Thanks to Red Gold® Tomatoes for sponsoring this post.
A healthy, hearty and easy dinner is ready in less than an hour with this Instant Pot Turkey Chili! Thanks to flavorful Red Gold® Tomatoes and the convenience of a pressure cooker, you can enjoy a quick, delicious meal that suits your busy life.
It’s the perfect time of year to cozy up with warm, hearty bowls of chili that are full of nutritious and satisfying ingredients.
This Instant Pot Turkey Chili takes advantage of the finest Red Gold® Tomatoes products to create a meal that’s full of bold, rich flavors — and it’s ready in a flash! There’s no need to simmer dinner in your slow cooker all day when you can have a delicious pressure cooker chili on the table in less than one hour.
How to make Instant Pot Turkey Chili:
You only need about 5 minutes of prep to pull together the simple ingredients for this meal. You can make it ahead of time and keep it in your refrigerator or freezer, or you can throw it together at the last minute.
The diced tomatoes, tomato sauce, and ketchup form the base of this turkey chili, so it’s important to use the best tomato products you can get your hands on. We love Red Gold® Tomatoes because they are family-owned and sustainably grown on Midwest family farms. Their tomatoes are steam packed fresh in non-BPA/BPS lined cans, and their products use non-GMO added ingredients. The Red Gold family is passionate about quality, which means that you get the freshest, best-tasting tomatoes on the market.
And of course, the best tasting tomatoes make THE BEST Instant Pot Turkey Chili! Let’s get started…
Ingredients for Pressure Cooker Turkey Chili:
- Olive oil
- Onion
- Garlic
- Ground turkey
- Chicken broth (or water)
- Red Gold® Petite Diced Tomatoes
- Red Gold® Chili Ready Tomato Sauce (or
regular Red Gold Tomato Sauce) - Red Gold® Tomato Ketchup
- Pinto beans
- Chili powder, salt and a bay leaf
First, cook the ground turkey, onion and garlic in the Instant Pot on the “Sauté” or “Sear” mode. Then drain off the fat and return the turkey mixture to the pot.
Next, add the broth, Red Gold® Petite Diced Tomatoes, Red Gold® Chili Ready Tomato Sauce, Red Gold® Tomato Ketchup, beans, chili powder, salt and bay leaf to the pot with the turkey.
Red Gold®’s new Chili Ready Tomato Sauce is already perfectly seasoned with classic chili seasonings like chili powder, cumin, onion and garlic powder, making it easier when you are busy and on-the-go. It’s an easy way to add an extra boost of flavor to your chili; however, if you can’t find the Chili Ready Tomato Sauce in your neighborhood, you can certainly substitute with an equal amount of Red Gold®’s regular Tomato Sauce. The meal will be delicious either way!
How long to cook Instant Pot Turkey Chili:
Once all of the ingredients are combined in your Instant Pot, seal the lid and cook on the “Chili” setting (or on the manual “High” setting) for 18 minutes. Perform a quick release with the vent and your chili is ready to serve!
How to serve Turkey Chili:
I typically serve our chili with a side of cornbread or with corn chips for scooping and dipping. Set out a variety of toppings and let your family help themselves! Here are a few good options to add to your bowls:
- Grated cheddar cheese
- Sour cream
- Chopped green onions or red onions
- Diced avocado or guacamole
- Fresh cilantro or parsley
Cook’s Tips and Recipe Variations:
- This Instant Pot chili recipe can be prepared with an equal amount of ground beef or ground chicken instead of the turkey.
- In lieu of pinto beans, try using black beans, garbanzo beans or kidney beans.
- If you can’t find the Red Gold® Chili Ready Tomato Sauce in your store, you can substitute with a can of regular Red Gold® Tomato Sauce.
- You can prepare the chili in advance. Allow the cooked chili to cool to room temperature, and then store in airtight containers. The chili will stay fresh in the refrigerator for 3-4 days.
- To extend the life of your leftovers, keep the chili in the freezer! Stored in airtight containers, the chili will last in the freezer for up to 3 months.
- To reheat leftover chili, allow the chili to thaw in the refrigerator overnight (if frozen). Transfer chili to a saucepan, cover, and warm over low heat just until the chili reaches the desired temperature.
- To make meal prep faster, try browning the turkey mixture over the weekend (or the night before) and keeping the cooked meat in your refrigerator. On the day that you’re ready to cook your chili, you will just need to stir all of the ingredients together in your Instant Pot — no prep work necessary!
- Want a chili with no beans? You can substitute with a can of corn kernels or you can increase the ground turkey to 2 1/2 pounds.
- To prepare this recipe in a slow cooker, brown the turkey, onion, and garlic in a skillet (as instructed in the recipe below). Place the turkey mixture in a Crock Pot, add the rest of the ingredients (but OMIT the broth). Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
More easy chili recipes that you might enjoy:
Finally, don’t forget to use the store locator to find Red Gold® Tomato products in your neighborhood!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Turkey Chili
Equipment
- Pressure Cooker
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 teaspoons finely minced or grated garlic
- 2 lbs. ground turkey (I used 93% lean ground turkey, but any ground turkey will work)
- ½ cup chicken broth, beef broth, or water
- 1 (28 ounce) can Red Gold® Petite Diced Tomatoes, NOT drained (or use two 14.5 ounce cans of Red Gold® Petite Diced Tomatoes)
- 8 ounces about ¾ cup Red Gold® Chili Ready Tomato Sauce (or substitute with regular Red Gold® Tomato Sauce)
- ¼ cup Red Gold® Ketchup
- 1 (16 ounce) can pinto beans or kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 ½ teaspoons salt
- 1 bay leaf
- Optional: dash of cayenne pepper
- For serving: cornbread; corn chips; cheese; sour cream; sliced green onions/chives; cilantro; avocado; diced red onion
Instructions
- Turn the Instant Pot to “Sauté” or “Sear” mode; heat olive oil in the pot. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5-7 more minutes. Drain fat and return turkey mixture to the pot.
- Add the broth, diced tomatoes, tomato sauce, ketchup, beans, chili powder, salt and bay leaf to the pot. Stir to combine.
- Turn the Instant Pot to the “Chili” setting (or if you don’t have a “Chili” setting, use the manual setting on “High”) and place the lid on the pot. Cook for 18 minutes. It will take the pot about 10-12 minutes to come to pressure before the 18-minute timer starts running, so be sure to account for that additional time when preparing the meal. When the timer is done and your chili is ready, perform a quick release with the vent.
- Remove bay leaf, ladle chili into bowls, and garnish with optional toppings!
Notes
- This Instant Pot chili recipe can be prepared with an equal amount of ground beef or ground chicken instead of the turkey.
- Instead of pinto beans, try using black beans, garbanzo beans or kidney beans.
- If you can’t find the Red Gold Chili Ready Tomato Sauce in your store, you can substitute with a can of regular Red Gold Tomato Sauce.
- You can prepare the chili in advance. Allow the cooked chili to cool to room temperature, and then store in airtight containers. The chili will stay fresh in the refrigerator for 3-4 days.
- To extend the life of your leftovers, keep the chili in the freezer! Stored in airtight containers, the chili will last in the freezer for up to 3 months.
- To make meal prep faster, try browning the turkey mixture over the weekend (or the night before) and keeping the cooked meat in your refrigerator. On the day that you’re ready to cook your chili, you will just need to stir all of the ingredients together in your Instant Pot — no prep work necessary!
- Want a chili with no beans? You can substitute with a can of corn kernels or you can increase the ground turkey to 2 1/2 pounds.
- To prepare this recipe in a slow cooker, brown the turkey, onion, and garlic in a skillet (as instructed in the recipe below). Place the turkey mixture into a Crock Pot, add the rest of the ingredients (but OMIT the broth). Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
Chili is so good on these chilly nights. Thanks for a delicious recipe!
Looks lovely… Looking forward to trying chilli for the first time!
Love the weekly post, makes my life easier.. this Chili
Looks delicious.. thanks for all you do !!!!
Thanks, Donna! xoxo
Looks yummy! We like to have a scoop of chili over rice then later on crushed corn or tortilla chips, cheese, lettuce, onion, cilantro, etc.
I tried this receipe twice and got the burn notice both times any tips?
Hi, Stevi! I don’t know, I’ve never received that notice. When I looked into a bit more, I learned that the “burn message simply means that your Instant Pot has detected that its inner pot has gotten too hot. There may be a slight amount of burned food at the bottom of your pot, but not enough to ruin whatever you’re cooking.” Kristine has a helpful article here with more information: https://kristineskitchenblog.com/instant-pot-burn/
In short, she says that sometimes, if you just leave the pot alone, the Instant Pot will cool for a few minutes and then begin the cooking cycle again. So it is possible that the cook cycle will complete even after a burn error. If that’s not the case, she includes other tips that might be helpful, like adding more liquid to the pot.
Hopefully that will help with your pot going forward. 🙂