Instant Pot Turkey Chili

4.99 from 58 votes

A healthy, hearty and easy dinner recipe is ready in less than an hour with this Instant Pot Turkey Chili!

Course Dinner

Cuisine American

Keyword instant pot chili, instant pot turkey chili, turkey chili

Prep Time 5

Cook Time 45

Total Time 50

Servings cups

Calories 241.6kcal

Author Blair Lonergan

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

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!

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.