Instant Pot Turkey Chili
Instant Pot Turkey Chili is a chunky, hearty, chili recipe made in the pressure cooker. Made with ground turkey, vegetables, and seasonings for the perfect flavor combination.
Heat the Instant Pot on Saute Mode.
Add the ground turkey and cook until just done. Add the onion and cook for an additional two minutes.
Turn off the saute mode and scrape the bottom to remove any peices that might be stuck.
Pour in the chicken broth and stir.
Add in the black beans, pinto beans, chili beans, diced tomatoes, garlic, seasonings, and sugar. Mix well.
Secure the lid into place, lock, and make sure the vent is set to seal. Hit manual mode and cook on high for 15 minutes. The Instant Pot will take time to get to pressure before the timer starts with 15 minutes.
Once the cook time is up, allow the pressure cooker to naturally release the pressure for 10 minutes. Carefully perform a manual release to remove the remaining pressure until the pin drops.
Remove the lid, stir, and then scoop the chili into a bowl and add your favorite toppings.
- Add different items such as corn, jalapenos, diced chilis, and tomato paste for different flavors.
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
- Freeze remaining chili for up to 1 month in an airtight container.
Calories: 380kcal | Carbohydrates: 54g | Protein: 35g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 793mg | Potassium: 1335mg | Fiber: 17g | Sugar: 7g | Vitamin A: 392IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 6mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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