Instant Pot Turkey Chili Recipe
Looking for a simple chili recipe that is easy to make but full of flavor? Make this Instant Pot Turkey Chili and enjoy this hearty dinner tonight.
I’ve made a zillion pots of Chili over the years, and I always love it even if I’ve tried a new ingredient or spice, but nothing compares to this Instant Pot Turkey Chili. I wasn’t sure if it would measure up to all the other slowly simmered pot’s of Chili, but, it surpassed them, and in a fraction of the time. This is truly a delicious meal. It’s full of healthy ingredients, it comes together quickly, and you’re ready to eat. Put this one in your favorites, because it will easily become the go-to recipe for Chili.
What to Serve with Instant Pot Turkey Chilli
When I make chili I like to have something on the side. I love things that are good for dipping and of course a salad.
- Cornbread with cheese and bacon
- Texas toast garlic bread
- Quick Easy Garlic Knots
- Southwest Couscous Salad
- Tomato and Mozzarella Salad
Variations to Instant Pot Turkey Chili
- Spiciness: The measurement of spices in this recipe will make the chili very flavorful, but not overly spicy. If you prefer your chili really spicy or hot, add more chili powder, or chili seasoning. When the chili has cooked, you can also add a few more seasonings if you choose.
- Toppings: You can top with jalapeno’s, sour cream, shredded cheese, onions, crouton’s, bacon, green onions, or other toppings of your choice.
Ingredients in Instant Pot Turkey Chili
- ground turkey
- sweet onion
- garlic
- tomato juice
- stewed tomatoes
- Pinto beans
- dark red Kidney beans
- chili seasoning
- ground Cumin
- seasoned pepper
- coarse ground garlic salt
- seasoned salt
- brown sugar
How to Make Instant Pot Turkey Chili
Press the ‘Saute’ button on the Instant Pot, and add the ground Turkey. Cook the turkey until it’s golden brown, and no longer pink, (about 20 minutes) crumbling it up into small pieces while it cooks.
Add the chopped onion, and cook for 2 more minutes. Turn off the Saute setting. Add the garlic salt, seasoned salt, seasoned pepper, chili seasoning, and cumin, and stir well.
Place the Kidney beans and Pinto beans in a strainer, or colander, drain and rinse well. Add the beans to the Instant Pot.
Add the stewed tomatoes, brown sugar, and garlic to the Instant Pot, and stir well. Add the large can of tomato juice, and stir all ingredients together to blend well.
Sprinkle a little more garlic salt on the chili, stir, and place the lid on the Instant Pot, and turn it until it beeps and locks. Set the pressure valve to ‘SEALING’, press the ‘MANUAL’ button and set the time to 20 minutes.
When the Instant Pot beeps and goes to off, watch the time, and after 13 minutes, release the pressure; with a pot holder, carefully turn the pressure valve to ‘VENTING’.
Make sure all the pressure has been released. Check the float valve to make sure it’s all the way down. Remove the lid from the Instant Pot, and stir the chili. It will have thickened a little during cooking.
Serve immediately. Enjoy!
Instant Pot Turkey Chili
Ingredients
- 1 pound of ground turkey
- 1 large sweet onion – chopped
- 1 teaspoon of minced garlic
- 1 large can of tomato juice 46 ounces
- 1 can of stewed tomatoes 15 ounce (DO NOT DRAIN
- 1 can of Pinto beans – drained and rinsed
- 1 can of dark red Kidney beans – drained and rinsed
- 3 heaping Tablespoons of chili seasoning I used WILLIAMS brand
- 2 Tablespoon of ground Cumin
- 1 teaspoon of seasoned pepper
- 1 teaspoon of coarse ground garlic salt
- 1 teaspoon of seasoned salt
- ¼ cup of brown sugar
Instructions
- Press the ‘Saute’ button on the Instant Pot, and add the ground Turkey. Cook the turkey until it’s golden brown, and no longer pink, (about 20 minutecrumbling it up into small pieces while it cooks.
- Add the chopped onion, and cook for 2 more minutes. Turn off the Saute setting. Add the garlic salt, seasoned salt, seasoned pepper, chili seasoning, and cumin, and stir well.
- Place the Kidney beans and Pinto beans in a strainer, or colander, drain and rinse well. Add the beans to the Instant Pot. Add the stewed tomatoes, brown sugar, and garlic to the Instant Pot, and stir well. Add the large can of tomato juice, and stir all ingredients together to blend well. Sprinkle a little more garlic salt on the chili, stir, and place the lid on the Instant Pot, and turn it until it beeps and locks.
- Set the pressure valve to ‘SEALING’, press the ‘MANUAL’ button and set the time to 20 minutes. When the Instant Pot beeps, and goes to off, watch the time, and after 13 minutes, release the pressure; with a pot holder, carefully turn the pressure valve to ‘VENTING’.
- Make sure all the pressure has been released. Check the float valve to make sure it’s all the way down. Remove the lid from the Instant Pot, and stir the chili. It will have thickened a little during cooking. Serve immediately. Enjoy!
