Chili is a classic slow cooker dish to make so it is an easy transition from that low and slow method to the Instant Pot® which does the same thing in a fraction of the time (we love you Instant Pot®!). This chili recipe is especially delicious and perfect for cold weather. The sweet potato lends an interesting and flavorful twist which also makes the chili a little orange- it completely blends with the fall colors outside right now! Using turkey is also a very healthy way to make chili and the taste, well, it is probably the best chili you will ever try! While you can make this recipe any time of the year, it is certainly a fall favorite and you could even whip up a batch for your next Thanksgiving- forget the whole turkey roasting in the oven, you can have turkey chili ready in minutes in the Instant Pot®! Which sounds better….definitely the chili!
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Instant Pot® Turkey Chili
Equipment
- Instant Pot
- Measuring Spoon
- Measuring Cup
- Rubber Spatula
- Chef’s Knife
- Cutting Board
- Small Bowl
Ingredients
- 1 Pound Ground Turkey
- 1 Tbsp Olive Oil
- 1 large potato Sweet Potato
- 1 White Onion Onion
- 1 pepper Red Bell Pepper
- 2 Cloves Garlic
- 3 medium Tomatoes
- 1 cup Tomato Sauce
- 1 can (14 ounces) Red Kidney Beans
- 1 cup Chicken Broth
- 0.5 tsp Chili Powder
- 0.25 tsp Cumin
- 0.25 tsp Salt
- 0.25 tsp Ground Black Pepper
- 0.5 tsp Paprika
Instructions
- Begin by preparing the veggies. Peel and chop the sweet potato, peel and chop the onion, mince the garlic, dice the red pepper and cut the tomatoes.
- Add the olive oil, ground turkey, onion and garlic to the Instant pot and press “saute”. Stir the mixture once and then let it sit for 5 minutes. You want the turkey to brown a little so allowing it to sit on the bottom of the pot will help!
- In a separate small bowl, mix the chili powder, cumin, salt, pepper and paprika together. Then, sprinkle over the turkey in the pot and stir
- Add the remaining ingredients to the Instant pot and stir together.
- Place the lid on the pot, seal and turn the steamer valve to “seal”. Press “manual” and set the timer for 8 minutes on high pressure. Once the timer is done and the Instant Pot® has cooked the chili, let the pressure release from the pot naturally which means just let it sit on the counter for another 15 minutes or so, until the Instant Pot® unlocks the lid. Remove the lid and serve the chili while it is hot!
Are your ready to make some fall-worthy turkey chili? Wondering about something in the recipe before you begin? Leave a comment below and we’ll be happy to answer!
