 – Serve

Stir, taste, and adjust seasoning.

Serve hot with toppings like avocado, sour cream, cheese, cilantro, lime, or tortilla chips.

What to Serve Them With

Warm cornbread or crusty bread.

A crisp green salad.

Rice or quinoa for a heartier meal.

Variations / Substitutions

Swap ground turkey for chicken or lean beef.

Use kidney beans instead of black beans.

Add zucchini, carrots, or spinach for extra veggies.

Make it spicy with chipotle peppers or hot sauce.

Storage & Leftovers

Refrigerate in an airtight container for up to 4 days.

Freeze in portions for up to 3 months.

Reheat on the stove or in the microwave with a splash of broth.

FAQs

Can I make this chili ahead of time?
Yes, it stores well and flavors deepen after resting.

Do I need to drain the beans?
Yes, drain and rinse canned beans before adding.

Can I make this without an Instant Pot?
Yes, use a Dutch oven on the stovetop and simmer for about 45 minutes.

How do I thicken the chili?
Let it simmer uncovered for a few minutes after pressure cooking.

Is this recipe spicy?
It’s mild, but you can increase chili powder or add cayenne for heat.

Can I double the recipe?
Yes, just make sure your Instant Pot is large enough and don’t fill past the max line.

Final Thoughts

This Instant Pot turkey chili is cozy, nutritious, and family-friendly.

It’s quick to make, endlessly versatile, and sure to be a regular in your dinner rotation.

The Boat Shed Kitchen

Instant Pot Turkey Chili

This Instant Pot turkey chili is hearty, smoky, and loaded with beans, veggies, and lean ground turkey. With bold spices and fire-roasted tomatoes, it’s a cozy one-pot meal ready in under an hour—perfect for weeknight dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Pressure Release & Finishing 15 minutes mins

Total Time 43 minutes mins

Servings: 6

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 medium white onion diced
• 1 medium green bell pepper diced
• 1 medium red bell pepper diced
• 3 garlic cloves minced
• 2 tbsp tomato paste
• Salt and pepper to taste
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 ½ lbs lean ground turkey
• 1 10 oz can red enchilada sauce
• 1 15 oz can pinto beans
• 1 15 oz can black beans, rinsed
• 1 15 oz can fire roasted tomatoes
• 1 cup chicken stock
• 1 ½ cups corn canned, drained
• For serving: avocado sour cream, Greek yogurt, cheddar, cilantro, lime, tortilla chips

Method

 

1. Set Instant Pot to sauté. Heat olive oil and cook onion and peppers until softened. Stir in garlic and tomato paste.
2. Mix seasonings, then add to the pot. Stir and cook briefly.
3. Add ground turkey and cook until browned.
4. Stir in enchilada sauce, beans, tomatoes, stock, and corn.
5. Seal lid, set valve to sealing, and cook on chili setting for 18 minutes.
6. Allow natural or quick release.
7. See full steps with tips & photos → https://theboatshedcafe.com/instant-pot-turkey-chili/

Notes

• For a spicier chili, add diced jalapeños or extra chili powder.
• This recipe freezes well for up to 3 months—perfect for meal prep.
• Swap ground turkey for chicken or beef if preferred.