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Instant Pot® Turkey Chili

Prep Time10 mins
Cook Time8 mins
Servings: 4
Calories: 362kcal
Author: Amanda


  • Instant Pot
  • Measuring Spoon
  • Measuring Cup
  • Rubber Spatula
  • Chef’s Knife
  • Cutting Board
  • Small Bowl


  • 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


  • 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!