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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.
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Prep Time 10 minutes
Cook Time 18 minutes
Pressure Release & Finishing 15 minutes
Total Time 43 minutes
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.