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.
This looks delicious! I can’t wait to try it!
I love to make chili and this seems like an easy meal to cook…I do not have an insta pot but sure have been wanting one!! Thanks for the chance to win!!
I like the Red Gold brand of products and can’t wait to try this delightful recipe. I like to use fire roasted tomatoes in soups and stews. Would love to see them include this in their line of products. Happy eating y’all!
Sounds great!! LOVE chili!!
When people say the instant pot hurries things up, I had no idea you could make chili in 18 minutes versus 6 hours. That’s amazing. And I love that the tomatoes are non-GMO!
I don’t own an instapot but made the turkey chili using my favorite Red Gold tomatoes and sauce on the stove and it was delicious. I work full-time outside the home and thanks to all The Seasoned Mom recipes I have more free time in the evenings.
Looks delicious and simple, which is my kind of meal!
I love your recipes! My family has enjoyed everything I have made . I have been considering buying an insta pot. I use my slow cooker often and the insta pot would be a time saver.
Linda
looks like a “solid” recipe, I’ll have to try it…
What a great idea for a giveaway. Would love To have an instant pot. Thanks Red Gold.
This looks delicious! I’d love the chance to try it in the instant pot.
This looks delicious. I’d love the chance to try it in the instant pot.
Love your blog and read it every Sunday morning .
Will be trying this chili recipe soon. Please know I love your photos
of food and family.
Love your blog and read it every Sunday morning.
Will be trying the chili recipe soon. Please know I enjoy
the photos of food and family.
Hi Blair! I am always searching for new recipes, so I love receiving your weekly emails for some inspiration. I enjoy reading about your family’s adventures and how you manage to get a healthy meal out no matter how busy you are. I’ve never used an instant pot, but this recipe sounds delicious! Thanks for all the great ideas ????
Thank you, Justine! I appreciate your support, and I’m so happy to know that our meals offer some inspiration for your own kitchen!
Would love to try this in a new instant pot!
Would love to try this recipe in a new instant pot!
Chili Season is here! I’m going to give this recipe a try! It looks like a “can’t miss” one.
Hope to try this soon! Thanks!!
I make chili frequently In this house- it’s both my dad and my husband’s favorite! It’s also my go-to meal when delivering a meal to a family. An instant pot would make this go so much faster!